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