From the beginning of mankind and once the foodstuff of the “Voortrekkers” and “Koisan” people of Southern Africa, now South African venison like Springbok, Kudu, Impala, Eland etc. until soft and fragrant. Toss the onions, carrot, garlic and cloves and Green Onion Seasoning with ± 2 T of olive oil and pile up and around to make a ‘platform’ for the meat. Cover with a layer of pastry, brush with egg, decorate with pastry strips, also brushed with egg. 1 kg    Springbok shoulder cut into cubes. In a large pan or casserole dish over a medium heat, fry the pancetta (or bacon) and shallots for 10min. Lay the venison, best side up, on the platform. This month we are really going back to the roots of our Heritage and the South African wine industry, and there is no better way to celebrate “Pinotage” and “Heritage” than with a delicious Springbok venison pie paired with Lanzerac Pinotage! Wrap pastry and allow resting for two hours in the fridge. Cook (covered) in the oven at 140°C and cook for 6-8 hours until soft. Remove meat from saucepan and set aside. To make the dough for the pie combine the flour, eggs, oil, milk and salt together and pour over the pie. Coat the venison with buttermilk and marinate for 1-2 days in the fridge. Remove the dish from the oven and cool, taste and adjust seasoning. Ingredients 125ml vinegar mixed with about 3 cups of water 2 kg venison leg or shoulder 500g – 750gr pork, chopped (optional) 2 tablespoon olive oil 1 medium onion, chopped, 3 big garlic cloves, chopped 3 whole cloves. Use this venison recipe with any leg of venison. Brown the venison in the same pot, then remove, set aside and Season. You need to be at least 18 to visit our website. PO Box 685, Franschhoek 7690, Marinade the garlic for twenty minutes in the olive oil, to absorb the flavour. Toast all the spices in a pan to release their oils. ← Older Post Mix all the ingredients for the marinade. 6 Add the meat, tomato can, red wine and meat stock. Coat the venison with buttermilk and marinate for 1-2 days in the fridge. Cool, flake meat, remove bones and reserve gravy. Add the wine, vinegar Worchester sauce. The venison needs to be marinated for 1 to 2 days beforehand to tenderize it. Place into a pie dish. How to braai Springbok, Kudu and Gemsbok. South African venison is generally meat from impala, kudu, eland, gemsbok, springbok, blesbok and wildhog. 250 g mixed dry fruit. Add the reserved gravy and Pepper Sauce. 3 Sauté the onions for 5 minutes. Place spices in with the springbok. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. 1 Springbok leg. Alternatively, just add the garlic and rosemary to the marinade. Cover with the lid and place in the oven for 1½ to 2 hours until almost soft. To make the sauce, season the onion with green onion seasoning and sauté in fresh oil until soft and golden. If there is less than 2½ – 3 cups (625ml – 750 ml) of sauce, add more water. R educe heat to medium and add remaining oil to the saucepan. Add small amounts of water or stock as necessary and stir as needed. are the red meat that is not only fashionable, free-range, organic, healthy, tasty but also so suitable for the slow food culture of cooking. Add the wine and vinegar and boil rapidly over a very high heat … Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. 250ml lemon juice. 1 leg of venison 250g streaky bacon, cut into 3cm pieces 1 cup red vinegar 2T salt 2T brown sugar Handful of raisins 2 large cloves garlic,… https://crushmag-online.com/recipe/pork-venison-terrine-with-onion-confit 20ml mixed herbs. Place Springbok leg in a plastic bag and pour in the marinade. Add the rest of the ingredients to the saucepan and bring to the boil. 3 cloves garlic, crushed. Add the flaked meat. Bake at 200°C for 45 minutes. This is one of my late mother, Nellie Jooste’s, very best traditional South African recipes. Add the wine, vinegar, mustard and reserved marinade to the Ingredients. 1 de-boned venison rib. Venison Pie with Batter Blanky. String to bind the rib. 250 g bacon. Place meat in a plastic bag and arrange onion pieces to cover all sides. Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). Separately brown all the chopped vegetables and place in casserole with the Springbok. South Africa. Work flour salt and suet into each other using the tips of your fingers. Brown the lamb knuckles in oil in a large, heavy based saucepan. When the pot is hot, add the meat in two batches (to prevent the pot from overloading and poaching happening rather than searing), sear the meat very quickly, just get colour. Brown the onions in the butter in a saucepan, then add sugar till melted. Season the pineapple with pepper and fry in oil. 250ml orange juice. 5 Add all the spices and stir well. Add the marinated meat along with the marinade and add water. Venison Pie makes 1 huge pie or two smaller ones. Crush the spices coarsely and tie in a muslin cloth. To make the sauce, sauté the onions pre-seasoned with Green Onion Seasoning in fresh oil until soft and golden. Dry the meat with paper towel and discard the buttermilk. Olive oil. Add the wine and vinegar and boil rapidly over a very high heat until only about ½ cup (125 ml) of liquid remains. Add the bacon and fry until crisp. Make small incisions in the meat and stuff the garlic and rosemary into these holes. Rinse springbok well and pat dry, brown in an ovenproof casserole dish. Mix the flour with enough sauce to form a smooth paste, add to the sauce and cook until it thickens. Add the tomatoes and seasoning. This lean, game meat has a deep colour and rich flavour. Brown the lamb knuckles in oil in a large, heavy based saucepan. This venison roast recipe is a Wickedfood Cooking School firm favorite that we teach in our winter cooking classes. Splash in the stock and wine, lower the heat and reduce till syrupy. 2 cloves garlic, crushed. Springbok Pot Pie. Crush the spices coarsely and tie in a muslin cloth. Place into a pie dish. Brush the surface with the egg wash and sprinkle with freshly ground dessert salt. Make sure the rolled pastry is large enough to cover the top of the casserole pot. Bake for about 45 minutes until golden brown. The springbok need to be very tender. Bake for 10 minutes longer if still cold when it goes into the oven. (It will freeze well up to this stage). Heat 15 ml oil over a high heat in a large heavy-based saucepan and sauté the springbok goulash, stirring occasionally, for five minutes or until the meat has browned. Strain the sauce through a sieve into a small saucepan and discard the spices and vegetables. Add spek, sago and return to the oven for a further 2hours checking on it in 30min intervals for doneness. There's no need to be too exact about quantities; this is a good way of using up odds and ends from your veg box. Add the wine, vinegar Worchester sauce. Brown the venison in the same pot, then remove, set aside and Season. Add the browned meat, cover with a tight-fitting lid and simmer gently until the meat is tender and begins to pull away from the bone (3-4 hours), or cover with foil or greaseproof paper and bake one shelf below the middle in a slow oven, 160°C, also 3½-4 hours. This Chardonnay white wine is excellent with caviar, snails, carpaccio paté, crayfish (Cape rock lobster), prawns, mussels, perlemoen (abalone) and creamy cheese. Season the venison well. In a large pot, over a high heat, melt the butter and oil. Toast all the spices in a pan to release their oils. Place on top of the meat, covering the whole surface crimping the sides into the filling, cut a hole into the middle of the pastry to allow steam to escape. Transfer to a bowl mixer and add boiling water while mixing on a low speed. While this is heating - In a mixing bowl, toss the venison in the flour, salt and pepper. makes 1 huge pie. Method for the sauce Strain the meat juices from the stew into a clean pot. Remove venison from marinade and wipe excess bits away. Instructions: 1 Pre-heat the oven to 180° Celsius. Place the venison shank bone on the base of a cast iron pot or oven pan. Syrah and venison is a wonderful winter combination! Separately brown all the chopped vegetables and place in casserole with the Springbok. A frozen pie must be left to defrost, covered with clingfilm, to prevent moisture on the pastry. Add the meat and fry for 1 – 2 minutes. Salt and pepper to taste. La Motte Wine Estate (PTY) Ltd, Meat stock. Chef Eric shares a recipe for a Springbok Pie that promises to be favourite with your loved ones, especially when served with the 2017 La Motte Syrah! Tie bag so the leg is coated all over and leave in the fridge for 24-48 hours. Stir then cover and cook on medium-high heat for 10 minutes. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. We also offer a variety of other products from our district, such as karoo lamb, venison, jams, ostrich meat, olive … 19º 4′ 21.57″ E, This website is meant to be enjoyed by people of legal drinking age. Brown the venison in the same pan, remove and season.Add the remaining ingredients to the saucepan and bring to the boil.Add the browned meat, cover with a tight-fitting lid and simmer gently until the meat is tender and begins to pull away from the bone (3–4 hours), or cover with foil or greaseproof paper and bake one shelf below the middle in a slow oven (160°C) also for 3½–4 hours. https://www.jamieoliver.com/recipes/meat-recipes/venison-wellington The lamb is added to ‘tone down the strong flavour’, and if you are making your own pastry it is best made the day before. Season to … 1 leg of Springbok 500ml brown vinegar Dry the meat with paper towel and discard the buttermilk. Remove the tough outer membrane from the meat. 2 Heat the oil in a large pot, brown the meat and keep aside. To make the dough for the pie combine the flour, eggs, oil, milk and salt together and pour over the pie. Taste and adjust the seasoning. Wedge the onion spiked with 4 cloves down in the middle of the dish to support the pastry. Spoon the filling into a large pie dish. Sauté the onion for 10 minutes, stirring occasionally. 33º 53′ 0.91″ S at 180°C until golden brown on top. Saved by South African Airways. Browse our award-winning portfolio of wines. Venison cottage pie Main Serves 5 1h 30 min Traditional winter comfort food, cottage pie began life as an improvised dish for using up the remains of the Sunday roast, but it works beautifully here with venison. Place the lamb neck slices on top of the venison to keep it moist. Let it cool slightly and pull the meat apart. Remove and set aside. 4 Add the garlic and sauté further for 2 minutes. Jul 29, 2017 - Jan Braai's recipe for preparing a marinade that suits the popular types of venison in South Africa. Add the turmeric, cayenne pepper and ground coriander, coating the meat well. Bake the pie for 20 min. Bake the pie for 20 minutes at 180°C until golden brown on top. Place spices in with the springbok. Be sure to not let it stick or burn. The recipe is simple, easy and delicious. Notes. Placed the pastry on a lightly floured surface and roll out to a thickness of 2 cm. Brush the inside edge of the pie dish with egg to ‘glue’ the pastry to the dish. Beef Lamb Lamb shank meat pie pork pork belly potpie recipe salt shank spareribs Springbok We supply Karoo products straight from the Burgersdorp District, located in the Eastern Karoo District. Scoop out with a slotted spoon and set aside. Add the chocolate, a few glugs of port and the chilli. Newer Post →. South African Venison Pie with Red Wine and Rooibos Tea Wildvleis Pastei Serves 6 -8 people Preparation Time 40 minutes Cooking Time 3 -5 hours South African Venison Pie with Red Wine and RooibosTea 1.5 –2 kg Springbok or other Venison meat (bones in) 3 -4 Garlic cloves, finely chopped / minced 3 tablespoons Extra Virgin Olive Oil https://www.getaway.co.za/food/recipes-food/springbok-bobotie-strandveldfood Venison Pie Venison Recipes Venison Meals Redneck Recipes Medieval Recipes South African Recipes Good … Aug 6, 2014 - Hearty stew: Springbok shank potjie | Go Southern Africa It helps prevent shrinkage. Sorry! Venison fillet has a lot more flavor than beef fillet, and therefore at Wickedfood Cooking School we like to keep it as simple as possible. 166. Do NOT follow this link or you will be banned from the site! “ A venison meat stew/pie - with a crispy, rough puff-pastry hat (on the side) loads of carrots, garlic and rosemary - is an ideal around-the-dining-room-table family meal Memories made around one pot! Let the sauce simmer until thick. Flake the meat and remove all the bones. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. 250ml olive oil. In a heavy based large pot, fry the bacon, onions, garlic over medium heat untill the onions are soft and translucent. 1.5 kg-2 kg venison shoulder (in one piece), 2½ T (37.5 ml) Ina Paarman's Vegetable Stock Powder, 1 T (15 ml) Ina Paarman's Seasoned Sea Salt, ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning, 1 x 200 ml Ina Paarman’s Ready to Serve Pepper Sauce, 400 g bought puff pastry or Sour Cream Pastry. 20 minutes at 180°C until golden brown on top bag so the is! 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