Method for the sauce Strain the meat juices from the stew into a clean pot. 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. Stir then cover and cook on medium-high heat for 10 minutes. Wedge the onion spiked with 4 cloves down in the middle of the dish to support the pastry. Cool, flake meat, remove bones and reserve gravy. This is one of my late mother, Nellie Jooste’s, very best traditional South African recipes. 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. Work flour salt and suet into each other using the tips of your fingers. Place the venison shank bone on the base of a cast iron pot or oven pan. Place meat in a plastic bag and arrange onion pieces to cover all sides. Instructions: 1 Pre-heat the oven to 180° Celsius. Toast all the spices in a pan to release their oils. 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. 1 de-boned venison rib. Brown the lamb knuckles in oil in a large, heavy based saucepan. Remove the dish from the oven and cool, taste and adjust seasoning. Bake for 10 minutes longer if still cold when it goes into the oven. Remove venison from marinade and wipe excess bits away. Let it cool slightly and pull the meat apart. https://www.getaway.co.za/food/recipes-food/springbok-bobotie-strandveldfood In a large pot, over a high heat, melt the butter and oil. Put the lid on and cook for 1.5 to 2 hours, or untill all the meat has cooked from the … Place the lamb neck slices on top of the venison to keep it moist. Dry the meat with paper towel and discard the buttermilk. Add the wine and vinegar and boil rapidly over a very high heat … Ingredients. The recipe is simple, easy and delicious. Brown the venison in the same pot, then remove, set aside and Season. Add the wine, vinegar Worchester sauce. Wine to sprinkle the meat. Scoop out with a slotted spoon and set aside. 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. Serve with the 2015 La Motte Syrah. Cook (covered) in the oven at 140°C and cook for 6-8 hours until soft. GPS co-ordinates Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. 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. 5 Add all the spices and stir well. 250ml olive oil. makes 1 huge pie. To make the sauce, sauté the onions pre-seasoned with Green Onion Seasoning in fresh oil until soft and golden. Salt and pepper to taste. 4 Add the garlic and sauté further for 2 minutes. Placed the pastry on a lightly floured surface and roll out to a thickness of 2 cm. The springbok need to be very tender. Add the wine, vinegar Worchester sauce. Place Springbok leg in a plastic bag and pour in the marinade. To make the sauce, season the onion with green onion seasoning and sauté in fresh oil until soft and golden. Do NOT follow this link or you will be banned from the site! 250 g mixed dry fruit. 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. https://www.jamieoliver.com/recipes/meat-recipes/venison-wellington Add the marinated meat along with the marinade and add water. OREX ORE SPRINGBOK VENISON PIE’S PERFECTION EVERY TIME – 1/2 Cup Cooking Oil, 10 kg Springbok Goulash meat-Brown meat lightly in the oil in a big pot, Add 9 lt Water Boil for 30 Minutes, add 1 kg Freddy Hirsch BLACK PEPPER PIE MIX nothing else ….. cook on low heat until the meat is soft. 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,… Bake for about 45 minutes until golden brown. Add the reserved gravy and Pepper Sauce. 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. Brush the inside edge of the pie dish with egg to ‘glue’ the pastry to the dish. Make sure the rolled pastry is large enough to cover the top of the casserole pot. Let the sauce simmer until thick. Place spices in with the springbok. R educe heat to medium and add remaining oil to the saucepan. Rinse springbok well and pat dry, brown in an ovenproof casserole dish. Crush the spices coarsely and tie in a muslin cloth. 20ml mixed herbs. 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. Flake the meat and remove all the bones. How to braai Springbok, Kudu and Gemsbok. Olive oil. Fry the onion and the bacon until soft and golden, add the meat with all the sauces and the teaspoon of cloves and cook through. Season the venison well. 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. This lean, game meat has a deep colour and rich flavour. Sauté the onion for 10 minutes, stirring occasionally. La Motte Wine Estate (PTY) Ltd, (It will freeze well up to this stage). Toast all the spices in a pan to release their oils. Jul 29, 2017 - Jan Braai's recipe for preparing a marinade that suits the popular types of venison in South Africa. Brush the surface with the egg wash and sprinkle with freshly ground dessert salt. Bake at 200°C for 45 minutes. Remove meat from saucepan and set aside. 1 leg of Springbok 500ml brown vinegar This venison roast recipe is a Wickedfood Cooking School firm favorite that we teach in our winter cooking classes. 166. Place into a pie dish. Place into a pie dish. Rinse springbok well and pat dry, brown in an ovenproof casserole dish. Strain the sauce through a sieve into a small saucepan and discard the spices and vegetables. 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! Coat the venison with buttermilk and marinate for 1-2 days in the fridge. Chef Eric's Springbok Pie Recipe for Winter, Official South African COVID-19 Resource Portal. Alternatively, just add the garlic and rosemary to the marinade. To make the dough for the pie combine the flour, eggs, oil, milk and salt together and pour over the pie. 2 cloves garlic, crushed. Separately brown all the chopped vegetables and place in casserole with the Springbok. This Chardonnay white wine is excellent with caviar, snails, carpaccio paté, crayfish (Cape rock lobster), prawns, mussels, perlemoen (abalone) and creamy cheese. A frozen pie must be left to defrost, covered with clingfilm, to prevent moisture on the pastry. Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). 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. Cover with the lid and place in the oven for 1½ to 2 hours until almost soft. Add the turmeric, cayenne pepper and ground coriander, coating the meat well. Add the wine, vinegar, mustard and reserved marinade to the at 180°C until golden brown on top. Brown the lamb knuckles in oil in a large, heavy based saucepan. Syrah and venison is a wonderful winter combination! Venison Pie with Batter Blanky. Wrap pastry and allow resting for two hours in the fridge. Add the wine and vinegar and boil rapidly over a very high heat until only about ½ cup (125 ml) of liquid remains. Sorry! Taste and adjust the seasoning. 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. Saved by South African Airways. 19º 4′ 21.57″ E, This website is meant to be enjoyed by people of legal drinking age. Springbok Pot Pie. 3 Sauté the onions for 5 minutes. Separately brown all the chopped vegetables and place in casserole with the Springbok. Add the chocolate, a few glugs of port and the chilli. Transfer to a bowl mixer and add boiling water while mixing on a low speed. Brown the venison in the same pot, then remove, set aside and Season. Meat stock. Venison Pie makes 1 huge pie or two smaller ones. Add the flaked meat. Brown the onions in the butter in a saucepan, then add sugar till melted. Season the pineapple with pepper and fry in oil. Season to … 6 Add the meat, tomato can, red wine and meat stock. 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. 3 cloves garlic, crushed. 2 Heat the oil in a large pot, brown the meat and keep aside. Mix all the ingredients for the marinade. It helps prevent shrinkage. 250ml orange juice. 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. 33º 53′ 0.91″ S “ 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! Add spek, sago and return to the oven for a further 2hours checking on it in 30min intervals for doneness. Aug 6, 2014 - Hearty stew: Springbok shank potjie | Go Southern Africa Tie bag so the leg is coated all over and leave in the fridge for 24-48 hours. 250 g bacon. Be sure to not let it stick or burn. Spoon the filling into a large pie dish. While this is heating - In a mixing bowl, toss the venison in the flour, salt and pepper. 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. We also offer a variety of other products from our district, such as karoo lamb, venison, jams, ostrich meat, olive … Make small incisions in the meat and stuff the garlic and rosemary into these holes. Bake the pie for 20 min. https://crushmag-online.com/recipe/pork-venison-terrine-with-onion-confit Mix the flour with enough sauce to form a smooth paste, add to the sauce and cook until it thickens. Add the rest of the ingredients to the saucepan and bring to the boil. 250ml lemon juice. Remove the tough outer membrane from the meat. Newer Post →. Lay the venison, best side up, on the platform. 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. In a large pan or casserole dish over a medium heat, fry the pancetta (or bacon) and shallots for 10min. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. String to bind the rib. PO Box 685, Franschhoek 7690, You need to be at least 18 to visit our website. ← Older Post Use this venison recipe with any leg of venison. To make the dough for the pie combine the flour, eggs, oil, milk and salt together and pour over the pie. Browse our award-winning portfolio of wines. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. If there is less than 2½ – 3 cups (625ml – 750 ml) of sauce, add more water. 1 Springbok leg. Cover with a layer of pastry, brush with egg, decorate with pastry strips, also brushed with egg. 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! Add the bacon and fry until crisp. Add the meat and fry for 1 – 2 minutes. until soft and fragrant. Splash in the stock and wine, lower the heat and reduce till syrupy. Dry the meat with paper towel and discard the buttermilk. Remove and set aside. In a heavy based large pot, fry the bacon, onions, garlic over medium heat untill the onions are soft and translucent. 1 kg    Springbok shoulder cut into cubes. Add the tomatoes and seasoning. 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 The venison needs to be marinated for 1 to 2 days beforehand to tenderize it. Place spices in with the springbok. 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. South African venison is generally meat from impala, kudu, eland, gemsbok, springbok, blesbok and wildhog. Bake the pie for 20 minutes at 180°C until golden brown on top. Crush the spices coarsely and tie in a muslin cloth. Notes. Coat the venison with buttermilk and marinate for 1-2 days in the fridge. South Africa. Venison Pie Venison Recipes Venison Meals Redneck Recipes Medieval Recipes South African Recipes Good … Add small amounts of water or stock as necessary and stir as needed. Marinade the garlic for twenty minutes in the olive oil, to absorb the flavour.

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