250 g mixed dry fruit. Place meat in a plastic bag and arrange onion pieces to cover all sides. Place spices in with the springbok. 2 cloves garlic, crushed. Add the turmeric, cayenne pepper and ground coriander, coating the meat well. Chef Eric shares a recipe for a Springbok Pie that promises to be favourite with your loved ones, especially when served with the 2017 La Motte Syrah! Let it cool slightly and pull the meat apart. Venison Pie with Batter Blanky. Scoop out with a slotted spoon and set aside. Add the wine, vinegar, mustard and reserved marinade to the Add the marinated meat along with the marinade and add water. Add the chocolate, a few glugs of port and the chilli. This month we are really going back to the roots of our Heritage and the South African wine industry, and there is no better way to celebrate “Pinotage” and “Heritage” than with a delicious Springbok venison pie paired with Lanzerac Pinotage! R educe heat to medium and add remaining oil to the saucepan. Remove and set aside. 250 g bacon. Coat the venison with buttermilk and marinate for 1-2 days in the fridge. To make the sauce, sauté the onions pre-seasoned with Green Onion Seasoning in fresh oil until soft and golden. Meat stock. Brown the lamb knuckles in oil in a large, heavy based saucepan. Place Springbok leg in a plastic bag and pour in the marinade. Heat 15 ml oil over a high heat in a large heavy-based saucepan and sauté the springbok goulash, stirring occasionally, for five minutes or until the meat has browned. 1.5 kg-2 kg venison shoulder (in one piece), 2½ T (37.5 ml) Ina Paarman's Vegetable Stock Powder, 1 T (15 ml) Ina Paarman's Seasoned Sea Salt, ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning, 1 x 200 ml Ina Paarman’s Ready to Serve Pepper Sauce, 400 g bought puff pastry or Sour Cream Pastry. Remove venison from marinade and wipe excess bits away. Splash in the stock and wine, lower the heat and reduce till syrupy. Cool, flake meat, remove bones and reserve gravy. In a heavy based large pot, fry the bacon, onions, garlic over medium heat untill the onions are soft and translucent. Spoon the filling into a large pie dish. 6 Add the meat, tomato can, red wine and meat stock. Taste and adjust the seasoning. To make the dough for the pie combine the flour, eggs, oil, milk and salt together and pour over the pie. Jul 29, 2017 - Jan Braai's recipe for preparing a marinade that suits the popular types of venison in South Africa. Tie bag so the leg is coated all over and leave in the fridge for 24-48 hours. Bake for 10 minutes longer if still cold when it goes into the oven. South African venison is generally meat from impala, kudu, eland, gemsbok, springbok, blesbok and wildhog. 250ml lemon juice. Ingredients. You need to be at least 18 to visit our website. Toss the onions, carrot, garlic and cloves and Green Onion Seasoning with ± 2 T of olive oil and pile up and around to make a ‘platform’ for the meat. Lay the venison, best side up, on the platform. Place on top of the meat, covering the whole surface crimping the sides into the filling, cut a hole into the middle of the pastry to allow steam to escape. Place into a pie dish. 5 Add all the spices and stir well. Add the rest of the ingredients to the saucepan and bring to the boil. Be sure to not let it stick or burn. 1 leg of Springbok 500ml brown vinegar A frozen pie must be left to defrost, covered with clingfilm, to prevent moisture on the pastry. How to braai Springbok, Kudu and Gemsbok. Make small incisions in the meat and stuff the garlic and rosemary into these holes. Springbok Pot Pie. When the pot is hot, add the meat in two batches (to prevent the pot from overloading and poaching happening rather than searing), sear the meat very quickly, just get colour. Bake the pie for 20 minutes at 180°C until golden brown on top. 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