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