75 g butter or margarine
1.5 to 2 kg guineafowl, cut into portions
12 small onions
10 ml salt
2 ml milled pepper
5 ml chopped fresh mixed herbs
250 ml cream or natural yoghurt
15 ml paprika
juice of half lemon
Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices. Add the onions to the saucepan and sauté for approximately 5 minutes or until they are transparent. Add the salt pepper and herbs and braise the
guineafowl, covered, for approximately 1 to 1 1/2 hours or until tender adding a little water or chicken stock if the meat becomes too dry. Stir in the cream or
yoghurt, paprika and lemon juice and serve on boiled brown rice accompanied ny stewed dried peaches or apricots.
Vlakvark (Warthog, Wild Boar, Wild Buck)
I searched high and low on the Internet and couldn't find any reference to a warthog recipe
("vlakvark" or "bosvark" in Afrikaans)
By accident I happened across this one in one of our local newspapers and it promises to be a killer. All that remains is to find me a warthog......here piggy piggy...
As warthog meat is quite dry, you have to find a way to moisten it and this recipe does it just right...
Seared medallion of warthog
with peppered pineapples and Shiraz sauce
800g loin of warthog
crushed black pepper and salt
1 tablespoon Dijon mustard
8 slices of pancetta or other quality bacon
1/2 onion, diced
1 carrot, diced
1 stick of celery, diced
1 leek, white part only, diced
1 teaspoon crushed garlic
2 tablespoons fresh herbs (rosemary and thyme)
1 bay leaf, crushed
2 juniper berries
1/2 cup red wine
4 tablespoons olive oil
1 onion, chopped
1 tablespoon butter
1 tablespoon brown sugar
1 cup game or beef stock
1/2 cup Shiraz
berries, fresh or in liqueur, syrup or jam, to taste
4 slices pineapple, cored
crushed black pepper
oil for frying.
Trim the loin of all gristle or silver lining. In an acid resistant tray add the chopped veggies and all the other marinade ingredients. Put the loin therein and marinade for 24 hours in the fridge, turning from time to time.
Make the Shiraz sauce first.
Brown the onions in the butter in a saucepan, then add sugar till melted. Splash in the stock and wine, lower the heat and reduce till syrupy.
Season the pineapple with pepper and fry in oil.
Remove venison from marinade and wipe excess bits away. Season with salt. pepper and mustard all over. Wrap pancetta or bacon strips around the venison securing with string or toothpicks. Fry gently on a ripple pan till bacon is crisp but the meat still rare at the core. When done, rest for five minutes in the warming drawer to let the red juices to cipher to the dry
of Wild Boar in a sweet and sour sauce
This way of preparing
wild boar is very popular in northern Europe! I should think that warthog
(vlakvark) could be used as a substitute.
the leg for 24 hours using the following ingredients:
Handful of peppercorns
2 onions, sliced
3 sliced chilli peppers
1 bottle of red wine
Add water to marinade to cover leg
Braise the leg at 180 degrees centigrade and
for 40 minutes to the pound. When it is cooked, drain it, place on a long
dish and pour over a few tablespoons of the strained braising juices,
sprinkle with sugar and glaze in the oven
remaining braising juices and add 12 prunes and 24 cherries pickled in
vinegar. At the last moment
add a little chocolate dissolved in water and serve the ham with the
Porcupine Skin (Ystervarkvel)
This is said to be the South African counterpart to the likes of truffles, frogs legs, caviar and Yorkshire pudding. In fact, our forefathers described it as a gastronomical experience! One problem, where to find a porcupine skin??
water to boil in
50 ml fresh lemon juice
salt to taste
To remove quills, singe the porcupine over flames and then pull out the quills carefully. Place porcupine in very hot water and scrape well till spotlessly clean. Carefully cut the skin off the back and lay in brine for about 2 days. Remove and wash well in fresh water. Place in saucepan with a small amount of water to which the lemon juice has been added. Boil till soft. Remove, pat dry and sprinkle with salt to taste. Grill in hot oven or bbq over open flame till brown and crisp.
2g bicarbonate of soda
3g black pepper
2 litre water
ingredients and heat in pot till boiling point. Remove foam and cool
slightly. Strain through muslin cloth and cool.
Impala Sosaties (Kebabs)
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.
Venison Stew with Potato Dumplings
1/4 cup shortening
1/4 cup all-purpose flour
1 1/2 tsp salt
10 1/2 oz can beef broth, undiluted
5 cups water
2 tbsp lemon juice
1 onion, sliced
1 bay leaf
3 lb venison stew meat, cut into 1-1/2" pieces
1/2 cup burgundy (optional)
2 lbs potatoes, peeled
4 slice white bread
1 tsp salt
1 Tbsp onion, grated
1 tsp parsley flakes
2 eggs, well beaten
Melt shortening in a large Dutch oven (or potjie) over low heat, add flour, stirring until mixture is the color of caramel. Add salt, beef broth, water, lemon juice, onion, cloves and bay leaf, boil 5 minutes. Add venison, cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired. Shred potatoes, drain well. Remove crust from bread, and discard, tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour. Drop dumplings into simmering stew. Cover, and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf.
Venison Roast with Cider
4 lbs venison roast
1 TBS olive oil
1 1/4 tsp pepper
1/2 tsp salt
1/4 cup flour
1 tsp ground oregano
1/2 tsp thyme
1 tsp rosemary
1/2 tsp minced garlic
1 cup apple cider
1 TBS lemon juice
1 cup water
Cut slits in the roast and rub with oil. Mix pepper, salt, flour,
oregano, thyme, rosemary and garlic. Add just enough water to make
a paste. Rub paste onto roast, working some into slits. Combine
the water, apple cider and lemon juice; pour into baking dish.
Place roast in baking dish and bake uncovered @325ºF for 1 hour.
Baste with pan juices, cover and cook another 1 1/2 hours (baste
every now and again).
This is great sliced thin and covered with gravy made from the pan
juices thickened with cornstarch.
This contribution from Vishnu
Wharthog Roast with Chilies and Sweet Spices
3 pounds boneless roast warthog from the leg or shoulder
3 large dried strong (habanero or peri peri chillies) I like my indian chillies
2 teaspoons seeded, minced fresh chilies (any available)
1-1/4 cups dry red wine (your choice)
1/2 cup fresh orange juice
1/4 cup red wine vinegar
4 tablespoons chopped garlic
2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
2 large onions, peeled and thinly sliced
1/3 cup golden raisins
Trim all excess fat and sinew from roast.
Remove stems and seeds from dried chilies. Rinse and place in a sauce pan with water to cover. Bring to a boil, then remove from heat and allow to sit for one hour. Drain.
Add drained softened chilies, fresh chili, wine, orange juice, vinegar, garlic, spices and salt to a blender and puree until smooth.
Scatter half the onion and raisins in a roasting pan and place the boar roast on top. Scatter remaining onions and raisins over the roast and then pour the chili puree on the roast.
Cover tightly and bake in a preheated 350ºc oven until piggy piggy is very tender, 3 to 4 hours.
I have made this in a potjie pot and the flavour is unbelievable.
We went on a hunting trip near BRITS in Pretoria with an uncle who shot this
...also from Vishnu
Wharthog Ribs With Pineapple Ginger Glaze
Season the ribs will with kosher salt, black pepper and garam masala ( a South African Indian spice blend of cinnamon, bay leaves, cumin, coriander, cardamom, black pepper, cloves and mace - available in specialty spice shops) . Allow to sit for a few hours or over night.
Place the ribs in a roasting pan and cover with any beer (castle) or ginger ale, cover and place in a 350 degree oven and cook until tender- about 1-1/12 hours. Remove from the cooking liquid, bast well with pineapple glaze and return to the oven uncovered for 10 minutes or so until the glaze bubbles a bit, Baste again and serve.
Pineapple ginger Glaze
20 oz. can pineapple chunks with juice
2 tbs. Minced fresh ginger/1 piece chopped garlic
1 tbs. Dried whole basil
1 tsp. ground allspice
1/2 cup ketchup
1/4 cup red wind vinegar
2 tbs. soy sauce
1/2 tsp. cayenne pepper
1/2 cup water
2tbsps finely chopped dunya
Combine all of the ingredients in a heavy bottom pot, bring to simmer and cook for 10 to 12 minutes until the pineapple chunks are softened and the mixture begins to thicken. Remove from the heat and allow to cool slightly.. Place the mixture in a food processor and blend for 2-3 minutes until smooth. Cool thoroughly. Makes about 2 cups of glaze.
and one more from Vishnu....
Scrumptious Braised Guinea
Fowl ( One difficult Tarentaal to catch)
1 large onion, cut into eighths
5 tablespoons all-purpose flour
1 teaspoon coarse salt, plus more to taste
2 to 3 pounds Guinea Fowl (Tarentaal) as we South Africans call it.
2 tablespoons unsalted butter
1 cup homemade chicken stock or reduced-sodium chicken broth
1/4 cup dry white wine
1 teaspoon chopped fresh thyme or rosemary, or 1/2 teaspoon dried
1/2 pound mushrooms,button, sliced
Chopped fresh parsley
1tbsp finely stamped ginger and garlic
Coriander leaves for garnishing
Heat the olive oil in a large skillet over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes. Transfer the onions to a bowl and set aside.
Stir the flour and salt together in a shallow bowl and dredge the guinea fowl in the mixture.
Melt 1 tablespoon of the butter in the same pan. Add the meat and sauté the pieces until they are lightly browned, then add the ginger and garlic and braise for 2 minutes . Layer the onion over the top and pour in the chicken stock, white wine, and thyme. Cover and simmer until the pieces are tender, 30 to 40 minutes.
Meanwhile, melt the remaining 1 tablespoon of butter in a small skillet and add the mushrooms. Sauté until they begin to soften. Season with a pinch of salt. Add the mushrooms and their cooking juices to the large pan 10 minutes before the guinea fowl pieces are done. Serve garnish with chopped parsley and coriander leaves.
Duiker Liver and Kidney Casserole
liver and kidney of a duiker
1 clove garlic
½ lb. cipolata sausage
1 teaspoon paprika
pinch of mixed herbs
½ glass red wine (if possible, otherwise substitute stock)
1 tablespoon flour
3 tablespoons butter
2 slices bacon
pepper and salt
1 cup cream
Cut meat into small cubes, chop onion and garlic. Heat butter, add meat and
onion and garlic and fry, stirring all the time, until evenly browned.
Sprinkle with paprika, pepper and salt and mixed herbs. Sprinkle with flour,
then add cream and wine and simmer until sauce is smooth and thick.
Vishnu Naidoo's Guinea Fowl
whole guinea fowl
about 2kg, cleaned and cut into nice small pieces.
1/2 cup cooking oil
2 onions cleaned and sliced
1 teaspoon tumeric (borrie)
1 teaspoon fine black pepper
1 teaspoon garamasala
2 tablespoons minced ginger and garlic
3 whole green chillies pounded
2 tablespoons chicken or mutton curry powder
2 bay leaves, cinnamon sticks, elachi, aniseeds, cloves
3 ripe red tomatoes, chopped with the juices
2 cups cleaned peas
salt to taste...
Believe me this recipe will surprise you, it is
Method as follows.
In the potjie pot,
whatever size, pour in the 1/2 cup oil, once hot, add the sliced onions
and let it fry until soft, then add the tumeric, the black
pepper and stir for a minute, then add your curry powder and stir for
another 30 seconds, then add your minced ginger and garlic and the pounded
chilli, stir again for about 30 seconds until mixed properly,
Then add then add two cinnamon
sticks, 1/2 teaspoon grounded elachi powder, 2 or three aniseeds, 3 whole
cloves at the same time and add the guinea pieces immediately and stir
until all the portions have been mixed with the
spices, then add half cup boiling water and before closing the potjie lid,
add the bay leaves, a sprig of curry leaves, the salt and close the lid,
the guinea fowl must be braised for about and hour until braised, then add
in the tomatoes and garamasala and close the lid, be
careful not to put more water, the guinea fowl must be braised dry.
Be careful not to burn
the meat, once cooked as this is tough meat, add the peas, then the finely
chopped coriander.. Serve with pap, and a greek salad.
Enjoy this meat is tasty and the flavor is out of this world, I guarantee
you this much you will enjoy it ...
500 g flaky pastry
1 kg cooked venison, cubed
200 g rindless streaky bacon, chopped
15 ml chutney
125 g dried apricots, chopped
30 ml red wine
5 ml chopped fresh thyme
1 clove garlic, crushed
Halve the pastry. Roll out one half and use to line a pie dish. Combine
all the ingredients for the filling and spoon into the pie dish. Cover
with the rolled out reserved pastry and crimp the edges together. Cut
slits in the top to allow the steam to escape during baking. Bake at 180ºC
for 30 minutes or until the pastry is crisp and golden.
Turtle & ham
2 lb Turtle meat
1 ea Ham, small piece
1 x Onion, chopped
1 x Garlic
1 x Thyme
1 x Salt & pepper to taste
2 tb Flour
1 ea Lemon, piece
1 x Cloves
1 x Bay leaf
1 x Parsley
Cut ham into bits; mash herbs and seasonings with it, and put them aside.
Boil turtle 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
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.
of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also
for: Substitute Alligator meat for turtle.