Will add this recipe too my colection will let you know how the potjie turned out ! Springbok is a venison meat with herby sharp flavours and its liver is very strong in taste, so do not have it well cooked. Don’t just take our word for it, visit The Blue Room this Thursday to get your own Mogodu and Pap, you certainly won’t be disappointed. Cover and simmer very gently on the stove for 2 1/2 to 3 hours until the meat is soft or cook covered in an oven at 160 degrees Celsius. Venison Shanks/Neck Casserole Ingredients 1,5 kg venison shanks or neck in 50mm pieces 5 rashers bacon chopped 1 onion chopped 2 cloves garlic crushed 2 juniper berries crushed bouquet garni 15ml freshly squeezed lemon juice zest of half a lemon salt/pepper to season 350ml good meat stock 5ml paprika (Hungarian, if possible) 250ml crème fraiche or sour cream … 5. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. Method. Buy Meat Online Free Range Beef, Karoo Lamb, Chicken, Pork and Game Meat. Ingredients: 2 Onions 1 Tbs Garlic 2 Tbs Cooking oil 1 kg Wild Meats Potjie Meat (or Ostrich Neck) 1/2 Cube Beef Stock ½ Cup Hot Water ½ Tin Tomato Puree – 205grams 2 ½ Tbs Curry Powder Half Cup Red Wine (Preferably a Cabernet Sauvignon) 500 g Lamb Fat (Cut into cubes) 500 g Potatoes – peeled, cut into cubes and boiled to three quarters complete Subscribe to ensure that you don’t miss a dish or a season. 4. Springbok Neck Potjie with Dumplings (and a doughboy) There is something macabre about eating your National Symbol but the wild game flavour is worth it. Try one of our puzzles and find out why Springbok is the leading brand name in the USA! Nothing beats the taste of artichoke in spring, that juicy peach in summer, or freshly harvested springbok liver in Winter. 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. Add herbs, salt, black pepper, red wine and stock. While potjiekos has been around since the Voortrekkers the potjie gadgets are anything but old-fashioned. it will need to be still pink in the middle. Reviews 09 Apr 2014. I would like to congratulate you on a fabulous product. 3 sized three-legged, cast-iron pots) and works incredibly well because the cooker is built into the bowl distributing the heat evenly. Reduce heat, cover and simmer until meat is tender and falls off the bones, Remove most of the small bones, reserving the marrow bones. Venison Potjiekos (with thanks to www.funkymunky.co.za) 2 kg (± 4½ pounds) deboned venison, cut into small blocks (kudu, springbok or impala is excellent) 1 kg (± 2.2 pounds) beef shin (shank, knuckle-bone), cut into slices 75 ml (5 tablespoons) cake-flour 15 ml (1 tablespoon) salt Freshly ground black pepper (to your taste) 3 ml (a […] Staff Writer - May 9, 2020. The recipe sounds delicious , I think I will try it out on my Eland neck I have ! 2 and no. Bone in is preferred, as there is lots of flavour in there. No gameyness (and I even left a membrane on one), because the rub was sweet. This method is for a seared venison loin. Brown the chicken necks in oil, then add the onion and curry powder, fry until onion is soft; Add tomatoes, chicken spice, water and soup powder; Cover with a lid and simmer gently for about 30 minutes or until chicken neck is cooked through Smoked wrapped in bacon for 3 hours at 225. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. In South Africa, potjiekos (literally meaning ‘pot food’) has been part of South Africa’s heritage and culture for many centuries. Cooking food in a potjie, also known as a ‘phutu pot’, is, in itself, an occasion to be celebrated by all South African cultures, regardless of race. With the jars of quince jelly in the larder made in the Towerwater kitchen from our own fruit just begging to be used, I decided to use the recipe at hand. Thank you very much. Prepare your braai, ensuring the coals are nice and hot. Mix and pour into the pot or pan, on the side, so as not to wash off the seasoning and olive oil. Used my pork rub (sweet) and let sit overnight. This recipe uses lamb, you can use a cheap cut – in fact, cheap cuts are ideal for this sort of thing! The sleek bowl-like design of the Cadac potjie cooker is best for a family-sized potjie (it fits no. Place all the ingredients in a large pot and bring to the boil. If you can’t get springbok, or game is not your cup of tea, you can always replace with lamb neck and if you don’t have a potjie pot (a.k.a a Dutch oven), you can use a heavy pot with a good tight fitting lid. Here’s her Umngqusho with lamb neck potjie recipe *Samp and beans* 2 cups samp. 17 September 2011 at 09:20. Adjust seasoning to taste, and serve with quince jelly and whole cooked potatoes seasoned with a sprinkling of nutmeg. Cover with wet baking paper tied down with string. Place the lamb neck slices on top of the venison to keep it moist. Springbok neck marinated in port and quince jelly I discovered a recipe for springbok neck served with quince jelly. I have tried Delicious Lamb Potjie. Print. 1,5 kg springbok neck cut into sections Enough cake flour to dust the springbok 10 ml salt Good dollop of olive oil 1 onion, roughly sliced 1 sprig fresh rosemary Freshly ground black pepper to taste 250 ml good red wine, warmed up Enough warm beef stock to cover the meat Add the Liquid Beef Stock to the boiling water. Drizzle with a little more olive oil. Find easy recipes for the home cook and all information about ethical farming. Dust the Springbok neck lightly with the almond flour. Pin. Springbok Puzzles - 6.2k Followers, 196 Following, 1797 pins | Nothing interlocks like a Springbok! Add onions, garlic and carrots. Get the recipe for roast brinjal and kudu carpaccio salad here. Was just wondering is there a spesific red wine you prefere using with this potjie ? This weekend, take the time to cook up a delicious Lamb or Venison Potjie with baby onions Ingredients: 4 lamb shanks (about 1½ kg) or 3 springbok shanks and 1 lamb shank 3 T (45 ml) canola oil 1 T (15 ml) Ina Paarman’s Meat Spice 1 large onion, chopped Best Venison I have ever had. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. Neighbours, friends and family can`t seem to get enough. 1. 3. I’m on a baking roll today:) First the bread, now the muesli! Followed recipe for brine to the T. Brined my tenderloins for 24 hrs. Chef Pasch shares some seasonal recipes and his blog here. SOOOOOO tender because the salty brine opened the meat right up. Adele Nel. Sauté in a heavy pot (it should have a well fitted lid) 2. Lay the venison, best side up, on the platform. I would like to congratulate you on a fabulous product. 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