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