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