Chilli Ostrich

To many people the concept of eating game meat is a little alien, as it isn’t something we have grown up with in the Western world. However, once you get past the mental side of eating something different, you will soon realise how good game meat is, especially ostrich. Low in fat and high in protein the meat is tender, succulent and rich in flavour.


  • 600g ostrich fillet
  • 8 spring onions chopped
  • 6 dried red chillies chopped

For the Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon chili oil
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon dried chili flakes
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon five spice


Cooking Times

  • Prep Time : 2 hours 20 minutes
  • Cooking Time : 10 minutes


This dish is very spicy, but for those who don’t like too much heat simply reduce the amount of chillies in the dish.

Mix all of the marinade ingredients together in a small jar and pour into a ziplock bag along with the thinly sliced ostrich fillet. Seal and place in the fridge for two hours. Marinading the meat helps to add extra flavour, but isn't essential if you are in a hurry.

Heat a little oil in a hot wok and cook the dried chillies for a minute before adding in the ostrich. Cook on a high heat for three minutes. Remove from the heat and allow to rest.

Add the spring onions and toss to make sure everything is well mixed.

Serve with steamed brown rice and your choice of seasonal greens.

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