Ostrich Bone Broth


4 lbs Ostrich Leg Bones (cut up)

4 Carrots (chopped)

4 Stalks Celery (chopped)

1 Large Onion (quartered)

5 Cloves Garlic (Whole)

4 Bay Leaves

12 Cups Boiling Water

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Sea Salt

20 Whole Black Peppercorns


Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.


Place ostrich bones, carrots, celery, onion, and garlic on prepared baking sheet.


Roast in preheated oven until browned. About 45 minutes


Scrape roasted bones and vegetables into an instant pot. Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock lid. Select manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.


Release pressure using the natural release method. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard the solids.


Allow broth to cool. Remove and discard fat layer.

This will make approx. 2.5 - 3 quarts of bone broth


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Ostrich Filets 6oz or 8oz

1. Unpackage thawed filets and pat dry.

2. Coat filets lightly with extra virgin olive oil and season with your favorite steak  seasoning (I like to use Prime Rib Rub by Excalibur).

3. Place on preheated pellet smoker at 180 degrees.

4. Smoke until filets reach internal temp of 100 degrees, remove from smoker and place in a 400 degree cast iron skillet with a little olive oil, butter, and minced garlic.

5. Sear each side of filet rotating and basting with butter and garlic until desired internal temperature of 125-130 degrees for medium rare.

6. Remove from skillet and let rest for 5 minutes and enjoy.

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Smoked Ostrich Wings:

  1. Generously coat wings with your favorite rub. (I like Excalibur Smokehouse BBQ) Make sure to coat all sides of the wings with the seasonings and rub them into the meat.
  2. Place the wings in a ziploc bag and put them in the refrigerator to marinate for 2 hours.
  3. Heat your pellet grill/smoker to a temperature of 200F
  4. Once the smoker is hot, place the wings in the smoker.
  5. Let the wings smoke until an internal temperature of 180F is reached (around 3hrs). Spay or brush the wings with chicken broth or apple juice every hour to help them stay moist.
  6. When your wings have reached an internal temperature of 180F, remove them from the grill.
  7. Wrap the wings in foil and then place them back on the smoker/grill to continue cooking until an internal temperature of 200F.
  8. Once an internal temperature of 200F is reached, remove the wings from the smoker, leave them wrapped, and let them rest for 25 minutes.

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