(Julia=A0Altshuler)Wrote:
I noticed ground ostrich and ground buffalo in the meat department of my
supermarket today. Maybe they've been there all along, and I never saw
them. I didn't buy them today, but I'm tempted to give them a try. Is
there anything special I should know about cooking them? Do I start with
plain burgers and develop recipes from there? Are there any special
flavor combinations that I should be aware of?
--Lia
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Coney Island restaurant where my b/f works had ostrich burgers on their
menu couple years back.
They were told not to broil or grill them past rare as this would make
the meat tough.
Buffalo on the other hand I use instead of regular beef on the diabetic
food program.
Don't go past medium well or it will dry out the meat.
I noticed after I had been eating buffalo burgers for awhile I lost all
taste for regular beef.