Brown the venison in the same pot, then remove, set aside and Season. Cover with the lid and place in the oven for 1½ to 2 hours until almost soft. To make the dough for the pie combine the flour, eggs, oil, milk and salt together and pour over the pie. Cool, flake meat, remove bones and reserve gravy. South Africa. Alternatively, just add the garlic and rosemary to the marinade. 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. 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. Brown the venison in the same pot, then remove, set aside and Season. Coat the venison with buttermilk and marinate for 1-2 days in the fridge. Add the meat and fry for 1 – 2 minutes. Place into a pie dish. Add the flaked meat. Splash in the stock and wine, lower the heat and reduce till syrupy. 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. Notes. 5 Add all the spices and stir well. GPS co-ordinates Coat the venison with buttermilk and marinate for 1-2 days in the fridge. 250ml olive oil. https://crushmag-online.com/recipe/pork-venison-terrine-with-onion-confit In a heavy based large pot, fry the bacon, onions, garlic over medium heat untill the onions are soft and translucent. Newer Post →. 1 leg of Springbok 500ml brown vinegar Add the wine and vinegar and boil rapidly over a very high heat until only about ½ cup (125 ml) of liquid remains. 1 de-boned venison rib. Wedge the onion spiked with 4 cloves down in the middle of the dish to support the pastry. Flake the meat and remove all the bones. Lay the venison, best side up, on the platform. This lean, game meat has a deep colour and rich flavour. Toast all the spices in a pan to release their oils. Wrap pastry and allow resting for two hours in the fridge. Ingredients. at 180°C until golden brown on top. 166. Brown the onions in the butter in a saucepan, then add sugar till melted. “ 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! Work flour salt and suet into each other using the tips of your fingers. Add the chocolate, a few glugs of port and the chilli. Browse our award-winning portfolio of wines. Let the sauce simmer until thick. 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. Place the lamb neck slices on top of the venison to keep it moist. Mix the flour with enough sauce to form a smooth paste, add to the sauce and cook until it thickens. Season to … 6 Add the meat, tomato can, red wine and meat stock. 1 kg    Springbok shoulder cut into cubes. The recipe is simple, easy and delicious. Let it cool slightly and pull the meat apart. Method for the sauce Strain the meat juices from the stew into a clean pot. Salt and pepper to taste. Place into a pie dish. It helps prevent shrinkage. 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 for 10 minutes longer if still cold when it goes into the oven. Venison Pie Venison Recipes Venison Meals Redneck Recipes Medieval Recipes South African Recipes Good … 4 Add the garlic and sauté further for 2 minutes. Do NOT follow this link or you will be banned from the site! Cover with a layer of pastry, brush with egg, decorate with pastry strips, also brushed with egg. 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. Remove the dish from the oven and cool, taste and adjust seasoning. Spoon the filling into a large pie dish. makes 1 huge pie. 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. Venison Pie makes 1 huge pie or two smaller ones. 250ml orange juice. To make the sauce, season the onion with green onion seasoning and sauté in fresh oil until soft and golden. Marinade the garlic for twenty minutes in the olive oil, to absorb the flavour. 19º 4′ 21.57″ E, This website is meant to be enjoyed by people of legal drinking age. Add the wine, vinegar, mustard and reserved marinade to the until soft and fragrant. 2 Heat the oil in a large pot, brown the meat and keep aside. Serve with the 2015 La Motte Syrah. Bake at 200°C for 45 minutes. Separately brown all the chopped vegetables and place in casserole with the Springbok. R educe heat to medium and add remaining oil to the saucepan. Place meat in a plastic bag and arrange onion pieces to cover all sides. 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! https://www.getaway.co.za/food/recipes-food/springbok-bobotie-strandveldfood Crush the spices coarsely and tie in a muslin cloth. Season the pineapple with pepper and fry in oil. This is one of my late mother, Nellie Jooste’s, very best traditional South African recipes. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. Dry the meat with paper towel and discard the buttermilk. Remove meat from saucepan and set aside. Rinse springbok well and pat dry, brown in an ovenproof casserole dish. Place spices in with the springbok. Instructions: 1 Pre-heat the oven to 180° Celsius. You need to be at least 18 to visit our website. Syrah and venison is a wonderful winter combination! Brush the surface with the egg wash and sprinkle with freshly ground dessert salt. 250ml lemon juice. To make the dough for the pie combine the flour, eggs, oil, milk and salt together and pour over the pie. Bake for about 45 minutes until golden brown. In a large pot, over a high heat, melt the butter and oil. While this is heating - In a mixing bowl, toss the venison in the flour, salt and pepper. 33º 53′ 0.91″ S Stir then cover and cook on medium-high heat for 10 minutes. How to braai Springbok, Kudu and Gemsbok. Venison Pie with Batter Blanky. Dry the meat with paper towel and discard the buttermilk. 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 spices in with the springbok. Add small amounts of water or stock as necessary and stir as needed. Make small incisions in the meat and stuff the garlic and rosemary into these holes. Add the rest of the ingredients to the saucepan and bring to the boil. Brown the lamb knuckles in oil in a large, heavy based saucepan. This Chardonnay white wine is excellent with caviar, snails, carpaccio paté, crayfish (Cape rock lobster), prawns, mussels, perlemoen (abalone) and creamy cheese. Sorry! Aug 6, 2014 - Hearty stew: Springbok shank potjie | Go Southern Africa 3 cloves garlic, crushed. 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 and vinegar and boil rapidly over a very high heat … Add the wine, vinegar Worchester sauce. 2 cloves garlic, crushed. Add spek, sago and return to the oven for a further 2hours checking on it in 30min intervals for doneness. Olive oil. Add the bacon and fry until crisp. Be sure to not let it stick or burn. We also offer a variety of other products from our district, such as karoo lamb, venison, jams, ostrich meat, olive … To make the sauce, sauté the onions pre-seasoned with Green Onion Seasoning in fresh oil until soft and golden. Placed the pastry on a lightly floured surface and roll out to a thickness of 2 cm. 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. South African venison is generally meat from impala, kudu, eland, gemsbok, springbok, blesbok and wildhog. Saved by South African Airways. https://www.jamieoliver.com/recipes/meat-recipes/venison-wellington In a large pan or casserole dish over a medium heat, fry the pancetta (or bacon) and shallots for 10min. The springbok need to be very tender. Add the marinated meat along with the marinade and add water. Place the venison shank bone on the base of a cast iron pot or oven pan. This venison roast recipe is a Wickedfood Cooking School firm favorite that we teach in our winter cooking classes. (It will freeze well up to this stage). 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. 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 turmeric, cayenne pepper and ground coriander, coating the meat well. PO Box 685, Franschhoek 7690, Scoop out with a slotted spoon 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. 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 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. Season the venison well. Sauté the onion for 10 minutes, stirring occasionally. Meat stock. Make sure the rolled pastry is large enough to cover the top of the casserole pot. Remove 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! Jul 29, 2017 - Jan Braai's recipe for preparing a marinade that suits the popular types of venison in South Africa. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. 250 g mixed dry fruit. La Motte Wine Estate (PTY) Ltd, Put the lid on and cook for 1.5 to 2 hours, or untill all the meat has cooked from the … Remove venison from marinade and wipe excess bits away. Add the wine, vinegar Worchester sauce. String to bind the rib. Place Springbok leg in a plastic bag and pour in the marinade. Tie bag so the leg is coated all over and leave in the fridge for 24-48 hours. 1 Springbok leg. Taste and adjust the seasoning. Add the reserved gravy and Pepper Sauce. 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. 3 Sauté the onions for 5 minutes. Springbok Pot Pie. Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). 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. Cook (covered) in the oven at 140°C and cook for 6-8 hours until soft. ← Older Post 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. 250 g bacon. Use this venison recipe with any leg of venison. 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. Brush the inside edge of the pie dish with egg to ‘glue’ the pastry to the dish. Mix all the ingredients for the marinade. 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. 20ml mixed herbs. The venison needs to be marinated for 1 to 2 days beforehand to tenderize it. Separately brown all the chopped vegetables and place in casserole with the Springbok. Remove the tough outer membrane from the meat. 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. Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Wine to sprinkle the meat. If there is less than 2½ – 3 cups (625ml – 750 ml) of sauce, add more water. Bake the pie for 20 min. 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springbok venison pie recipe 2021