springbok venison pie recipe

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

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