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