Ostrich with Sweet Potato Mash

Ostrich with Sweet Potato Mash Ingredients

1 Ostrich fillet	; shitake,
1 tb Crushed peppercorns	; chanterelle
2 tb Oil	Salt and pepper
200 ml Red wine	FOR THE MASH
1 tb Balsamic vinegar	1 Sweet potato; peeled and
40 g Butter	1 Orange; juice of
2 Shallots; peeled and halved	40 g Butter
1 tb Brown sugar	Salt and pepper
50 g Wild mushrooms; including

Instructions for Ostrich with Sweet Potato Mash

1 For the Mash: Place the diced sweet potato and orange juice in a microwave- proof dish. Microwave on high power for five minutes or until tender. Mash with the butter and season. 2 Heat 1 tbsp oil in a pan, add the shallot halves and lightly brown. Add 50ml red wine and the brown sugar. Cook for another 5-10 minutes. 3 In another pan, simmer the remaining red wine to reduce by half. Add the balsamic vinegar and a knob of butter. 4 Saute the mushrooms in a knob of butter for a few minutes, adding the parsley at the end. 5 Season the ostrich with salt and the peppercorns, and fry in 1 tbsp oil. Converted by MC_Buster. Per serving: 1207 Calories (kcal); 93g Total Fat; (75% calories from fat); 5g Protein; 64g Carbohydrate; 175mg Cholesterol; 813mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 18 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: PotatoCuisine: Uncategorized

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