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Roast Leg of Ostrich - African Turkey, Camel Bird
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Recipe Information
William Bohannon


  • 1 20 lb (9.1 kg). Ostritch thigh (plucked)
  • 1 Large White Onion (peeled and halved)
  • 1 sliced Red Delicious Apple (peeled and cored)
  • 1 bulb of garlic peeled (15 cloves)
  • 3 stalks of celery coarse chopped
  • 1 Large Orange (peeled, seeded and quartered)
  • Lawry's Seasoned Salt
  • Vegetable Oil
  • Kitchen Twine
  • Preheat oven to 325 degrees (175 C.).
  • Fillet the Ostrich thigh roast (split and remove bone neatly).
  • Wash the meat thoroughly inside and out.
  • Fillet large muscle by cutting almost through.
  • Drizzle with vegetable oil all over.
  • Place Onion, Celery, Orange, Apple, Garlic, and seasoned salt in center.
  • Wrap filling with the fillet.
  • Sew shut with kitchen twine.
  • Sprinkle liberally with more seasoned salt.
  • Place stuffed ostritch fillet in baking/roasting pan lined with foil.
  • Bake covered for 6-8 hours.
  • Broil uncovered for several minutes to brown.
Same as 20 lb. turkey recipe. Try turkey instead.

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