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STUFFED VENISSON FILLET - (on kettle braai)

Blesbuck fillet………………………1.5 kg (3 lbs)
Salt & black pepper
Melted butter………………………30 ml (2 tbsp.)
Stuffing
Canned smoked oysters…………100 g (31/2 oz)
Fresh breadcrumbs……………….60 g (2 oz)
Chopped parsley………………….45 ml (3 tbsp.)
Dried thyme…………………………2.5 ML (1/2 tsp.)
Salt & black pepper
Butter………………………………..30 ml (2 tbsp.)
Chopped onion……………………..1 small
Dry sherry……………………………30 ml (2 tbsp.)
Sour cream…………………………..45 ml (3 tbsp.)

First prepare the stuffing: Combine oysters, breadcrumbs, parsley, thyme, salt & pepper. Melt the butter & sauté the onion, add to oyster mixture along with the sherry & cream, mixing well.
Make an incision down one side of the fillet &stuff the meat. Using a needle & thread, sew up the opening if the meat has been cut. Tie with
String to keep in shape. Season lightly & brush with butter.
Prepare an indirect fire & fit a foil drip pan between the coal. Place meat in a roasting holder & position it on the grid over the drip pan. Cover the kettle & cook for 25-30 minutes, depending on the degree of rareness required. Stand for a few minutes before carving.

 

KUDU STEAKS WITH SPICY TOMATO SAUCE (SERVES 4)

4 Kudu Steaks………cut 2,5 cm(1in) thick
Salt Marinade
Chopped, onion……………………………..1 large
Tomato sauce……………………………….250 ml (1 cup)
Worcestershire sauce………………………30 ml (2 tbsp.)
HP sauce…………………………………….30 ml (2tbsp)
Black pepper
Brown vinegar……………………………….45 ml (3 tbsp.)
Cayenne pepper…………………………….a pinch

First prepare the marinade: Combine all the ingredients & pour into a shallow pan. Add the steaks & turn to coat. Marinade for at least 3 hrs.
Remove the steak & pat dry with paper towel.
Set stove plate on high & heat a cast iron griddle or frying pan until a blue haze forms. Sprinkle with a little salt. Dry-fry the steaks for 3-4 minutes per side, turning the meat once only. Remove steaks & keep warm. Add marinade to the pan or griddle & cook for 5 minutes, stirring all the time. Should the marinade become too thick, add a little water. Pour over the steaks & serve at once.

 

VENISON KEBABS (serves 8)

Venison fillet or rump…………………………..500 g (18 oz)
Streaky bacon…………………………………..8 rashers(slices)
Button mushrooms……………………………..16
Onion…………………………………………….16 pieces
Venison kidney or liver, cubed
Fresh rosemary sprigs
Marinade:
Chopped onion………………………………….1
Tomato puree……………………………………100 ml (½ cup)
Tomato sauce……………………………………100 ml (1/2 cup)
Honey……………………………………………..30 ml (2 tbsp)
Fruit chutney……………………………………...30 ml (2 tbsp)
Salt & black pepper
Ground ginger…………………………………….1 ml (1/4 tsp)
Worcestershire sauce……………………………15 ml ( tbsp)
Scorched & ground coriander (cilantro)*……..…10 ml (2 tsp)
Vegetable oil………………………………………30 ml (2 tbsp)
Wine vinegar………………………………………60 ml (4 tbsp)
Dry mustard……………………………………….5 ml (1 tsp)
Curry paste………………………………………..5 ml (1 tsp)

Cut the meat into 2cm (3/4 in) cubes fold in a piece of bacon. Thread 8 skewers with meat, mushrooms, onion & either liver or kidney. Lay in a suitable dish.
Combine the marinade ingredients & pour over the meat. Stand for 4 hour, turning from time to time.
Prepare an indirect fire & fit a foil drip pan between the coals. Fit the kebabs onto the shish kebab holder & place over the drip pan. Top with a few sprigs of rosemary. Cover & cook for about 25 minutes. Place remaining marinade in a small cast-iron pot directly over the coals & allow to boil for at least 10 minutes. Serve the kebabs with rice & boiled marinade.
*Spread whole coriander out on a baking sheet & bake in oven at 160C (325F, gas 3) for 8 minutes. Remove & cool, then grind in pestle & mortar.

 

ROAST GUINEA FOUL (In kettle Braai)

Guinea fowl…………………….2
Onion, halved…………………...1
Apple, halved……………………1
Sprigs, fresh herbs
Gin………………………………..30 ml (2 tbsp.)
Vegetable oil…………………….30 ml (2 tbsp.)
Salt & black pepper
Beacon……………………………6 rashers (slices)

Place a ½ onion & ½ apple in each cavity. Add herbs & gin to this. Brush the birds with oil, season lightly & cover breasts with bacon.
Prepare an indirect fire & fit a foil drip pan between coals. Place the birds over drip pan, cover kettle for 1 hr. remove bacon & discard if too dry. Carve guinea fowl as chicken & serve hot or cold.

 

STUFFED VENISON SHOULDER (Serves 6-8)

Impala shoulder (bone removed)………………………..1
Olive oil
Fresh ground coarse salt & black pepper
Lemon juice…………………………………………………45 ml (3 tbsp)
Grated lemon rind…………………………………………..5 ml (1 tsp)
Chopped fresh rosemary
Stuffing:
Vegetable oil…………………………………………………45 ml (3 tbsp)
Chopped onion………………………………………………1
Crushed garlic………………………………………………..2 cloves
Blanched & chopped spinach……………………………….300g (1 ¾ cups)
Pork sausage meat……………………………………………250 g (1 cup)
Brandy…………………………………………………………..45 ml (3 tbsp)

Preheat oven at 180c
Lay meat flat & brush both sides with olive oil. Sprinkle with salt, pepper, lemon juice, rind & rosemary. Lay meat skin side down.
Stuffing:
Heat the oil & sauté the onion & garlic for a few minutes. Add remaining ingredients & mix well. Lay the stuffing on the meat & roll up. Sew with thick crochet cotton, and then place meat in a roast holder with a little water.
Roast for 1 ½ -2 hrs cover. Pour off water & brown under the grill.

 

SIMPLY AWESOME VENISON (serves 3-4)

Venison filet …………………………500 g (1.5 lb)
Buttermilk……………………………500 ml (2 cups)
Salt & black pepper
Vegetable oil…………………………45ml (3tbsp)
Wheat flour…………………………..30 ml (2 tbsp)
Gravy powder………………………..15ml (1 tbsp)
Cold water

Cut filet into thin medallions & sprinkle with salt & black pepper. Place in a large cast iron pan & pour buttermilk over meat (make sure to cover completely). Simmer until meat is tender.
Pour off liquid & as many curds as possible. Reserve the liquid for gravy. Add oil to meat to the same meat pan. Brown until the residue of the meat form’s a browned layer covering the bottom of the pan. Slowly pour in the reserved liquid. Using your spatula to lift the browning from the bottom of the pan into the liquid.
Mix gravy powder, flour & a little cold water. Pour into pan stirring continuously.

 

BUSHVELT OYSTERS (Braai / barbecue)

Trimmed venison liver…………………………………..1
Lamb sewed……………………………………………….+- 500 g (18 oz)
Salt or barbecue salt
Toothpicks

Cut liver into 1/2 in slithers. Cut sewed into strips 3 in wide & wrap each liver slither. Secure the sewed using the toothpicks.
Sprinkle with a little salt. Prepare on Braai /barbecue until liver is cooked through.

 

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