We're African. We Eat African Meat.
Thanks for this recipe goes to: http://camerdish.e-monsite.com/pages/viandes/porc-epic-a-la-sauce-tomate.html Ingredients 1 porcupine (fresh) 6 large tomatoes 1 clove of garlic 2 onions 1 tsp pepper (black and white) Vegetable oil Wild basil, leek, celery Provencal herbs Bouquet garni Chilli (optional) lemon or vinegar Salt seasoning cube Preparation In a casserole dish, put your pieces of porcupine, add …
Thanks for the great recipe: https://taste.co.za/recipes/springbok-and-klipkombers/ It doesn’t get easier than this! Simply take your steak, sear and season! INGREDIENTS 720 g springbok (or other venison) loin sea salt, to taste 1 cup cream 10 g dried klipkombers* COOKING INSTRUCTIONS 1. Cut the venison loin into 6 x 120 g portions. Using a smoking hot skillet …
Thanks to Rantelali Desmond Tsoeu, our very own Blockman at Venisons Co for this easy recipe! INGREDIENTS: Lemon juice Olive/ Seed oil Worcester Sauce Spices/seasoning HOW TO: Marinade the ribs for 24 hours (keep meat & marinade in the fridge) and then cook on a low heat in the oven until done. That’s it! Remember …
(Thanks for this delicious recipe goes to www.missallieskitchen.com/venison-steak/) Cooking great venison steak is easy, even for beginners. Our top tip is to let the steak lie in salt water for a few hours, which adds juiciness & flavour. Marinade for a few hours if you have time, or just letting it lie in salt water …
(Thanks to Tandy Sinclair of Lavender & Lime for this delicious spoil of a recipe! See link below.) Here’s a fantastic recipe for cooking a leg of Blesbuck. Many people say Blesbuck tastes a lot like lamb, so it works well with rosemary and thyme 🙂 Ingredients 1 kg venison leg – I used blesbok for the …