Smoked Dutch Oven Ostrich

smoked ostrich tip in a dutch oven

Cut from the top of the thigh, the Tip benefits from low & slow cooking. This recipe results in ultra-tender, juicy meat with a savory flavor profile perfectly balanced by the smoke. 


1 Large Ostrich Top Loin or Whole Ostrich Fan
2 tsp garlic powder
2 tsp onion powder
2 tsp Kosher salt
2 tsp black pepper
1 tsp red pepper flakes
1/2 tsp cane sugar
1/2 tsp brown sugar

2 cups red potatoes, diced
2 cups carrots, cut into 2" pieces
2 cups yellow onions, quartered
2 cups beef stock
1 cup red wine (we like Merlot)
Fresh rosemary
Fresh thyme


Allow the meat to come up to room temperature. Then, prepare the smoker - preheat to 165 F using maple or hickory chips.

Combine all seasonings and rub across all sides of the roast.

Place the meat on the grill and smoke for 1 1/2 hours.

Remove the meat from the smoker and transfer to a large dutch oven. Increase smoker temperature to 275 F. Meanwhile, add potatoes, carrots, onions, stock, wine, and herbs to the dutch oven.

Cover dutch oven and place on the smoker. Braise until the meat is very tender, 2-3 hours.

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