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Ostrich and Bison Basic Recipes

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The following recipes are from Blackwing Meats, purveyors of the finest ostrich and bison to Mercola.com, unless otherwise noted.

Ostrich or Bison Burgers

1 clove garlic, finely minced
2 tbls. finely chopped onions
1 tsp. olive oil
1 pound ground ostrich or bison meat
1/2 tsp. freshly ground black pepper


Sauté onion and garlic in olive oil. Gently mix onion and garlic mixture with meat and pepper.

To cook in a skillet: Heat a skillet over medium heat, using olive oil to prevent sticking. Form three patties 1/2" thick and 3 1/2" in diameter, and sauté about two minutes on each side.

Serve with grilled onions, sautéed mushrooms, sliced tomatoes, and/or lettuce.

Ostrich or Bison Marinated Steak

1 tbsp. lemon or lime juice
Pinch of garlic
Pinch of pepper
1 tbsp. Grand Marnier (optional)


Combine lemon or lime juice, garlic, pepper and Grand Marnier. Marinate steak for approx. 20 minutes. Sear steak in hot skillet or on grill. Cook until steak is medium-rare or medium... remember that ostrich cooks quickly! Cook to 160 degrees Fahrenheit.

Oven Roasted Ostrich


Oven roast at 350 degrees Fahrenheit to an internal temperature of 160 degrees F. Serve with aus jus, cherry tomatoes and garnish with sprigs of basil.

*Bison Kabob

1 pound Bison Sirloin
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes
1/2 cup low sodium soy sauce
1/2 cup vegetable oil
1 cup dry white wine
2 cloves garlic, minced


Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Pour marinade over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serves 4.

*Recipe from the National Bison Association; check out The Buffalo Cookbook for more bison recipes.

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