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  1. #21
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    Quote Originally Posted by OFFROAD ADDICT View Post
    Carlo my Local Food Lover Market also sells the stuff, they hang it and cure it.
    Is Venison traditionally non fat meat compared to the sheep and cows we eat.
    Very true Ian. Not fat at all. For his reason a leg sometimes gets stuffed with varkspek.

    Another very lean and healthy cut is ostrich fillet. It goes brilliant with a chocolate chilli sauce

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    Quote Originally Posted by OFFROAD ADDICT View Post
    I want to organize a slip and slide at Honingklip in winter, maybe we could do a venison braai, in Richards new 5 star braai area I will try a fillet de bok......Not BOK
    Ian there is nothing wrong with Boerbok. It must just be a young ewe.
    Very tasty.
    I see thy call goat meat lately "shevaun"

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    Quote Originally Posted by BarnieH View Post
    Ian there is nothing wrong with Boerbok. It must just be a young ewe.
    Very tasty.
    I see thy call goat meat lately "shevaun"
    Ha ha ,LOL Barnie, i wasn't referring to that bok


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  4. #24
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    Quote Originally Posted by OFFROAD ADDICT View Post
    Ha ha ,LOL Barnie, i wasn't referring to that bok
    Stofmasjien BOK ?

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    Quote Originally Posted by HARDBODY View Post
    Stofmasjien BOK ?
    PajeroBOK ......where is he by the way.?


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  6. #26
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    Quote Originally Posted by OFFROAD ADDICT View Post
    PajeroBOK ......where is he by the way.?

    Been busy ,spoke to him this afternoon .We're looking at going to AD on Monday.

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    Quote Originally Posted by OFFROAD ADDICT View Post
    Barnie, a Springbok fillet..medallions ...rare on the coals, does that go down well. Or what else.
    Ian, next year is a long way off. When will the guests arrive and what will be available at that time , fresh of course, should be the first question. What to do with it is not such a great problem

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    Ian , if you look at recipe nr. 22, you might find interesting reading. Thy however do not prescribe the type of venison, but Springbuck is the softest to my opinion.
    Attached Images Attached Images

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    Thanks for that Barnie.!


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    Ian,reviving the topic. It is hunting season. Maybe you should try the various options around. This is an example of the "rugbiltonge" of a springbuck.
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    did a leg of sprinkbok roast last sunday...marinated it for 2 days in QUALITY olive oil, good red wine & rosemary. Stuffed it with pork fat...boy was it good! The springbok steaks (rugbiltong) I just rub with good quality olive oil, coarse salt and grinded black pepper & thyme or rosemary herbs and cook it over the flames or pan fry it. Lovely.
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    Man, you guys are making me hungry now!! The only meat I get at the moment in the construction camp here is a tough old steak, cooked beyond redemption and recognition and cut the wrong way with the grain.

    BUT....... in a months time I will be home and can treat myself to a nice whole ostrich fillet marinaded in olive oil with a touch of worcester sauce and a bit of lemon juice. Braaied on the hot coals with course salt and ground black pepper and a touch of thyme....delicious Oh, a Captain Morgan or a nice Shiraz will also go down very well with that

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    Quote Originally Posted by beetle
    Man, you guys are making me hungry now!! The only meat I get at the moment in the construction camp here is a tough old steak, cooked beyond redemption and recognition and cut the wrong way with the grain.

    BUT....... in a months time I will be home and can treat myself to a nice whole ostrich fillet marinaded in olive oil with a touch of worcester sauce and a bit of lemon juice. Braaied on the hot coals with course salt and ground black pepper and a touch of thyme....delicious Oh, a Captain Morgan or a nice Shiraz will also go down very well with that
    Barry, shout when you're back and I'll bring along a nice Impala shoulder Dirk gave me and come prepare it there in St Francis
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    my neighbor has just come back from a hunting trip in the Eastern Cape somewhere and brought back two Wildebeest.
    I hope to try a piece out on the Braai. A piece of fillet I hope.
    Some of it he going to make biltong.

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    Quote Originally Posted by Swys14 View Post
    did a leg of sprinkbok roast last sunday...marinated it for 2 days in QUALITY olive oil, good red wine & rosemary. Stuffed it with pork fat...boy was it good! The springbok steaks (rugbiltong) I just rub with good quality olive oil, coarse salt and grinded black pepper & thyme or rosemary herbs and cook it over the flames or pan fry it. Lovely.
    Great stuff. I do mine in a flat bottom cast iron pot.

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    Quote Originally Posted by OFFROAD ADDICT View Post
    my neighbor has just come back from a hunting trip in the Eastern Cape somewhere and brought back two Wildebeest.
    I hope to try a piece out on the Braai. A piece of fillet I hope.
    Some of it he going to make biltong.
    Wildebeest some of the best meat.

    Put the fillet or sirloin in olive oil for about 6hours prior to the braai. Salt and Pepper to taste. Good bottle of shiraz or cab.

    Hot coals ( I prefer the weber ).

    Not more than medium rare ( rare even better ) - something like berry sauce on the side. (Jam + Butter + Garlic)

    I am going hunting this weekend - Oom Ian if you guys are going to honingklip later in the year and I can make it will bring a slab of animal along for the braai.

    Ian give me a shout there is great venison place in Panorama close to me.

    Cheers
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    Quote Originally Posted by gunhog View Post
    Wildebeest some of the best meat.

    Put the fillet or sirloin in olive oil for about 6hours prior to the braai. Salt and Pepper to taste. Good bottle of shiraz or cab.

    Hot coals ( I prefer the weber ).

    Not more than medium rare ( rare even better ) - something like berry sauce on the side. (Jam + Butter + Garlic)

    I am going hunting this weekend - Oom Ian if you guys are going to honingklip later in the year and I can make it will bring a slab of animal along for the braai.

    Ian give me a shout there is great venison place in Panorama close to me.

    Cheers
    Great Jacques , maybe the end of July August, nice to go when its still wet, not to do the whole trail but just the nice juicy bits, slipping and mud sliding, getting dirty, and then some nice bokkie on the coals will go down well. this is a four legged bokkie i am referring to hey.


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    Here are a few, at the same time you will improve your proficiancy in Afrikaans. http://jaracal.com/index.php?topic=5416.0

    Don't forget Eland, slow, big antelope, generally softer meat. If it was me I would do a game/venison carpacchio as a starter, and do SA matured grain fed beef/Karoo lamb as a main. Hardly anyone can stuff that up or fail to impress with it.

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    Hi Ian,

    I my opinion the best way to prepare gemsbok is the following:

    • Six Gun Grill from Freddy Hirch
    • Olive Oil
    • Lemon juice
    • Warm Plate

    Mix the six gun grill with olive oil, and add a dash of lemon juice, rub the steak with it.
    Fry the steak on a hot plate or pan, until medium rare.

    Grilling it in the traditional way dries it out too much, and also toughens it.
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    Quote Originally Posted by Koos View Post
    Hi Ian,

    I my opinion the best way to prepare gemsbok is the following:

    Six Gun Grill from Crown National
    Olive Oil
    Lemon juice
    Warm Plate

    Mix the six gun grill with olive oil, and add a dash of lemon juice, rub the steak with it.
    Fry the steak on a hot plate or pan, until medium rare.

    Grilling it in the traditional way dries it out too much, and also toughens it.
    Fixed !
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