wineismylife 
Arlington, TX
Master of Wine
Posts: 12722
 | | 01-24-2004 09:03 PM |
| PURPLE and myself are planning on some Grilled Ostrich this evening. Proabably will be very simple: a little seasoning of Worstershire (sp?) Sauce, Garlic Salt, Lemon Pepper & Parsley then grilled outside. I was thinking of popping a Petite Sirah but I'm not sure the simplicity of preparation can handle such a whopper of a wine. Any comments or other suggestions?
Also, and recommendations for sides?
TIA | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 01-24-2004 09:10 PM |
| Ostrich is a very dark red meat, I would tend toward Syrah but you could go with anything you would normally pair with beef. | | | 2008: the end of an error | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 01-24-2004 09:22 PM |
| I was also thinking of dropping back a little and having the 2000 Spring Valley Uriah budman was so generous in giving me. Thoughts on this one was well? | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 01-24-2004 10:50 PM |
| my vote goes for uriah. for me, merlot based wines work better with ostrich than any syrah or petite sirah(shiraz, sirah, syrah, petite sirah, petite syrah, whatever). hey, why isn't there a petite shiraz? | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 01-24-2004 10:56 PM |
| Decanting reco for the Uriah tbird? Buehler? | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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Jeremy Matthew
Barrel Sampler
Posts: 2067
| | 01-24-2004 11:02 PM |
| Powerful Pinot works quite well with Ostrich and Emu. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 01-24-2004 11:02 PM |
| standard 2 hours is my rec. try after 1 hour and see what you think. i HAD 12 of these. i think i have maybe 4 left...they were all incredible. | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 01-24-2004 11:05 PM |
| Sorry Jeremy. I've been looking for an excuse to pop that Uriah. However, as a consolation prize I'm popping a 2000 Goldeneye Pinot Noir tomorrow night for dinner.  | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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Jeremy Matthew
Barrel Sampler
Posts: 2067
| | 01-25-2004 12:06 AM |
| Looking forward to the notes WIML! | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 01-25-2004 03:48 AM |
| What does osterich taste like? Is it gamey? Is it tender? I understand it has very little fat. Is that true? | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 01-25-2004 04:05 AM |
| It wasn't gamey at all. PURPLE says it has the texture of Beef Filet Migon but I lean more towards dry aged sirloin. There must have been little fat. I would recommend you serve it towards the rare-medium rare side myself. Good stuff with minimal seasoning and cooking. Just like a premium cut of beef. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 01-25-2004 04:07 AM |
| I am not a filet mignon fan. The texture of an aged sirloin is almost perfect. I guess I'll just have to step up to the plate (pun intended) and eat some.
Does it cook well on the grill? | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 01-25-2004 04:09 AM |
| I thought it was a "perfect" grilling meat. Can't think of a way off the top of my head for a better preparation. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13801
| | 01-25-2004 02:53 PM |
| Quote:
I thought it was a "perfect" grilling meat. Can't think of a way off the top of my head for a better preparation.
For the winter months, pan searing it on one side for a couple minutes (to form a slight crust) and finishing in a really hot oven works well (in case it's too cold to bother with the grill outside when it is so cold (10 degrees here right now). Then again, if you have one of those mega-kitchens with a built in grill, knock yourself out!  | | | www.roguefood.com -- www.cellartracker.com | |
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ChangeMe
Master of Wine
Posts: 11169
| | 01-25-2004 04:02 PM |
| David, I don't know why you don;t like filet mignon, unless it's because you have it grilled. Filet mignon is prized for its texture more than its flavor. Imo, the only way to prepare filet mignon is by pan-searing it, then preparing a sauce by deglazing the pan. It's my cut of choice for steak aux poivres. | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 01-25-2004 05:44 PM |
| Davidn, it is not only recommened, but essential imo that it is served on the rare side. Like many game meats it is very lean, and if cooked too long it will get tough and loose most if it's flavor. If you get a cut that is large enough for the grill it is fine for that purpose, just ensure your flame is as high as it goes and cook quickly. Whole Foods sells cutlets of Ostrich that are fairly small - these I sear in a cast iron skillet. | | | 2008: the end of an error | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 01-25-2004 05:47 PM |
| Board O,
It's just too tender. A good steak to me is one you have to chew. I don't mean tough but not as tender as a filet. I agree I am in a very small minority in this. The couple of times I've had Kobi beef I didn't really like that either. Just not my cup of tea.
I hate to use this term but a filet feels "mushy" to me.
Maybe I just need to have a good one. I admit that I stear away from it if offered. The only ones I've had over the last 20 years have been at friend's homes where there is no choice. | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 01-25-2004 05:49 PM |
| I order my beef "rare". I don't like it "blood rare". I hate it "medium"!
I'll go get some stuff at whole foods. Pan seared sounds good. What about sauce or mushrooms or something? | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 01-25-2004 06:00 PM |
| Quote:
Davidn, it is not only recommened, but essential imo that it is served on the rare side. Like many game meats it is very lean, and if cooked too long it will get tough and loose most if it's flavor. If you get a cut that is large enough for the grill it is fine for that purpose, just ensure your flame is as high as it goes and cook quickly. Whole Foods sells cutlets of Ostrich that are fairly small - these I sear in a cast iron skillet.
I agree. My sentiments as well. I purchased these at Whole Foods and they were on the small side but I cooked them on the grill on high searing the meat when placed on the grill for a short time until rare-medium rare. It worked like a champ. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 01-25-2004 06:19 PM |
| Quote:
I'll go get some stuff at whole foods. Pan seared sounds good. What about sauce or mushrooms or something?
I haven't tried a sauce, what I usually do is season them lightly with salt pepper and fresh thyme and serve with sides. If one were to do a sauce I would go fairly mild as to not overpower the meat. 'Shrooms would certainly be a nice accompaniment. | | | 2008: the end of an error | |
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