Cooking an ostrich leg is an exciting culinary adventure, offering a unique and flavorful alternative to traditional meats. Whether you’re smoking it low and slow or roasting it in the oven, this guide will walk you through the steps to brine and prepare a delicious ostrich leg using each of these two different cooking methods.
Step 1: Brine the Ostrich Leg
Brining is essential for locking in moisture and flavor, especially when working with large cuts like an ostrich leg.
Standard Brine
Ingredients
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2 gallons of water
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1 ½ cups of salt
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⅓ cup of brown sugar
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¼ cup Worcestershire sauce
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3 tablespoons minced garlic
Instructions
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Heat all ingredients (except the ostrich leg) in a large stockpot until the salt and sugar dissolve completely.
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Remove from heat and let the brine cool to room temperature.
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Transfer the brine to a large cooler and add ample ice. The brine should be very cold before adding the meat.
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Submerge the ostrich leg in the brine, close the cooler, and let it brine for 24 hours.
Concentrated Brine
Ingredients
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2 quarts water
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1/2 cup of salt
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1/4 cup pepper
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1/4 cup granulated garlic
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1/4 cup brown sugar
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2 tbs onion powder
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2 tbs red pepper flakes
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2 tbs hot sauce (optional)
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Rosemary (optional)
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Thyme (optional)
Instructions
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Mix all ingredients until it’s one solution.
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Pour the concentrated brine into the bag the ostrich leg came in and seal it shut.
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Let it brine, refrigerated or in a cooler with ice, for 24 hours.
Method 1: Smoking the Ostrich Leg
Smoking enhances the ostrich leg with a deep, smoky flavor and results in an exceptionally tender texture.
What You’ll Need
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Smoker preheated to 250°F
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Seasonings of your choice
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1–2 wireless meat thermometers
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Foil
Instructions
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After 24 hours in the brine, remove the ostrich leg and pat it dry. Cover with your favorite seasonings.
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Insert wireless thermometers into the thickest parts of the meat. Wrap the exposed bone in foil to prevent burning.
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Place the leg in the smoker and cook at 250°F until the internal temperature reaches 125°F.
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Carefully remove the ostrich leg and let it rest for 30 minutes.
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Increase the smoker temperature to 450°F and sear the leg until the internal temperature hits 130°F.
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Remove from the smoker and let it rest before carving. Pair with your favorite sauce for a meal to remember!
Method 2: Roasting the Ostrich Leg in the Oven
For those without a smoker, an oven works beautifully for roasting ostrich legs, offering a juicy, evenly cooked result. We recommend one of our ‘Really Big’ Ostrich Legs (10-13 lbs) for best results.
What You’ll Need
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Standard size oven
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Roasting rack
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Large sheet pan
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Foil
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Meat thermometer
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Seasoning rub
Instructions
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After brining, remove the ostrich leg and pat it dry. Apply a generous amount of seasoning rub.
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Wrap the leg in foil to retain moisture, poking a hole in the foil for your meat thermometer.
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Place the wrapped leg on a roasting rack on top of a foil-lined sheet pan; this helps elevate the meat to allow air circulation.
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Preheat your oven to 230°F and roast the ostrich leg until it reaches an internal temperature of 125°F. (For reference, it may take about 3 hours to rise from 50°F to 120°F.)
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Remove the foil, increase the oven temperature to 450°F, and roast until the internal temperature reaches 130°F. This should take about 15 minutes.
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Let the ostrich leg rest before carving and serving.
Pro Tips for Success
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Bone-in Cooking: Always wrap the bone with foil during cooking to prevent burning.
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Rest Time: Let the meat rest after cooking to ensure even distribution of juices.
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Seasoning: Ostrich meat pairs well with bold rubs and sauces, so don’t be afraid to experiment with your flavor profiles.
Cooking an ostrich leg is a rewarding experience that combines culinary creativity with delicious results. Whether you’re enjoying the smoky richness of a slow-cooked leg or the tender juiciness of an oven-roasted masterpiece, ostrich meat is a show-stopping centerpiece for any meal.
Happy cooking! 🦤🍴
