Serve with mashed potatoes or rice. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite 4 hrs and 20 mins . Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). Game is a big thing in South-Africa, especially during the hunting season in the winter. Mix cornflour with a little water to form a paste and stir into the stew to thicken the gravy. Step 1. Alternatively, just add the garlic and rosemary to the marinade. 33 ratings 4.8 out of 5 star rating. Remove, and set aside. Rest for a few minutes before slicing into thick medallions.5. Add the red wine and stock and leave the potjie to cook, about 4 hours. Add 1/2 cup warm water or the stew broth to the roux and mix till absorbed and add to the stew with 1 tbsp fresh or dried parsley. Prepare a fire to produce coals. Cook for 2 minutes. 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. Cooking and baking is more than a hobby for me ~ it's a passion. Related Recipes. Step 2. Brown on all sides. Make small incisions in the meat and stuff the garlic and rosemary into these holes. In lots of ways. Step 2. Recipes Kudu Casserole Kudu casserole 1.50 kg kudu or any venison, or beef 125 g butter or margarine 30 ml brandy 250 g whole button mushrooms 200 g baby onions 500 ml dry red wine 250 ml port 250 ml water 125 ml tomato purée 2 bay leaves 30 ml cornflour Cut meat into large cubes. How to make it. Add beef, return the lid and let it steam for 5 minutes. Cook This Now: Cioppino Seafood Stew with Gremolata Toasts This pot of briny goodness is the easiest—and most satisfying—way to cook seafood at home, says Epicurious food editor Rhoda Boone Impala had the highest dressing percentage while kudu had the highest live weight and carcass weight. The beautiful cast iron KUDU Dutch oven is enamel coated for a durable finish. How to Make Potjiekos: Background: "Potjiekos" is a traditional Afrikaner dish hailing from South Africa. 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. Chop onion and fry in a pan until soft, then add garlic. Kudu had the highest potassium levels while impala had the highest phosphorus levels. Place the lamb neck slices on top of the venison to keep it moist. On the best side, Buffalo tail stew (oxtail to us) is the best. Lay the venison, best side up, on the platform. Feijoada Moçambicana - (Mozambican Bean Stew Frango a Portugesa - Chicken the Portuguese Way Shrimp and Seafood the Mozambique Way Matata - Clam and Peanut Stew Piri-Piri - Hot Pepper Ananas con Vinho Do Porto - Fresh Pineapple in Port Wine. Place the dish in your microwave and cook the mince on full power for 2 minutes. Add venison, cover, reduce heat, and simmer 2 hours. Salt and Pepper and Herb to taste. Overall cooking time can vary depending on the wattage of your microwave, but 2 minutes should be a safe start time even when using a high-powered microwave. Season a 600g venison loin well and cook over the hot fire for 5-6 minutes, turning the loin every 2 minutes or so to ensure a nice even char forms on the exterior. Live weight and carcass weight differed between species, genders and age groups. In the pre-heated pressure cooker, without the lid at high heat, add the oil, and brown the meat until golden on all sides. It originated with the Voortrekkers in the 1800's and is still widely prepared and enjoyed in South Africa today. 15M Prep . South Africa. It is a simple dish, easy to prepare, with few 'rule… Add chili and garlic and sauté for 2 minutes. Wild game is a delicious and healthy alternative to store-bought meats, and deer-hunting season often creates an abundance of fresh venison just begging for inventive ways to be prepared. Having said that, cooking is likely the key, but even with the best meat - and I include sable and bongo in this category - after a week of eating off of the same animal without refrigeration - it gets a bit old. Directions Braise onions and mushrooms in butter and flavoured salt. (If not possible, prepare in a normal big pot on the stove.) Step 3. Meringue nests with berries and cream. Kudu Stew Hardcover – January 1, 1982 by Shikar Safari Club (editors) (Author) See all formats and editions Hide other formats and editions. Easy . Traditional African and South African recipes Roast Kudu Fillet Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Roasted butternut salad. Game Stew. 600 gram venison, cut into smaller pieces; 100 gram pork bacon; Melt shortening in a large Dutch oven (or potjie) over low heat, add flour, stirring until mixture is the color of caramel. The recipes you'll find here are my creations, or those of my children, who are also budding foodies! How to make it Season cubed game meat with salt and pepper. Step 4. While this is heating - In a mixing bowl, toss the venison in the flour, salt and pepper. Herbs offer the perfect solution. Ingredients. The KUDU Dutch oven allows a multitude of cooking possibilities from stew to roasting meat to baking bread. In a large pot, over a high heat, melt the butter and oil. 6 Begin layering your potjie pot with the ingredients, starting with the impala cubes, bacon and onion mixture, carrots, baby potatoes, corn chunks, spices, salt and pepper and apricots. Because game meat such as Springbok or Kudu is not available in New Zealand, this recipe uses deer venison. Add salt, beef broth, water, lemon juice, onion, cloves and bay leaf, boil 5 minutes. Step 1. Place meat in a plastic bag and arrange onion pieces to cover all sides. It can be placed directly in the coals or raised above the coals with the addition of our Dutch oven hanger. Fry meat until brown. Cast Iron Enamel Coated No. Granadilla and granola breakfast tart. Cook beef stew in a slow cooker for really tender meat. To thicken you can make a roux by mixing 1 tbsp flour and 1 tbsp butter and saute in a frying pan till mixed. Add Burgundy, if desired. Place the venison shank bone on the base of a cast iron pot or oven pan. 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