Recipe Centre

Marinated ostrich terrine

Ingredients
MARINADE
1 carrot, finely chopped
1 shallot or leek, finely chopped
15 ml olive oil
250 ml red wine vinegar
freshly ground black pepper
1 sprig each sage, parsley and bay leaves
MEAT MIXTURE
500 g deboned ostrich meat
250 g streaky bacon
500 g shoulder bacon
250 g ostrich liver, cleaned
1 onion, chopped
1 shallot or leek, chopped
1 0 egg, lightly whisked
30 ml cake flour
salt to taste
5 ml freshly ground black pepper
5 ml fresh or dried thyme
2 ml crushed bay leaf
2 ml ground cloves
1 thick slice white bread, crusts removed
150 g button mushrooms, finely chopped
20 g butter
5 ml lemon juice

Method:
Make this a day in advance so the flavours can develop.
MARINADE
Lightly stir-fry the carrot and shallot in a little oil until soft.
Add the remaining ingredients and simmer for 10 minutes. Leave to cool.
Place the ostrich meat in the marinade and leave to marinate for 24 hours.
Preheat oven to 180 °C and line three small aluminium foil loaf tins with the streaky bacon rashers so they overlap the sides of the tins.
Drain the ostrich meat, reserving the liquid.
Place the ostrich meat. bacon, ostrich liver, onion and shallot in a food processor and process until the mixture is well blended but still slightly coarse.
Add the egg, flour, salt and seasoning and mix.
Soak the bread in the marinade liquid and add to the meat mixture.
Spoon the meat mixture into the bacon-lined tins and press down firmly.
Fold the overlapping bacon rashers back over the meat.
Cover the tins with a sheet of aluminium foil and place in an ovenproof dish filled halfway with hot water.
Bake for 1 1/2 hours or until done.
Leave to cool in the loaf tins and place in the fridge.
Turn out onto a serving platter and slice.

Recipe From : YOU September 04, 2003

Recipe from YOU : September 04, 2003 See what YOU has in store this month. Subscribe now and save!