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#1
06.12.2004, 08:39
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Sampled some at a local food fair (Saltram House, NT) yesterday. The piece
I had was delicious - soft, moist and tasting rather like beef. Very lean but that bit was definitely <not> dry or hard. It was from a West Country supplier; didn't take the name but I could probably find out if anyone would like to know. I <have> had ostrich which was rather dry in a restaurant (as I have with other meats). Presumably depends how you cook it to some extent. Cheers Jane |
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#2
06.12.2004, 19:11
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On Mon, 06 Dec 2004 08:39:07 +0000 (GMT), Jane Gillett
<j.gillett> wrote: >Sampled some at a local food fair (Saltram House, NT) yesterday. The piece >I had was delicious - soft, moist and tasting rather like beef. Very lean >but that bit was definitely <not> dry or hard. > >It was from a West Country supplier; didn't take the name but I could >probably find out if anyone would like to know. > >I <have> had ostrich which was rather dry in a restaurant (as I have with >other meats). Presumably depends how you cook it to some extent. It's a few years since I've cooked ostrich but as I recall it's comparable to venison - dark and low in fat - so it needs to be treated in a similar fashion. I haven't had an ostrich egg - they seemed too expensive to be more than a novelty. |
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