INGREDIENTS Olive oil Wildebeest (alternatively beef, lamb or venison) Red Wine Onion Celery Garlic Chili Tomatoes Water or beef broth Rosemary Bay Leaf Potatoes Carrots Peas Salt and pepper EQUIPMENT Potjie pot/ Dutch oven Wooden spoon Plate METHOD Rinse meat and pat dry and season with salt and pepper. Heat oil in pot and sear […]
Ingredients 4 venison loin steaks or venison haunch steaks 150ml red wine 2tbsp French wholegrain mustard 1tbsp soft brown sugar 2tbsp tomato purée 1tsp chilli powder (or to taste) 1 small onion, sliced 2 cloves garlic, crushed Salt & freshly ground black pepper Instructions If the steaks are thickly cut, put each steak between two sheets of cling
0.5kg – 1kg of venison loin 1 tablespoon olive oil 2 tablespoons butter 1 shallot, minced 1 shot of single malt Scotch whisky 1 teaspoon of coarse ground mustard ½ cup beef/game stock ¼ cup heavy cream Salt and pepper, to taste Take venison out of the refrigerator at least an hour prior to cooking.
Here’s a quick video for an easy recipe for a delicious and satisfying KUDU stew using just a few simple ingredients!
