Ostrich bobotie

Ideas
8 servings
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venison

By Food24 November 03 2009
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Ingredients (16)

1.00 bread — white, sliced
250.00 ml milk
1.00 kg ostrich mince
1.00 onion — medium, finely chopped
5.00 ml turmeric
10.00 ml curry powder
10.00 ml butter — or oil
75.00 ml lemon juice — or vinegar
15.00 ml jam — smooth, apricot
125.00 ml sultanas
125.00 ml almonds — whole blanched
15.00 ml chutney — fruit
10.00 ml salt
1.00 ml white pepper
3.00 eggs
2.00 bay leaves
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Method:

Set oven temperature to 180 &degC.
In a shallow dish, soak the slice of bread in half the milk for 5 minutes.
Squeeze out the milk, crumble the bread and add to the meat.
Sauté the onion, turmeric and curry powder in the butter or oil in a small saucepan or frying pan over a medium heat for 5 minutes.
Remove from the stove and stir in the lemon juice or vinegar, apricot jam, sultanas, almonds, chutney, salt and pepper.
Add the curry mixture to the meat and bread mixture, mix well with a fork and turn the mixture into a greased ovenproof dish.
Bake in a preheated oven for 20 minutes.
Remove from the oven, whisk the eggs and remaining milk together and pour over the meat.
Push the bay leaves into the meat and bake the bobotie for another 30 minutes or until done and set.



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