I added garlic and red onions. Pat dry and lay flat on a working surface. Place the chops in a row on a meat board so that the original shape of the cut is retained. Chef Eric shares a recipe for a Springbok Pie that promises to be favourite with your loved ones, especially when served with the 2015 La Motte Syrah! Over the weekend I prepared a free-range springbok shoulder for friends we had over for lunch. Preheat the oven to 160 ºC. Method. Posted by baymeatmarket / 58 / 0. In my previous article, I discussed why health-conscious consumers should be swapping red meat for game meat.Here, I discuss how to actually cook game meat for those who are unsure how to. Saw the shoulder into 1 cm thick chops, (It is easier to saw the meat when frozen.) This dish is best made the day before then reheated to serve. Place venison roast on top of vegetables. Search, save and store your favourite recipes online for easy reference. Start off by dissolving the stock cubes in about two litres of water and set aside. Marinate the shoulder for 2-3 days in buttermilk. 10 flat bottomed pot. The kind boys at Frankie Fenner Meat Merchants in Cape Town deboned it and encouraged me to use a recipe that was on their website. Spread the inside of the meat with prepared mustard such as Dijon and arrange the rashers of bacon on top. Cooking game meat requires different cooking times and methods compared to beef, pork or lamb. Syrah and venison is a wonderful winter combination! Browse our collection of venison recipes to find the perfect one for your cut of meat. Don't be tempted to leave the anchovies out, although they are not traditional, they are the 'secret ingredient'. Soak venison roast the day before in water with 2-3 tsps of vinegar and then in regular water … We used a no. A very rich and luxurious Springbok shoulder with a red wine, juniper berries and chocolate sauce. Springbok Shoulder with Red wine Chocolate Sauce. 1.5 kg shoulder of venison, boned 15 ml French mustard 6 rashers rindless bacon 1 onion, chopped 15 ml butter 15 ml cooking oil 5 ml salt Freshly ground black pepper to taste 125 g dried apricots 125 g stoned prunes . Recipe by Springbok This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series. Mix the remaining ingredients, except 5 ml of the salt, 10 ml of the vinegar and the bacon. Place vegetable in bottom of crock pot. Raymond Blanc is one of our favourite chefs and this recipe is influenced by him. They advised trying a combination of olives, capers and anchovies. The potjie can be done over open coals, on the weber or in the oven. Is retained had over for lunch salt, 10 ml of the meat when frozen. Springbok... A very rich and luxurious Springbok shoulder with a red wine, juniper and... 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