KAROO VENISON

Lynne Minnaar, Annatjie Reynolds and Albé Neethling are the authors of Karoo Venison together with many guest cooks and others who shared a common passion for venison and gave generously of their time and talent to produce this book, the very essence of the Karoo, home of the sweetest most tender venison on God's earth. 

'Armed, glamorous and on track Anita van der Merwe's grandmother, grandfather, mother and aunt of Viljoenskroon, on their way to hunt in the former Southwest Africa - hats, high heels and all! '

Here you will find the secret of preparing and cooking the most delectable low fat versatile venison dishes as well as garnering tips from some of the regions most celebrated cooks, housewives and game hunters.

 

Take a culinary journey through the bewitching Karoo, an area which is celebrated for its wildlife, vast expanses, welcoming kitchens and hospitable people. 

Things happen in a pot, drastic things, hot things, inside a functional pot there are forever changes!

VENISON POTJIE

Ezelle Marais

Potjiekos is informal food which is simmered slowly in a cast-iron pot for maximum flavour, an excellent way to make food fit for a king from tougher meat cuts. It should simmer slowly until the meat is tender, almost falling from the bone.

1,5 kg venison shanks, whole and marinaded (marinading is optional)
500 g lamb shanks, sawn into portions
500 g venison chuck, sawn into portions
oil for frying
salt and freshly ground black pepper
250 g rindless bacon, cut into cubes
4 celery stalks, chopped
500 ml beer or stock
4 bay leaves
4 rosemary sprigs
8 whole cloves
20 ml mixed dried herbs
20 baby potatoes
500 g dried peaches
8 carrots, thickly sliced
500 g yellow patty pans
500 g button mushrooms

Heat some oil in a cast-iron pot and brown small quantities of lamb shank. Remove with salt and black pepper. Fry the venison; remove. Now crisp the bacon. Add onion, green pepper and celery, and fry. Transfer meat to the pot and stir through. Pour liquid in, as well as bay leaves, rosemary and cloves. Simmer with the lid on over low heat for about 2 ½ hours. Add the baby potatoes, dried peaches, carrots, patty pans and button mushrooms and simmer until the meat is soft and vegetables are done. Serve with rice or crumbly maize meal porridge.

A sky ablaze at night, the Milky Way,  Magellan's clouds, the enormity of space...

The meerkats attentive stare toward the eagle from its lair.

VENISON WELLINGTON

Ezelle Marais

The traditional recipe uses fillet, covered with chicken liver pâté and fried mushrooms, before the parcel is wrapped in puff pastry. It is then baked until crisp and golden.

1 – 1,2 kg sirloin of venison
freshly ground black pepper
40 ml oil
40 ml butter
60 ml brandy (optional)
250 g mushrooms, sliced
salt and pepper
100 g chicken liver pâté
400 g puff pastry
1 egg beaten
(Serves 6)

Remove the sinews from the meat and arrange it into a neat cylinder shape. Heat the oil and butter in a frying pan and seal the meat over high heat. Optional: Heat the brandy, and pour over the meat in the pan. Flambé, shaking the pan until the flames die down. Remove meat from the pan and season with black pepper. Allow to cool completely. 

Fry the mushrooms in the same pan until soft and dry. Season with salt and pepper. Spread the cold meat with the chicken liver pâté. Place the mushrooms on top. Roll out the pastry, making sure that it is big enough to wrap the meat in. Place the fillet on the one half of the pastry and fold over the other half. Brush with beaten eggs over the sides and press together firmly. Seam should be at the bottom now. Cut patterns out of the remaining pastry and decorate the upper side of the roll – first brush with egg before fixing the decorations. Leave roll in the fridge for 30 minutes to allow the pastry to cool.

Pre heat the oven to 230˚C. Place the meat onto a baking sheet and bake for 15 minutes. Lower the heat to 180˚C and bake for another 15 – 20 minutes or until golden brown and risen to the full. Allow to rest for 10 minutes, cut into slices and serve with grilled vegetables. 

Springbokkies a-pronking, our only gold, our heritage our own!

CARPACCIO WITH PESTO

Mia Neethling

Carpaccio was invented in 1961 at Harry’s Bar in Venice, Italy and named after the Renaissance painter Vittore Carpaccio (From his use of red pigments, resembling raw meat). 

It is thinly sliced raw beef served with a cold vinaigrette made with olive oil, or just olive oil and lemon juice, and sometimes Parmesan cheese.

Carpaccio is usually served as an hors d’oeuvre on a bed of greens such as rocket, watercress, endive, arugala and/or radicchio.

 

1 kudu fillet

'Butterfly'

Pesto sauce:
50 ml olive oil
20 basil leaves
4 garlic cloves
peeled and halved
salt and pepper
100 g Parmesan cheese, freshly grated

Mix all the various pesto ingredients in a food processor. Spread the pesto evenly onto the meat. Tightly roll the kudu fillet in cling wrap and then in foil. Place in the freezer, until firm. When semi-frozen, use an electric slicer to cut into paper thin slices. 

Serve with:
olive oil
balsamic vinegar
salt and black pepper
parmesan shavings
herb salad leaves(Serves 4 – 6) 

Mix some olive oil and balsamic vinegar. Drizzle about half of this mixture onto a plate and arrange the thinly sliced meat rolls on top of this. Season all the meat with coarse salt and freshly ground pepper. Sprinkle the remaining half of the olive oil mixture over the meat. Serve with herb salad leaves and Parmesan shavings.

From Gariep's meander, the Swartberg's bastion, the plains bewteen, that is the Karoo.

DE-BONED SPRINGBUCK LEG 

Sineke Schmidt

Wonderful on the coals or roasted in the oven.

Marinade:
180 ml olive oil
180 ml cooking oil
60 ml lemon juice
10 ml salt
5 ml freshly ground black pepper
125 ml parsley, chopped
5 ml oregano
3 bay leaves, finely chopped
250 ml onion, chopped
4 cloves garlic, crushed

Mix the marinade ingredients. Marinade the de-boned leg for 3 days or longer (up to a week), turning it twice daily.

Grill over hot coals for 15 – 20 minutes per side (or grill in a pre-heated oven at 200˚C for the same length of time). This leg is best served still pink inside.

Quince jelly complements this dish.

 

KAROO VENISON

By Albé Neethling, Annatjie Reynolds and Lynne Minaar
Published By Sunbird Publishers

www.sunbirdpublishers.co.za 

For more information see Cook's Corner