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