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