The meat is deep red, and the taste is somewhere between beef and venison. I serve ostrich in a tartare or with foie gras and a mushroom sauce. It makes a wonderful mix for the palate. It is like beef tenderloin, very succulent and tasty, though it is slightly less firm than beef. Of all the alternative meats we serve, I prefer ostrich because the taste is so wonderful.
People order it out of curiosity, then they come back for it.
We also use only one cut from the kangaroo, which is the equivalent of the tenderloin on a cow. It is the best cut, the most tender. Kangaroo is a bit firmer than beef, and I like to serve it grilled with a cream sauce with cognac and wild mushrooms. The meat is very red, redder than ostrich, and people are surprised when they try it because it has such a unique taste. Some people complain that kangaroo and ostrich are dry, but I use only the juiciest cuts and I would never roast it or cook it in the oven.