South African pot-roasted venison

Authentic South African game recipe for pot-roasted venison
Many early South African settlers and visitors to the Cape Colony have written books describing their experiences, including the food consider, Collectible Scientific Instruments they cooked or ate. So it isn't surprising to find a number of South African game recipes that mention a variety of different wild animals. , RC 2-3 Channel Radio For instance South African game recipes mentioned in an 1890 book written by Miss Allie Hewitt include ways to cook porcupine, bontebok and steenbuck, and even tortoises. The recipe that follows is suitable for any type of venison.

Ingredients
1 large leg of venison
strips of speck (fatty bacon)
750 ml (1 bottle) red wine
500 ml red wine vinegar
4 bay leaves
12 black peppercorns
8 cloves
2 onions, sliced
Flour

Method
Lard the meat with the speck and then place look at, RC Fuels in a glass why not visit, Bread or earthenware dish. Mix all the remaining ingredients together to make a marinade and pour over the meat. Cover and leave to marinate in a cool place, why not visit, Ultrafly out of the refrigerator, for three days. Carefully turn the meat a couple of times a day.

You will need a heavy-bottomed saucepan (preferably cast iron) to pot look at, Bread roast the meat in the authentic old Cape manner. Strain the marinade off the joint and place , RC Thermal Gliders the meat in the saucepan. Thicken the marinade with a little flour and add about a cupful to the meat in the saucepan. Cover the pan and allow the meat to simmer very gently. Keep adding marinade as it cooks.

After 30 minutes, test with a skewer to see if the meat is tender. If not, allow it to continue cooking slowly. Test the venison again every 10 minutes or so until it is done.

Serve the venison with stewed sweet potato. To make this, simply peel 1 kg of sweet potato and cut into thick slices. Place consider, RC Tank with Camera in a pan and add a little water also see, DIY Repair to just cover. Then add four tablespoons brown sugar, two tablespoons butter, one strip of dried naartjie peel (substitute with orange peel if you can't find naartijies) and a teaspoon of salt. Stew until soft. Add a tablespoon of sherry to the potato before serving with your pot-roasted venison cooked according to this authentic South African game recipe.


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