U.S. farmers are raising more exotic species nowadays than just pigs and cows for your dinner table.
They’re eyeing new markets and revenue sources.
You’re probably already familiar with buffalo or bison.
Check out the new favorite “other” meats:
Emu (Australia)
This bird can run 30 mph but can't fly. Has a brain the size of a marble.
Delicate red meat that looks and tastes like beef.
Distinctively patterned emu leather makes cool shoes and wallets.
Alpaca (So. America)
Has three stomachs but no top front teeth.
Its thick fur makes incredibly warm, luxurious sweaters.
Ostrich (Africa)
Eggs take an hour to soft boil.
Flesh is red meat, but steaks are low fat.
Llama (So. Africa)
Known to spit when upset.
An excellent pack animal and good guarding sheep.
So, is everybody HUNGRY??
Because this recipe sounds downright YUMMY ....
Grilled Ostrich with Wild Mushrooms
4 ostrich medallions
Wild Mushroom Mixture:
2 ounces each: cepes, morels, wild shiitake, mousseron, and coral mushrooms
2 shallots, chopped
3 cloves garlic, crushed
1/4 cup white wine
2 teaspoons fresh thyme, chopped
Mustard Shallot Sauce:
1/2 cup white wine
4 shallots, finely chopped
1/2 fresh bay leaf
1 tablespoon fresh thyme, chopped
2 tablespoons Dijon mustard
1 cup venison stock (can substitute chicken or beef stock)
1/2 cup crème fraîche
Mustard Shallot Sauce: Sauté shallots in butter. Add white wine, herbs, and Dijon and simmer. Add venison stock and reduce by half. Whisk in crème fraîche.
Wild Mushrooms: Sauté shallots briefly; add wild mushrooms. When the mushrooms are almost done, add garlic and white wine. Reduce until dry.
Ostrich: Sauté ostrich medallions for about 4 minutes per side. Place sautéed mushrooms in center of hot plate. Slice ostrich and arrange around mushrooms. Ladle sauce over meat.
Craigs Meats & Catering
Wisconsin Food Safety Laws for Small Farmers
"Unglued?" Well, just look at those eyes on that Emu ....
And, I've said it before in comments, I don't want to eat any meat that someone's dog might "growl" at.
Other than that, if you want to eat it, go for it.
I've got great cholesterol readings.
I'll stick to steak, the original red meat, medium-rare, please .... moo ....
