Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). Remove, and set aside. Place the dish in your microwave and cook the mince on full power for 2 minutes. Prepare a fire to produce coals. 15M Prep . Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite 4 hrs and 20 mins . 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. Ingredients. It is a simple dish, easy to prepare, with few 'rule… The stew broth should not be thin but have some body and some thickness. 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. [Drain wine marinade optional] Heat olive oil in large saucepan it must hold all the meat in a single layer. South Africa. 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. Place the venison shank bone on the base of a cast iron pot or oven pan. On the best side, Buffalo tail stew (oxtail to us) is the best. Cast Iron Enamel Coated No. Salt and Pepper and Herb to taste. Serve with mashed potatoes or rice. Cook for 2 minutes. Live weight and carcass weight differed between species, genders and age groups. Alternatively, just add the garlic and rosemary to the marinade. Add the onions, carrots, celery, garlic, onion powder and seasoned salt and sautee' until the onions begin to soften (about 3-5 minutes). Kudu had the highest potassium levels while impala had the highest phosphorus levels. Add chili and garlic and sauté for 2 minutes. How to make it Season cubed game meat with salt and pepper. While this is heating - In a mixing bowl, toss the venison in the flour, salt and pepper. To thicken you can make a roux by mixing 1 tbsp flour and 1 tbsp butter and saute in a frying pan till mixed. 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. Step 4. Cut meat and include bones as well for flavour. Game is a big thing in South-Africa, especially during the hunting season in the winter. Game Stew. In a large pot, over a high heat, melt the butter and oil. Roasted butternut salad. How to Make Potjiekos: Background: "Potjiekos" is a traditional Afrikaner dish hailing from South Africa. Step 3. 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. Place the lamb neck slices on top of the venison to keep it moist. 6 Easy . Make small incisions in the meat and stuff the garlic and rosemary into these holes. It originated with the Voortrekkers in the 1800's and is still widely prepared and enjoyed in South Africa today. 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. Step 2. The KUDU Dutch oven allows a multitude of cooking possibilities from stew to roasting meat to baking bread. It can be placed directly in the coals or raised above the coals with the addition of our Dutch oven hanger. Meringue nests with berries and cream. Cooking and baking is more than a hobby for me ~ it's a passion. Rest for a few minutes before slicing into thick medallions.5. Step 2. The recipes you'll find here are my creations, or those of my children, who are also budding foodies! Granadilla and granola breakfast tart. Related Recipes. In the pre-heated pressure cooker, without the lid at high heat, add the oil, and brown the meat until golden on all sides. 33 ratings 4.8 out of 5 star rating. Melt shortening in a large Dutch oven (or potjie) over low heat, add flour, stirring until mixture is the color of caramel. 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 I come from the beautiful island of Guam, U.S.A., which is located in the beautiful southwest Pacific. Prepare your braai, ensuring the coals are nice and hot. Cook beef stew in a slow cooker for really tender meat. In lots of ways. Herbs offer the perfect solution. Add Burgundy, if desired. Chop onion and fry in a pan until soft, then add garlic. It’s an accessory that truly makes your KUDU a do-it-all grill. Traditional African and South African recipes Roast Kudu Fillet Place meat in a plastic bag and arrange onion pieces to cover all sides. How to make it. 600 gram venison, cut into smaller pieces; 100 gram pork bacon; Directions Braise onions and mushrooms in butter and flavoured salt. (If not possible, prepare in a normal big pot on the stove.) Kudu Stew Hardcover – January 1, 1982 by Shikar Safari Club (editors) (Author) See all formats and editions Hide other formats and editions. Lay the venison, best side up, on the platform. Brown on all sides. Add beef, return the lid and let it steam for 5 minutes. Fry meat until brown. Step 1. The beautiful cast iron KUDU Dutch oven is enamel coated for a durable finish. Add venison, cover, reduce heat, and simmer 2 hours. 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. Impala had the highest dressing percentage while kudu had the highest live weight and carcass weight. 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. Add the red wine and stock and leave the potjie to cook, about 4 hours. Mix cornflour with a little water to form a paste and stir into the stew to thicken the gravy. 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. 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