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