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

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.

ETERNAL TRUTHS

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!

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.

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

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,
Peter

The Recipes
See Links for Metric Converter

Venison Logs - Deer Logs

Ingredients:
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

Instructions:
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

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

Instructions:
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

Ingredients:
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)

Instructions:
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

Ingredients:
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


Instructions:
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
Salt
Pepper
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
Salt
Pepper

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
Cloves
Garlic
Bay leaf
Thyme
Parsley
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

Ingredients:
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


Instructions:
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

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

Instructions:
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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