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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #72  - Mar  19 ,2004

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  Hi everyone!

Hope you are all keeping well!

Because of the availability of game in South Africa, I often get asked for venison recipes, so that will be the theme for this Newsletter. Venison is meat from antelope or deer. More specifically, springbok, blesbok, implala, kudu, wild boar and eland.
Venison is different things to different people. For tourists it is one of the items to tick  off on their lists along with Table Mountain and the Big Five, while for local cooks it's a low-fat change from lamb and beef. For instance I have taken to bbq'ing ostrich wors instead of boerewors! With a bit of imagination it tastes nearly the same, lol....

For those of you who requested recipes in Afrikaans, I am now building up my Afrikaans collection. Having both English and Afrikaans recipe pages  saves me from having to translate every time. Go take a look here for the Afrikaans recipe pages!

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will mail you a South African one for every one I receive from another country. Please email me and we can make arrangements. Thanx a lot!

My website is interactive, there are a few pages you can contribute to:

Elephant Stew - add your suggestion
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Thinking of visiting South Africa? Or living in SA and looking for accommodation info?

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Looking for a specific South African recipe? Email me and I will do my best to find it for you!

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S A Food in other countries

Are you living overseas and missing your fav SA goodies? Go check out this page, I am building up quite a collection of links to businesses selling SA Food and Goods in other countries. If you know of a shop I can add, please send me the details.

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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now


The Recipes
See Links for Metric Converter

  For more Venison recipes visit my Venison page.

Impala sosaties

2 kg leg of impala, boned
32 dried apricots, soaked
2 onions, blanched and cut into chunks
15 ml mustard powder
125 ml tomato sauce
15 ml soy sauce
30 ml peach chutney
6 cloves garlic, chopped
salt and milled black pepper

Carefully cube impala flesh. Thread onto kebab skewers or sticks, alternately with apricots (4 to a skewer) and onion chunks. MARINADE: Mix ingredients until smooth and marinate sosaties for at least 1 day. Remove from marinade and charcoal grill for approximately 6 minutes, turning constantly.

Kudu casserole

1.50 kg kudu or any venison, or beef
125 g butter or margarine
30 ml brandy
250 g whole button mushrooms
200 g baby onions
500 ml dry red wine
250 ml port
250 ml water
125 ml tomato purée
2 bay leaves
30 ml cornflour

Cut meat into large cubes.
Heat half the butter in a large pan and brown meat well.
Add brandy and flame.
Remove the meat and set aside.
Add remaining butter and brown mushrooms and baby onions.
Remove and set aside.
Return meat to the pan and add wine, port, water, tomato purée and bay leaves.
Simmer, covered, for 1 hour, or until meat is tender.
Add mushrooms and onions and simmer, uncovered, for a further 30 minutes.
Mix cornflour with a little water to form a paste and stir into the stew to thicken the gravy.
Serve with mashed potatoes or rice.

Venison stew

1 kg venison shank, cut into pieces
salt and freshly ground black pepper
2 onions, coarsely chopped
3 cloves garlic, crushed
1 oxtail, cut into pieces
250 ml beef stock, slightly heated
125 ml red wine
pinch ground cloves
65 ml fruit chutney
7 ml mixed dried herbs
250 ml tomato purée
500 g baby onions
250 g fresh button mushrooms
250 g baby carrots

Season the venison with salt and black pepper and brown in heated oil. Remove from the pan and set aside. Fry the onions and garlic in the pan fat until soft and fragrant. Also remove from the pan and set aside. Brown the oxtail pieces, reduce the heat and add the beef stock and simmer until the meat is nearly tender. Add the venison, red wine and remaining ingredients, except the tomato purée and vegetables. Cover and simmer until the venison is nearly tender. Add the tomato purée and vegetables and simmer, uncovered, until the sauce thickens and the vegetables are just done. Serve with pearl wheat. Serves 8-10.

Venison shin

a little oil to brown the meat
2 kg venison shin, thinly sliced
3 onions, chopped
4 tomatoes, chopped
salt and pepper
500 ml water

1. Brown meat in the oil. 2. Add onions and tomato. Sauté for a few minutes. Add water. Simmer for 1 1/2 hours, stirring occasionally. 3. Season. Reduce sauce by boiling uncovered.

Venison potjie with dried fruit

25 ml oil
1 kg venison, such as springbok, cubed
1 large onion, chopped
4 cloves garlic, crushed
5 ml whole cloves
5 ml mustard powder
5 ml dried (or 10 ml fresh parsley)
5 ml braai spice
salt and milled black pepper
340 ml beer
500 ml Coca-Cola
75 ml Worcestershire sauce
1 can pineapple pieces in juice
250 g mixed dried fruit
125 ml chutney
50 ml natural yoghurt

Heat the oil and brown the meat in batches. Don't do too much at once as the meat will draw water. Remove the meat from the pot. Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices. Stir-fry for another minute. Add the meat, beer, Coca-Cola and Worcestershire sauce and stir. Cover and simmer over a low heat for about two hours or until tender. Add the remaining ingredients and cook or another hour. Stir in the yoghurt shortly before serving. Serve with rice or mealie pap and a salad. Serves 4-6.



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