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??  

porcupine
brine
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.

Brine
500g salt
125g sugar
2g bicarbonate of soda
5g saltpetre
3g black pepper
2 litre water

Mix all ingredients and heat in pot till boiling point. Remove foam and cool slightly. Strain through muslin cloth and cool. 

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
2 cloves
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
all-purpose flour

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
cornstarch

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 "Spider" Naidoo
Wharthog Roast with Chilies and Sweet Spices
Serves 6

Ingredients:
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 

Directions:
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 wharthog.

...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.

Ingredients: 
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
Directions:
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)

Ingredients:
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

Directions:
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
1 onion
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 recipe

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
coriander chopped
curry leaves
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 a winner

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 ...

Venison Pie

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 soup

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 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. Types
of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also
for: Substitute Alligator meat for turtle.