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