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Ostrich Meat Salad with Vegetables

Got some exotic meat and no idea what to make? Read on! Ostrich meat salad with vegetables is a dish that's beautiful, delicious, and out of the ordinary. It makes a stunning centerpiece when you're expecting guests — you just need to prep the ingredients ahead of time. The salad isn't hard to make at all, and the finished dish is sure to delight and surprise everyone.

KirienaAuthor avatar
Recipe author
Ostrich meat salad with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 % 13 g
Fats 16 % 4 g
Carbohydrates 32 % 8 g
128 kcal
GI: 25 / 0 / 75
    1. Wash the physalis, set it on a paper towel, and blot off the excess moisture. Cut the physalis in half. Peel and finely chop the onion. Cut the pickled bell pepper into pieces about the size of the physalis halves. 2. Wash and dry the ostrich meat with paper towels, then coat it all over with half of the olive oil mixed with the seasonings. Heat a skillet over high heat, add the meat, and cook for five minutes per side. You want the meat nicely browned, but be careful not to overcook it. 3. Next, right in the skillet (or transfer the meat to a baking dish), put it into an oven preheated to 320°F (160°C) for 10 minutes. Take the meat out, let it rest at room temperature for 5 minutes, then transfer it to a plate, cut it into pieces, and let it cool completely. 4. In a saucepan over medium heat, warm the remaining oil, add the onion, and fry it, stirring constantly, for 2 minutes. Add the physalis, chopped bell pepper, sugar, cinnamon stick, star anise, and brine. Stir well, bring to a boil, then lower the heat and cook everything together for 15 minutes. Remove the cinnamon and anise and let the mixture cool completely. 5. Blanch the spinach: drop the whole leaves into a pot of plenty of boiling water and pull them out immediately. Let the excess water drain off. 6. Arrange the meat on individual plates. Divide the corn and blanched spinach among the plates and spoon the physalis sauce over the top. Garnish the salad with a sprig of fresh rosemary. All done!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Field corn, raw, dried - 348  kcal/100g
  • Sweet yellow raw field corn - 96  kcal/100g
  • Field corn stewed, boiled, dehydrated (sliced - 83  kcal/100g
  • Field corn boiled on the cob - 91  kcal/100g
  • Germ-free raw fortified corn grits - 362  kcal/100g
  • Corn grits without germ, raw, not fortified - 362  kcal/100g
  • Corn - 119  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Spinach - 22  kcal/100g
  • Anise - 337  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Rosemary - 131  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Physalis - 32  kcal/100g
  • Brine - 1  kcal/100g
  • Ostrich meat - 159  kcal/100g

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