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