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