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Hi everyone!
Hope you are all keeping well!
Because of the availability of game in South
Africa, I often get asked for venison recipes, so that will be the theme
for this Newsletter. Venison is meat from
antelope or deer. More specifically, springbok, blesbok, implala, kudu, wild
boar and eland.
Venison is different things to different people. For tourists it is one of
the items to tick off on their lists along with Table
Mountain and the Big Five, while for local cooks it's a low-fat change
from lamb and beef. For instance I have taken to bbq'ing ostrich wors
instead of boerewors! With a bit of imagination it tastes nearly
the same, lol....
For those of you who requested recipes in
Afrikaans, I am now building up my Afrikaans collection. Having both
English and Afrikaans recipe pages saves me from having to translate
every time. Go take a look
here for the Afrikaans
recipe pages!
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Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country. If you collect fridge magnets, I will mail you
a South African one for every one I receive from another country.
Please
email
me and we can make arrangements. Thanx a lot! |
My website is interactive, there are a few
pages you can contribute to:
Elephant Stew - add
your suggestion
Wacky Sarmies - add your
fav sarmie (some great sarmie ideas here!)
Animal Facts - Give
your opinion on the
the ram/ewe/bull/cow controversy, solve the puzzle and add your caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.
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Why not post a message on the
Discussion Forum. The topic can be food, wildlife, travel or
photography related, or anything else of interest. Let's see if we can
get some interesting discussions going |
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Thinking of visiting South
Africa? Or living in SA and looking for accommodation info?
South Africa Accommodation -
1423 Hotels, Vacation Rentals, Bed and Breakfasts |
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For more Venison recipes visit my
Venison
page.
Impala sosaties
2 kg leg of impala, boned
32 dried apricots, soaked
2 onions, blanched and cut into chunks
MARINADE
15 ml mustard powder
125 ml tomato sauce
15 ml soy sauce
30 ml peach chutney
6 cloves garlic, chopped
salt and milled black pepper
Carefully cube impala flesh. Thread onto kebab skewers or sticks,
alternately with apricots (4 to a skewer) and onion chunks. MARINADE: Mix
ingredients until smooth and marinate sosaties for at least 1 day. Remove
from marinade and charcoal grill for approximately 6 minutes, turning
constantly.
Kudu casserole
1.50 kg kudu or any venison, or beef
125 g butter or margarine
30 ml brandy
250 g whole button mushrooms
200 g baby onions
500 ml dry red wine
250 ml port
250 ml water
125 ml tomato purée
2 bay leaves
30 ml cornflour
Cut meat into large cubes.
Heat half the butter in a large pan and brown meat well.
Add brandy and flame.
Remove the meat and set aside.
Add remaining butter and brown mushrooms and baby onions.
Remove and set aside.
Return meat to the pan and add wine, port, water, tomato purée and bay
leaves.
Simmer, covered, for 1 hour, or until meat is tender.
Add mushrooms and onions and simmer, uncovered, for a further 30 minutes.
Mix cornflour with a little water to form a paste and stir into the stew to
thicken the gravy.
Serve with mashed potatoes or rice.
Venison stew
1 kg venison shank, cut into pieces
salt and freshly ground black pepper
oil
2 onions, coarsely chopped
3 cloves garlic, crushed
1 oxtail, cut into pieces
250 ml beef stock, slightly heated
125 ml red wine
pinch ground cloves
65 ml fruit chutney
7 ml mixed dried herbs
250 ml tomato purée
500 g baby onions
250 g fresh button mushrooms
250 g baby carrots
Season the venison with salt and black pepper and brown in heated oil.
Remove from the pan and set aside. Fry the onions and garlic in the pan fat
until soft and fragrant. Also remove from the pan and set aside. Brown the
oxtail pieces, reduce the heat and add the beef stock and simmer until the
meat is nearly tender. Add the venison, red wine and remaining ingredients,
except the tomato purée and vegetables. Cover and simmer until the venison
is nearly tender. Add the tomato purée and vegetables and simmer, uncovered,
until the sauce thickens and the vegetables are just done. Serve with pearl
wheat. Serves 8-10.
Venison shin
a little oil to brown the meat
2 kg venison shin, thinly sliced
3 onions, chopped
4 tomatoes, chopped
salt and pepper
500 ml water
1. Brown meat in the oil. 2. Add onions and tomato. Sauté for a few minutes.
Add water. Simmer for 1 1/2 hours, stirring occasionally. 3. Season. Reduce
sauce by boiling uncovered.
Venison potjie with dried fruit
25 ml oil
1 kg venison, such as springbok, cubed
1 large onion, chopped
4 cloves garlic, crushed
5 ml whole cloves
5 ml mustard powder
5 ml dried (or 10 ml fresh parsley)
5 ml braai spice
salt and milled black pepper
340 ml beer
500 ml Coca-Cola
75 ml Worcestershire sauce
1 can pineapple pieces in juice
250 g mixed dried fruit
125 ml chutney
50 ml natural yoghurt
Heat the oil and brown the meat in batches. Don't do too much at once as the
meat will draw water. Remove the meat from the pot. Fry the onion and garlic
in the remaining oil, adding more if necessary and add the spices. Stir-fry
for another minute. Add the meat, beer, Coca-Cola and Worcestershire sauce
and stir. Cover and simmer over a low heat for about two hours or until
tender. Add the remaining ingredients and cook or another hour. Stir in the
yoghurt shortly before serving. Serve with rice or mealie pap and a salad.
Serves 4-6. |
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