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Old 19-04-12, 06:36 PM
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Default Venison cuts


Hi there, any good recommendations for a simple but tasty venison braai.

I am having overseas guests here next year, and want to impress with a nice braai.
Something simple that will go down well.
Do you braai venison for the same length of time you would do for lamb, or steak.
Must it be tenderized first, if so, some ideas please.
I can get a cook book and google, but i prefer a tried and tested idea.
Anyway, an offroader always has his own braai recipe.

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Old 19-04-12, 06:49 PM
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This will be a nice thread to follow .
Me and my boet were talking about it last night and were wondering if it would be better than a rump or rib-eye or fillet .?
Then ...where do you get venison ? Would a local butcher have some or do you need contacts ?
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Old 19-04-12, 06:54 PM
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Hi there, any good recommendations for a simple but tasty venison braai.

I am having overseas guests here next year, and want to impress with a nice braai.
Something simple that will go down well.
Do you braai venison for the same length of time you would do for lamb, or steak.
Must it be tenderized first, if so, some ideas please.
I can get a cook book and google, but i prefer a tried and tested idea.
Anyway, an offroader always has his own braai recipe.
Ian I am not a fundi at all. Every year I buy 2 Springbuck that is cut up so that it can be used for biltong. I do not do that. I cut the boude and blaaie into pot useable cuts (serving 6-8 people). With that comes the "Rugbiltonge" which are the "eye fillet steaks". These I keep to braai as per normal fillet steak, whole. Searing to rare and only then cut into medallions to seal off the cut areas. I only use salt and pepper (both whole grated) but that is personal taste as I like to taste the flavour of the meat and do not want to taste spices only.

For the rest of the cuts, like the leg, you can go the debone way. Then a lot of other things kick in.

I am sure this thread will be full of advice and will be quite long. My advice on something that you have not done before is KIS. Keep it simple.
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Old 19-04-12, 07:04 PM
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We have done gemsbok steaks on the braai, salt and pepper to taste and drizzle with fresh squeezed lemon juice. Must be done on very hot coals, cook to preference, we do ours roughly a minute or two per side

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Old 19-04-12, 07:43 PM
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We have done gemsbok steaks on the braai, salt and pepper to taste and drizzle with fresh squeezed lemon juice. Must be done on very hot coals, cook to preference, we do ours roughly a minute or two per side
Thats an Orynx , how can you eat that

Barnie, you have given me some ideas as well as All In One

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Old 19-04-12, 07:44 PM
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Any nice wines to serve with venison...red meat= red wine Cabernet....or does a good white also compliment the Venison.

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Old 19-04-12, 07:47 PM
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Barnie, a Springbok fillet..medallions ...rare on the coals, does that go down well. Or what else.

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Old 19-04-12, 07:54 PM
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Meat is meat and a man must eat.............. that oryx tastes just great. But I wash mine down with a decent glass of Captain

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Old 19-04-12, 08:07 PM
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Biltong flavour Springbok
30 ml vars gemaalde swart peper 5 cardomom sade
15 ml koljander 3 naeltjies
100gr botter Olyfolie
1 teelepel knoffel Sopie Gin
Een heel springbok rugfillet. Seker so 1 kg. Plaas die Springbok vleis in sterk soutwater vir 1 uur. Sny die vliesies wat nou spierwit wys af van die vleis. Meng al die bestandele saam en stamp fyn in n vysel en voeg olyfolie saam om vloeibaar te maak tot n dik pasta. Smeer die pasta oor die vleis en laat staan in die yskas vir 2 ure.

Die vleis kan nou ge-eet word as capaccio of kan vinnig op die rooster gaargemaak word tot nog goed pienk binne. Niks meer as 10 minute vir springbok rugbiltong nie oor warm kole. Sny dun skywe en bedien saam met gerasperde aartappelkoekies en rooi uie konfyt of net met suurlemoen sap en growwe peper. Vra jou pa om weer te gaan jag.
Sorry for the Afrikaans, but hunting is for the Boertjies.
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Old 19-04-12, 08:08 PM
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Kudu Fillet, cut into thick slices and then each thick slice is cut about 3/4 way through, opened to form a butterfly steak and then braaied, add salt to taste when meat is almost done. Excellent taste, easy to do and Kudu fillet can normally be bought at most butcher shops.

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Old 19-04-12, 08:20 PM
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Ian ,we have done a couple of whole springbok fillets ,salt /pepper /olive oil over very hot coals , med rare ,along with a few bottles of red and some good music in the past ,it's always been a success.

PS.i saw our local checkers selling venison braaitjops / sausage last night. Might just try it over the weekend.

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Old 19-04-12, 08:24 PM
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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.

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Old 19-04-12, 08:26 PM
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I am having overseas guests here next year, and want to impress with a nice braai.
Jeez, talk about forward planning

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Old 19-04-12, 08:27 PM
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Some people would kill me for this but have you ever had a lekker venison potjie

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Old 19-04-12, 08:32 PM
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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.
My only concern with the venison being sold at places like checkers is the fact that ,the tYpe of meat isn't being specified.

Venison, genrally is non fatty.

Ive also had a couple of gemsbok & kudu steaks on the grid ...........it was heaven.

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Old 19-04-12, 08:32 PM
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Not really, i would try though, trying to keep away from too fatty foods , but prefer over the coals.
So far Gemsbok and Springbok.
What about other stuff.......Giraffe, who has eaten this and how does it taste.
I hear Buffalo is tough, but vleis balle or frikkedelle its ok.
I am not into ugly stuff like hogs , pigs and crocs

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Old 19-04-12, 08:35 PM
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My only concern with the venison being sold at places like checkers is the fact that ,the tYpe of meat isn't being specified.

Venison, genrally is non fatty.

Ive also had a couple of gemsbok & kudu steaks on the grid ...........it was heaven.
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

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Old 19-04-12, 08:35 PM
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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.

venison is generally no fatty.

Have also had gemsbok / kudu steaks on the grid ,it was an absolute treat.

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Old 21-04-12, 09:59 AM
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Barnie, a Springbok fillet..medallions ...rare on the coals, does that go down well. Or what else.
Ian , I am more of a pot man, so if not the medallions I normally take the leg and roast it in a "platboom pot", on the coals of course.You can de-bone it if you want to be fancy I will have to go and look through the recipies at home. I am sitting at work at the moment.
You have asked about wine. A good Shiraz has got a lot of good flavours to compliment that Springbuck. As a white I will go for a Viognier.

This make me think back of the old days when I was young and recklessand did some unlawfull things like bringing Pumba (Vlakvark) from the Thipise area. Man that is mean meat once you have taken the wild edge off by soaking it in milk for half a day. I used to stuff it with Varkspek and garlick and spices. Yum that tasted well.
While i think of a good recipe for that leg. If you do not have it already, get hold of a large syringe and needle I make do with a "beesspuit" obtained from the local vet.

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Old 21-04-12, 10:02 AM
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Some people would kill me for this but have you ever had a lekker venison potjie
Only the uninformed will kill you Richard

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Old 21-04-12, 10:06 AM
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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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Old 21-04-12, 10:15 AM
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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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Old 25-04-12, 04:44 PM
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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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Old 25-04-12, 07:27 PM
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Ha ha ,LOL Barnie, i wasn't referring to that bok
Stofmasjien BOK ?

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Old 25-04-12, 07:35 PM
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Stofmasjien BOK ?
PajeroBOK ......where is he by the way.?

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Old 25-04-12, 07:47 PM
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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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Old 25-04-12, 10:45 PM
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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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Old 26-04-12, 04:51 PM
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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.
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File Type: pdf Potjie Recipes.pdf (1.39 MB, 327 views)

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Old 26-04-12, 05:19 PM
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Thanks for that Barnie.!

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Old 18-06-12, 09:58 PM
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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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Old 19-06-12, 12:51 AM
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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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Old 19-06-12, 03:02 AM
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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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Old 19-06-12, 04:06 AM
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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
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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Old 19-06-12, 06:29 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.
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Old 19-06-12, 03:04 PM
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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.
Great stuff. I do mine in a flat bottom cast iron pot.

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Old 19-06-12, 03:28 PM
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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.
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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Old 19-06-12, 03:33 PM
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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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Old 19-06-12, 03:44 PM
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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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Old 19-06-12, 03:49 PM
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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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Old 19-06-12, 04:02 PM
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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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Old 19-06-12, 04:12 PM
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Fixed !
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Old 19-06-12, 05:04 PM
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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
Jacques, is the Shiraz for the pot or the potter?

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Old 19-06-12, 05:10 PM
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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 see among'st those recipes one for "Pumba". Who will bring me some, as apparently it is illegal to transport the wart-hog meat from up north to the Cape.

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Old 19-06-12, 05:29 PM
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Jacques, is the Shiraz for the pot or the potter?
Potter young Barnie..... wine is served with food not in it.

I only place I would consider a splash of the red wine is in a springbok shank pot or kudu goulash the rest I keep for my own liver.

Cant wait for the hunt next week. Fresh liver in a pan, traditional "hak" praat om die vuur en just to be outside for a week.

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Old 19-06-12, 05:43 PM
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eish , Ek is nou honger alwee.
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Old 19-06-12, 07:04 PM
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Potter young Barnie..... wine is served with food not in it.

I only place I would consider a splash of the red wine is in a springbok shank pot or kudu goulash the rest I keep for my own liver.

Cant wait for the hunt next week. Fresh liver in a pan, traditional "hak" praat om die vuur en just to be outside for a week.
Geez, and us mortals must look after product to be delivered to mudhill

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Old 20-06-12, 08:41 AM
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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 Francis
Juan

Now that sounds like a plan in the making!! Will let you know closer to the time. Not sure of my exact arrival dates at this stage as well as how long I'm going to be home for.

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Old 20-06-12, 09:37 AM
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Juan

Now that sounds like a plan in the making!! Will let you know closer to the time. Not sure of my exact arrival dates at this stage as well as how long I'm going to be home for.
No worries, we'll play it by ear!!
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Old 20-06-12, 10:07 AM
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It is also custom to marinate venison overnight in "karringmelk" or buttermilk. The buttermilk takes out the wild tasting and tenderise the meat.

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Old 20-06-12, 10:32 AM
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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.
I've done Springbuck, Kudu and now Wildebeest. Shot one this year.

Put steak in French salad dressing for a day in fridge, then make a sause of Jimmy's braai sauce, Jack Daniels sauce and some Olive oil and place steaks in this for another day in fridge.
They are then ready to braai, soft because of the salad dressing, wild taste that most don't like nicely "spiced" with the Jimmy's/Jack's sauce.
Don't cook too long as game is dry. Spice on grill

Or take a fillet and cut open. Stuff with feta, peppadews, some bacon, a bit of olive oil and spices that you mix together. Olive oil on the outside and wrap in tinfoil. Not too hot on the grill otherwise will be burnt on the outside before melted in the middel. hmmmmmmmm

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