Name: Marinated ostrich terrine
Yield: 10 servings
Cuisine: Bake
Ingredients: 1.00 carrots finely chopped; 1.00 shallot leek, finely chopped; 15.00 ml fresh chillies 573; 250.00 ml vinegar red wine; 0.00 black pepper freshly ground; 1.00 fresh sage sprig, parsley and bay leaves; 500.00 g ostrich deboned; 250.00 g bacon streaky; 500.00 g bacon shoulder; 250.00 g liver ostrich; 1.00 onion chopped; 1.00 shallot leek,chopped; 1.00 0 eggs lightly whisked; 30.00 ml flour cake; 0.00 salt to taste; 5.00 ml black pepper freshly ground; 5.00 ml fresh thyme or dried; 2.00 ml bay leaves crushed; 2.00 ml cloves ground; 1.00 thick slices white bread, crusts removed; 150.00 g button mushrooms finely chopped; 20.00 g butter; 5.00 ml lemon juice

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Ingredients (23)

MARINADE

1.00	carrots — finely chopped
1.00	shallot — leek, finely chopped
15.00 ml	fresh chillies — 573
250.00 ml	vinegar — red wine
0.00	black pepper — freshly ground
1.00	fresh sage — sprig, parsley and bay leaves

MEAT MIXTURE

500.00 g	ostrich — deboned
250.00 g	bacon — streaky
500.00 g	bacon — shoulder
250.00 g	liver — ostrich
1.00	onion — chopped
1.00	shallot — leek,chopped
1.00 0	eggs — lightly whisked
30.00 ml	flour — cake
0.00	salt — to taste
5.00 ml	black pepper — freshly ground
5.00 ml	fresh thyme — or dried
2.00 ml	bay leaves — crushed
2.00 ml	cloves — ground
1.00	thick slices white bread, crusts removed
150.00 g	button mushrooms — finely chopped
20.00 g	butter
5.00 ml	lemon juice

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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.