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