Bob (this one) wrote:

> Ostrich is very fussy. It's extremely lean and will be dry as sawdust if
> you cook it more than med-rare. Flavor is pretty good, if a bit more
> subtle than beef but way more definite than poultry. I'd be cautious
> about ground ostrich given how little you can cook it. The best
> situation would be to buy hunks of it, sear the outside (and slice off
> or not) and grind that. Bacteria.

Good point. What do you think of rubbing the outside with tenderquick
and fridging overnight? Would that add a margin of safety?

--
Reg email: RegForte (at) (that free MS email service) (dot) com