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.
Thanks for that Barnie.!
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.
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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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 FrancisOriginally Posted by beetle
Last edited by BushFire; 2012/06/19 at 06:06 AM.
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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.
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.
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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.
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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