Ostrich fillet in naartjie sauce

Fairlady
4 servings
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Venison

By Food24 November 03 2009
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Ingredients (8)

500.00 g ostrich fillet
5.00 ml stock powder — beef
1.00 orange — zest and juice
65.00 ml sherry — medium cream
15.00 ml honey
freshly ground black pepper
30.00 ml sunflower oil
2.00 naartjies — peeled, segmented
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Method:

Rub ostrich fillet with beef stock powder and place in a shallow dish. Mix orange juice and peel, sherry, honey and black pepper. Pour over fillet and marinate for at least 1 hour, if possible.
Preheat oven to 200 ºC. Pour oil into a roasting pan and heat in oven for a minute or two. Remove fillet from marinade and place in hot oil. Roast for about 5 minutes, brush with marinade, add naartjie segments and roast for a further 5 to 10 minutes, or until cooked.
Serve with roast potatoes and steamed vegetables.



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