Marinated ostrich terrine

Recipe from: 9/4/2003 12:00:00 AM

Ingredients 25
Servings 10
Time

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.
 

Read more on: bake  |  stir-fry  |  sauté
 

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