Bra Jaco Kirsten gave me the most amazing venison brought. A Springbok sheet, a huge leg and two huge fillets. "Kalahari Springbok" the art institute of atlanta says Jaco, they are much bigger than the rest of their cousins across South Africa.
Last weekend, me and the wife and my mother a fillet meal. This coming Friday the art institute of atlanta is the turn of the thigh. Western Cape team isn? T shy venison (except of course in the form of biltong.) Recipes are scanty and bitter but eendeminsioneel. Most venison recipes involve a lengthy process of days to marinate and stuffed with fat. Personally, I think it's a little overkill. By the time the process is finished, you can barely taste the venison. This morning I rummaged among my mom's recipes and chips come in this handwritten recipe. the art institute of atlanta The title reads "Aunt Tini Vorster's venison recipe". Apparently Mom the recipe years ago, somewhere off. And yes, this is the recipe from the inimitable Aunt Tini, wife of the late John Balthazar (BJ) Vorster, one of our former presidents. I pop the ingredients so and realize this is the here knows a try was. Here it is, credit must go to Aunt Tini.
What makes this recipe so appealing the art institute of atlanta is that it is not required that the bum for days something should marinate it. You also do not have those disgusting pieces of bacon needed. The story works so ... and that's the art institute of atlanta for a thigh so one to one, 5 kg ... I will have to adjust a little because my shoulder is at least 2.3 kg.
Take a large piece of foil and place it into a oondbakpan. Place the leg in the middle of the film .. The idea is to foil around the leg to fold in such a way that it has a spout to top form - you can wrap tightly, so there's still room for air between the foil and meat. If your film is too small, weld two pieces together. Make sure, but the story is tightly sealed. It's very important.
Topping to pack you a few wisps streaky bacon.
By the time you have to spout almost be formed. Pour a cup (or more if it seems few) good red wine (remember ... if wine is bad to drink is certainly the art institute of atlanta too bad for cooking) at the top of the spout in with a few bay leaves, two or three whole cloves and some black peppercorns.
Bake the tinfoil the art institute of atlanta now (which lies within the baking dish) in the oven at 150 degrees until the leg is ready. the art institute of atlanta The recipe says you have to have the leg cut. If this is your thing, then do so. I on the other hand it goes long and slow that the meat falls off the bone. (Leftover makes a hell of a Venison pie ...)
Serve on rice with vegetables and maybe a fruit stew of your choice. Apples and peas with basmati rice would be my choice. Drink a lot of wine but do your guests fighting. Nobody likes a wise-ass the art institute of atlanta ..
1 And if a bomus ... oorskied the thigh in the Venison pie convert .. wildsbout14 looks like the little guy when he all of its pan juices and sauces could get over ... my tip ... you can replace tinfoil also your buttocks in a romertopf ... or any other tight fitting casserole, highly important, however ... .. ..staaaaaaaaaadig the art institute of atlanta wildsboud175 and looks like the guy with the first peep battle ... then just as quickly opened back in the oven just to the bacon little color to .... wildsboud8 fold the foil now that he has a spout maak..genoeg space that he left you the wine bygegooi nice tight ... I could hold, the wine first before I bygooi horse in the oven 140 degrees for gooi..teen so 4 hours ... I usually make the oven as 200 degrees, then put the bum in and turn the heat down to 140 ... wildsboud7 a few whole peppercorns, whole cloves and bay leaves fresh from the garden wildsboud6 Streaky bacon on top of the Mrs Balls ... and raisins. wildsboud5 and then came Mrs Balls to turn to raisins on top. wildsboud4 then it's time for the rub ... wildsboud3 After all pilot operations and dimples and kakkas cut off ... wipe the bum clean with lemon .. Hiers wildsboud1 the things you need ... from afar, with a piece of foil baking and also as bonus to
:-) Huge pleasure Murph.
Fun, just make sure the bone in the thigh away from the foil. it happened to me that the leg a hole in the foil poked the boed expand during cooking. As it happens he is extremely dry out and licked all the juice out the foil. Not the ideal. the art institute of atlanta
Powerful brother Murph it sounds like all the stuff in Aunt Tini's recipe properly with each other can marry. I have a fresh gazelle leg and will let you know if he was here in Zululand soo pretty well off. Regards Kobus
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