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Ostrich and Pear Casserole

Ostrich and Pear Casserole

The term “casserole” can refer to any dish prepared in a deep, wide baking dish and baked in the oven. The sweetness of the pears in this hearty casserole perfectly compliments the ostrich meat.

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Preparation Time

1hr

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Cooking Time

20min

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Servings

4

INGREDIENTS

  •  500g Klein Karoo Ostrich Goulash
  •  65ml (¼cup) butter
  •  1 Onion, sliced
  •  45ml Flour
  •  125ml Red wine
  •  315ml (1¼ cups) beef stock
  •  3 Pears, peeled & quartered
  •  Freshly ground black pepper

DIRECTIONS

METHOD:

  1. Preheat the oven to 170°C.
  2. Melt the butter in a large frying pan.
  3. Add the onion and fry until lightly browned.
  4. Dust the ostrich goulash with flour, add to the pan and brown on all sides.
  5. Place meat in casserole dish and sprinkle the rest of the flour over the meat.
  6. Add the remaining ingredients and pour into a casserole dish.
  7. Put the casserole in the oven with the lid on and cook for 1 hour.

Serve with polenta slices or mashed potato and butternut.

Recipe by:  Tersia de Wet

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