Ostrich with butternut mash

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 7
Servings 1
Minutes 20 minutes


Serving Change
  • 1
    can pitted black cherries or canned apricots
  • 50
  • 400
    ostrich steaks, thinly sliced
  • 400
    butternut, peeled and cubed
  • 10
    freshly grated ginger
  • 15
    soft brown sugar
  • 45
    freshly chopped mint


20 minutes
Drain the cherries or apricots and reserve half the liquid. Purée half the fruit with the reserved liquid until smooth.
Heat half the butter in a large frying pan over a high heat and brown the ostrich strips in batches.
Return the meat to the pan and add the fruit purée. Simmer for five minutes, remove from the heat and add remaining whole fruit.
Simmer the butternut until soft. Drain and mash with the remaining butter, ginger and sugar. Stir in half the mint.
Reheat the ostrich. Add the remaining mint and serve on a bed of butternut mash.

Ostrich is a good source of protein and is low in saturated fat and cholesterol too. It is great complimented with a sweetish sauce such as the one in this recipe.


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