Ostrich with butternut mash

Ideas
4 servings Prep: 20 mins, Cooking: 20 mins
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venison

By Food24 November 03 2009
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Ingredients (7)

1.00 cherries — tinned, black
50.00 ml butter
400.00 g ostrich — steak
400.00 g butternut — peeled and cubed
10.00 ml fresh ginger — freshly grated
15.00 ml brown sugar — soft
45.00 ml fresh mint — chopped
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Method:

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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