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Newsletter #96 - March 24 , 2005

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Greetings everyone! And a special welcome to all the new subscribers!

South Africa is blessed with all kinds of game (the wildlife type). On our recent trip to the bushveld we drove past miles and miles of game fencing. It would therefore be fair to say that venison dishes are also very popular, specially at the Game lodges and in our National Parks.

I subscribe to a few of Sailor's Newsletters, specifically one with wildgame recipes and I am featuring some in the recipe section below. I realise that they are intended for use in America but they can be adapted to South African conditions. Click here to subscribe to sailor's Newsletters.

I am always looking for interesting stuff to put in my Newsletter. the other day I received an email from Mary Tyler, Technical Editor of World Flags. It's A flag guide illustrating everything there is to know about the flags of the world including what a flag is, which flags are the most popular, as well as the significance of all the different flags of the world.  Scroll down to the Featured Site and go take a look. Here is an extract from the site:

The historical origin of flags dates back to around 1000 BC, when the Egyptians used primitive versions of flags - some were even made out of wood or metal. Flags were originally used for the purpose of identification or to signal to others. Although flags are still used for many of those reasons today, flags have also come to be used for much more.

Flags have also been important symbols on land as well as on sea. Ships started using flags at sea to signal to each other and to harbors, often to let them know they had an infectious or diseased crew aboard. Flags are still used today to let sailors know what weather conditions await at sea. The military also made use of flags to rally its troops. In military times, capturing an enemy's flag was considered an honorable seizure.

Although the most popular use of flags today is to identify the world's countries, the use of national flags didn't become commonplace until the 18th century. National flags are now used to identify each country and their symbolism.


1. Once over the hill, you pick up speed.
2. I love cooking with wine. Sometimes I even put it in the food
3. If it weren't for STRESS I'd have no energy at all.
4. Whatever hits the fan will not be evenly distributed.
5. Everyone has a photographic memory. Some just don't have film.
6. Dogs have owners. Cats have staff.
7. If the shoe fits......buy it in every colour.
8. If you're too open minded, your brains will fall out.
9. Going to church doesn't make you a Christian any more than standing in a garage makes you a car.
10. If you look like your passport picture, you probably need the trip.
11. Bills travel through the mail at twice the speed of checks.
12. Some days are a total waste of makeup.
13. Men are from Earth. Women are from Earth. Deal with it.
14. A balanced diet is a Bar One in each hand.
15. Middle age is when broadness of the mind and narrowness of the waist change places.
16. Opportunities always look bigger going than coming.
17. Junk is something you've kept for years and throw away three weeks before you need it.
18. Experience is a wonderful thing. It enables you to recognize a mistake when you make it again.
19. By the time you can make ends meet, they move the ends.
10. Learn from the mistakes of others. You can't live long enough to make them all yourself

You now have the chance to join over One Million WEEKLY winners of Europe's RICHEST Lottery, THE UK LOTTERY. All you need to do is go to https://www.playuklottery.com and click on the PLAY! button and follow the on-screen instructions. Simply REGISTER as a new player and then purchase your UK Lottery tickets for your chance to be a Pound Sterling MILLIONAIRE - WIN your DREAMS!


Search my website, type in any key word and if that word is on my site you will see it in the results, search for recipes, ingredients, place names etc




For affordability, flexibility and reliability, a Barclaycard credit card is the only selection for the smart financial services client.
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Reduce your monthly short term insurance premium, click here for a free online quotation! And while you are busy, click here and apply online for your Barclaycard or Manchester United card!

The Herb Section -  Elder

The elder tree is the source of elderberries. A very useful plant with almost every part of it being used for either medicinal or culinary purposes. In ancient times it was thought the elder tree had magical properties, and kept witches at bay.
The elder is a large shrub with small umbrels of creamy white flowers. It grows to a height of 3.6m and the flowers are picked all summer, but some must be left for berries, which attract birds in abundance.
The elder makes a lovely hedge, but can also be clipped into an ornamental bush. It benefits from regular pruning.

An infusion of elder leaves, wiped over the arms and legs, is a good insect repellent.
Elder leaves added to compost, have superb nutritional value.

An infusion of leaves is good for the skin, especially sallow and older skins. It is said to smooth wrinkles and fade freckles.

An infusion of leaves can be used to treat colds.
Leaves added to ointments are good for burns.
Heat 1 part fresh leaves to 2 parts petroleum jelly, strain before use for bruises, chilblains and sprains.
Elderflower tea, made with a 1/4 cup flowers in a cup of water, is very good for a hangover.
An infusion of 750ml leaves to 1 lt water, boiled for 20 minutes, then strained, may be applied to cool nappy rash and eczema. If equal quantities of geranium leaves, and 2-3 cloves of garlic are added to the same brew, it makes a potent remedy for bites, itches, rashes and ringworm when applied frequently.

Elderberries are rich in vitamin C and make delicious jam, syrup, fruit juice and wine.
Elder flowers can be added to pancakes, cakes, cream and custards.
The whole flower can be dipped in batter and fried as a fritter, served with cream, sugar and cinnamon.
Elder buds can be added to pickles and fruit salads.

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country.
If you collect fridge magnets, I will gladly swop with you!
 Please email me and we can make arrangements. Thanx a lot!

Take personal control of your short-term insurance and experience the power of improved financial well-being and independence! Dealing directly is not only going to save you hundreds of Rands in unnecessary intermediary fees, but will also put a lot back into your pocket! Click Here

My website is interactive, there are a few pages you can contribute to:
Cocktails - I am now also collecting typically South African Cocktails, if you have any to contribute, please email me.

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Some interesting stuff here Write a caption - new pic added
Discussion Forum - Add to a current discussion or start a new thread.


Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going


Free Message Forum from Bravenet Free Message Forums from Bravenet

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


~Featured Site~


Information about everything there is to know about the flags of the world

You now have the chance to join over One Million WEEKLY winners of Europe's RICHEST Lottery, THE UK LOTTERY. All you need to do is go to http://www.playuklottery.com and click on the PLAY! button and follow the on-screen instructions. Simply REGISTER as a new player and then purchase your UK Lottery tickets for your chance to be a Pound Sterling MILLIONAIRE

as a reseller you can earn commission on your ticket sales
There are more popular lotteries in Europe and the States, click here


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,
Take care,

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!


Click here for Properties

Your Property is our Responsibility
Letting Tenant Screening Rent Collection
Accounting Inspection Electronically Advanced
In-house Legal Resources
Contact us for your PROP RENT needs
Estelle (012)993-0034(w) 991-4111(h)
Cell 072 785 3935
16C Garsfontein Park Jacqueline Drive Garsfontein
e-mail address proprent@wpprok.co.za


The Recipes
See Links for Metric Converter


Venison Logs - Deer Logs

4 ea Venison steaks
1 c Ricotta cheese
1 c Mozzarella cheese
1/4 c Cream cheese
1-1/2 ts Garlic
1 ts Italian seasoning
1/2 ts Basil
1 c Onion, diced
1 ts Lemon juice

Combine all ingredients except steaks. Spread mixture on steaks and roll up like a log. Insert toothpick to hold together. Place in covered greased pan. Bake at 300 degrees F for 45 minutes. Serve.

Venison Chops and Rice

6 Chops
6 tb Uncooked rice
6 Slices onion
6 Slices tomato
1 cn Chicken broth

Brown chops on both sides. Grease casserole dish well. Put 1 tb rice for each chop in bottom of dish. Place chops on rice. Put slice of onion, tomato & pepper on each chop. Cover with chicken broth. Bake 1 hr. at 350 degrees F

Venison Chili

4 lb Boneless, cubed venison
3 tb Bacon grease

2 Onions chopped
2 Jalapenos seeded & chopped
1/2 c Chopped green Bell pepper

1 1/2 Cans of beer [not Lite]
1 oz Jack Daniels whiskey

1/2 ts Cayenne pepper
3 tb Soy sauce
5 tb Fresh ground cumin
1/2 ts Salt
2 tb Masa harina (corn flour or corn meal)

8 oz Can tomato sauce
2 c Stewed tomatoes

6 Jalapenos fresh & whole (for Garnish)

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, & the onions/peppers to the pot. Allow to boil for 5-7 minutes.

Reduce the heat to medium then add the tomatoes & tomato sauce. Stir occasionally while continuing to cook for 30 minutes. Reduce heat to simmer and cook for 1 hour.

Roasted Dove Vidalia

20 ea Dove breasts, flour seasoned
- with salt and pepper
1 ea Stick butter
1 md Vidalia onion, chopped
1 ea Rib celery, chopped
1 tb Parsley
x Dash paprika
1/4 ts Thyme
2 tb Worcestershire
1/2 c Red wine
2 ea Beef bouillon cubes
1 ea Chicken bouillon cube
1/2 c Water
1/2 lb Mushrooms, sliced

Dredge birds in seasoned flour. Brown in butter in heavy skillet. Place in a large roaster with onion, celery, parsley, seasonings and bouillon which has been dissolved in water. Cover and bake at 350 degrees F for 2 hours, adding mushrooms last 30-45 minutes. Serve with wild rice.

Fruited Pheasant

3 pheasants
1/2 lemon
5 in tbsp. butter
1 cup white raisins
Juice of 3 oranges
1 tsp. grated lemon rind
1 cup chicken stock
1/3 cup muscatel wine
Rub birds inside and our with lemon and season well with salt and pepper. Put breast up in baking dish and spread with butter. Add remaining ingredients to the dish. Bake uncovered 45 minutes at 350 degrees F.

Creamed Grouse

1 - 2 grouse, skinned and boned
1 onion, chopped
1 cup celery, chopped
2 cups water
1/2 cup margarine
1/2 cup flour
2 cups milk
3 - 4 chicken bouillon cubes
1 1/2 tbsp. Schilling Salad Supreme

Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.

Alligator and Ham Soup

2 lb Alligator meat
2 tb Flour
1 Ham, small piece
1 Lemon, piece
Onion, chopped
Bay leaf
Salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil aligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.

Duck Basting Sauce

A very good basting sauce, which adds to the flavor of duck:
1 cup fruit jelly (apple, grape, currant, etc.)
3 tbsp. prepared mustard
1 cup port or sherry
Salt and pepper to taste

Combine ingredients and bring to a boil. Baste ducks with it and with the drippings 

Venison Steaks with Scotch Sour Sauce

2 tb Butter,divided use
1/4 c Finely chopped shallots
5 Cranberries,crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Venison steaks
OR 4 small beef Porterhouse Steaks

Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.

Barbecue Venison Chops

20 ea Venison chops
6 oz Beer
1 lg Onion, chopped
4 ea Pats of butter
2 oz Garlic salt

Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.




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