Ostrich Tenderloin-Reverse Seared Alpha-Gal Safe Recipe

Ostrich Tenderloin-(Reversed Seared Alpha-Gal Friendly Recipe)

Ingredients- 1.75 lb. Ostrich Tenderloin, Salt, Pepper, Lea & Perrins Worcestershire Sauce, Plant Based Butter, Minced Garlic, and Butchers String.

Step 1-

Preheat pellet grill or oven to 200 degrees.

Step 2-

Unpackage and pat dry the ostrich tenderloin.

Step 3-

Generously coat the entire tenderloin with Lea & Perrins Worcestershire sauce. Season with salt and pepper. Fold the tenderloin in half and tie together with butchers sting.

Step 4-

Place tenderloin on the grill or oven until internal temperature reaches 120 degrees, approximately 1 hr 15 min. (check internal temperature regularly during cook). Mix the melted plant base butter with 2 teaspoons of minced garlic and brush on the tenderloin about every 20 min rotating each time throughout the cook.                        

Step 5-

Pre-heat cast iron skillet coated with olive oil to 450 degrees. Remove the tenderloin from the grill or oven. Place in the skillet and seer all sides while basting with the leftover mixture of butter and garlic. Continue to rotate and bast the Ostrich until the internal temp reaches 132 degrees. Remove from heat cover and let rest for 5-10 minutes. This should bring your Ostrich Tenderloin to a perfect 135-138 degree medium rare.

Step 6-

Remove the butchers string, slice, and enjoy with your favorite sides.

(Note: This was a 1.75lb Ostrich Tenderloin and it made four 5 oz. servings)

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1 lb Ground Ostrich

1lb Ground Ostrich with Duck Fat

1 Stick of Butter

1 Sliced Onion

10 Slices of your Favorite Cheese

10 Buns or Bread

Favorite Burger Seasoning


  1. Mix the 100% ground ostrich and the ostrich with duck fat in a bowl while adding your favorite seasoning.
  2. Roll up approximately (10) 3oz burger balls and rest on a serving tray.
  3. Coat your grill top with any type of oil or ostrich fat.
  4. Heat your grill to 450 degrees
  5. Melt the stick of butter into a bowl and brush onto one side of the buns or bread and set to the side.
  6. Place the burger balls onto your hot grill and your onions off to the side
  7. With a heavy burger press smash all the burgers as flat as possible (they will cook very fast)
  8. After the edges start to get crispy take a wide thin metal spatula and scrape the burgers loose and flip them and add your cheese.
  9. Place the buns or bread onto the grill butter side down to toast
  10. Place your favorite cheese onto the burgers
  11. Assemble your Ostrich Smash Burgers, onions, and buns on the grill and add your favorite condiments and enjoy.

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Smoked Ostrich Meatloaf

Smoked Ostrich Meatloaf 

1 Cup breadcrumbs
1 Cup almond milk
1/2 Cup chopped onion 
1/2 Teaspoon ground sage
3 Teaspoons salt
2 Teaspoons black pepper
1 Teaspoon garlic powder
3 eggs, beaten
1 Pound ground ostrich 
1 Pound ground ostrich with duck fat 
1. When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
2. Combine breadcrumbs, milk, onion, sage, salt, pepper, and garlic powder. Add beaten eggs. Add both ground ostrich and ground ostrich with duck fat, mix well. Form mixture into a loaf, packing tightly.
3. Transfer the meatloaf to a wire rack and place on the grill. Cook for 2 hours, or until it reaches an internal temperature of 160℉.
4. Use your favorite sauce for the glaze. Apply to the meatloaf during the last 20 minutes of cooking.
5. Let meatloaf rest 5 to 10 minutes before slicing. Approximately 6 servings.

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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 135 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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