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Recipies
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STUFFED
VENISSON FILLET
- (on
kettle braai) |
Blesbuck
fillet
1.5 kg (3 lbs)
Salt & black pepper
Melted butter
30 ml (2 tbsp.)
Stuffing
Canned smoked oysters
100 g (31/2 oz)
Fresh breadcrumbs
.60 g (2 oz)
Chopped parsley
.45 ml (3 tbsp.)
Dried thyme
2.5 ML (1/2 tsp.)
Salt & black pepper
Butter
..30 ml (2 tbsp.)
Chopped onion
..1 small
Dry sherry
30 ml (2 tbsp.)
Sour cream
..45 ml (3 tbsp.)
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| First
prepare the stuffing: Combine oysters, breadcrumbs,
parsley, thyme, salt & pepper. Melt the
butter & sauté the onion, add to
oyster mixture along with the sherry & cream,
mixing well.
Make an incision down one side of the fillet
&stuff the meat. Using a needle & thread,
sew up the opening if the meat has been cut.
Tie with
String to keep in shape. Season lightly &
brush with butter.
Prepare an indirect fire & fit a foil drip
pan between the coal. Place meat in a roasting
holder & position it on the grid over the
drip pan. Cover the kettle & cook for 25-30
minutes, depending on the degree of rareness
required. Stand for a few minutes before carving.
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KUDU
STEAKS WITH SPICY TOMATO SAUCE (SERVES
4) |
4
Kudu Steaks
cut 2,5 cm(1in) thick
Salt Marinade
Chopped, onion
..1 large
Tomato sauce
.250 ml (1 cup)
Worcestershire sauce
30 ml (2 tbsp.)
HP sauce
.30 ml (2tbsp)
Black pepper
Brown vinegar
.45 ml (3 tbsp.)
Cayenne pepper
.a pinch
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| First
prepare the marinade: Combine all the ingredients
& pour into a shallow pan. Add the steaks
& turn to coat. Marinade for at least 3
hrs.
Remove the steak & pat dry with paper towel.
Set stove plate on high & heat a cast iron
griddle or frying pan until a blue haze forms.
Sprinkle with a little salt. Dry-fry the steaks
for 3-4 minutes per side, turning the meat once
only. Remove steaks & keep warm. Add marinade
to the pan or griddle & cook for 5 minutes,
stirring all the time. Should the marinade become
too thick, add a little water. Pour over the
steaks & serve at once. |
| VENISON
KEBABS (serves 8) |
Venison
fillet or rump
..500 g (18 oz)
Streaky bacon
..8 rashers(slices)
Button mushrooms
..16
Onion
.16 pieces
Venison kidney or liver, cubed
Fresh rosemary sprigs
Marinade:
Chopped onion
.1
Tomato puree
100 ml (½
cup)
Tomato sauce
100 ml (1/2 cup)
Honey
..30 ml (2 tbsp)
Fruit chutney
...30 ml (2 tbsp)
Salt & black pepper
Ground ginger
.1 ml (1/4 tsp)
Worcestershire sauce
15 ml ( tbsp)
Scorched & ground coriander (cilantro)*
..
10
ml (2 tsp)
Vegetable oil
30 ml (2 tbsp)
Wine vinegar
60 ml (4 tbsp)
Dry mustard
.5 ml (1 tsp)
Curry paste
..5 ml (1 tsp)
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Cut
the meat into 2cm (3/4 in) cubes fold in a
piece of bacon. Thread 8 skewers with meat,
mushrooms, onion & either liver or kidney.
Lay in a suitable dish.
Combine the marinade ingredients & pour
over the meat. Stand for 4 hour, turning from
time to time.
Prepare an indirect fire & fit a foil
drip pan between the coals. Fit the kebabs
onto the shish kebab holder & place over
the drip pan. Top with a few sprigs of rosemary.
Cover & cook for about 25 minutes. Place
remaining marinade in a small cast-iron pot
directly over the coals & allow to boil
for at least 10 minutes. Serve the kebabs
with rice & boiled marinade.
*Spread whole coriander out on a baking sheet
& bake in oven at 160C (325F, gas 3) for
8 minutes. Remove & cool, then grind in
pestle & mortar.
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| ROAST
GUINEA FOUL (In kettle Braai) |
Guinea
fowl
.2
Onion, halved
...1
Apple, halved
1
Sprigs, fresh herbs
Gin
..30 ml (2 tbsp.)
Vegetable oil
.30 ml (2 tbsp.)
Salt & black pepper
Beacon
6 rashers (slices)
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| Place
a ½ onion & ½ apple in each
cavity. Add herbs & gin to this. Brush the
birds with oil, season lightly & cover breasts
with bacon.
Prepare an indirect fire & fit a foil drip
pan between coals. Place the birds over drip
pan, cover kettle for 1 hr. remove bacon &
discard if too dry. Carve guinea fowl as chicken
& serve hot or cold. |
| STUFFED
VENISON SHOULDER (Serves 6-8) |
Impala
shoulder (bone removed)
..1
Olive oil
Fresh ground coarse salt & black pepper
Lemon juice
45 ml (3 tbsp)
Grated lemon rind
..5 ml (1
tsp)
Chopped fresh rosemary
Stuffing:
Vegetable oil
45 ml (3 tbsp)
Chopped onion
1
Crushed garlic
..2 cloves
Blanched & chopped spinach
.300g
(1 ¾ cups)
Pork sausage meat
250 g (1
cup)
Brandy
..45 ml (3 tbsp)
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| Preheat
oven at 180c
Lay meat flat & brush both sides with olive
oil. Sprinkle with salt, pepper, lemon juice,
rind & rosemary. Lay meat skin side down.
Stuffing:
Heat the oil & sauté the onion &
garlic for a few minutes. Add remaining ingredients
& mix well. Lay the stuffing on the meat
& roll up. Sew with thick crochet cotton,
and then place meat in a roast holder with a
little water.
Roast for 1 ½ -2 hrs cover. Pour off
water & brown under the grill. |
| SIMPLY
AWESOME VENISON (serves 3-4) |
Venison
filet
500 g (1.5 lb)
Buttermilk
500 ml (2 cups)
Salt & black pepper
Vegetable oil
45ml (3tbsp)
Wheat flour
..30 ml (2 tbsp)
Gravy powder
..15ml (1 tbsp)
Cold water
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| Cut
filet into thin medallions & sprinkle with
salt & black pepper. Place in a large cast
iron pan & pour buttermilk over meat (make
sure to cover completely). Simmer until meat
is tender.
Pour off liquid & as many curds as possible.
Reserve the liquid for gravy. Add oil to meat
to the same meat pan. Brown until the residue
of the meat forms a browned layer covering
the bottom of the pan. Slowly pour in the reserved
liquid. Using your spatula to lift the browning
from the bottom of the pan into the liquid.
Mix gravy powder, flour & a little cold
water. Pour into pan stirring continuously. |
| BUSHVELT
OYSTERS (Braai / barbecue) |
Trimmed
venison liver
..1
Lamb sewed
.+- 500 g (18
oz)
Salt or barbecue salt
Toothpicks
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| Cut
liver into 1/2 in slithers. Cut sewed into strips
3 in wide & wrap each liver slither. Secure
the sewed using the toothpicks.
Sprinkle with a little salt. Prepare on Braai
/barbecue until liver is cooked through. |
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