RECIPES

Venison is such a versatile meat and can be used as a substitute for beef in many recipes...

 

There is no great mystery to cooking game, though it's considered by many to be an ingredient reserved for the keen cook. The only real challenge presented with game is keeping it moist, though this can be prevented through several techniques such as basting, covering while slow-cooking etc.

One must always keep in mind that game meat is considerably leaner than beef or lamb. Game meat doesn’t have quite as much fatty tissue as other red meat, game animals are wild and grow up in their natural habitat, no feeding regime as for cattle, sheep. chickens or pigs. Game animals roam freely, exercising and eating a natural plant-based diet. The result is healthy, lean meat.

Venison can be cooked in casseroles or pies, grilled, barbecued or minced for burgers or sausages - though the challenge of keeping the meat moist really comes when cooking a loin, fillet or steak.

As game meat is very low in fat, it does not have the fat one would find in and on other red meats and therefore has a very short cooking time. Overcooking game meat (mainly loins, filets, steaks and roasts) will lead to a stringy, tough, dry piece of meat and will be unpleasant experience to eat. 

The most important tip to give anyone cooking game meat is to make sure that you cook the meat medium-rare – no more. The meat should still be slightly pink and juicy. 

This of course does not apply to any of the slow cooked dishes where stocks and sauces are involved. Game is leaner than many types of meat and lends itself brilliantly to slow cooking and seasonal flavours.

If you are really concerned that you might overcook the meat brining may be a consideration albeit a little extra effort. Brining involves soaking meat in a salt solution to improve its moisture content. Covering game meat in a brine does not destroy the protein bonds, instead through osmosis; water is transported to the cells where it’s trapped. The result is a plump, juicy steak that won’t dry out during cooking. To create a simple brine, add two tablespoons of salt to four cups of water and cover the meat for a few hours.

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Game/Venison

Steak

Season the meat with salt and a little freshly ground pepper. 

Sear in oil a very hot pan so that it creates a crust...

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Garlic & Mushroom game steak

Preheat the oven to 180°C.

Pat the steaks dry and season with salt and pepper. Panfry in heated oil and...

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Eland steak with apples

Peel and slice the apples. Sprinkle the slices of apple with brown sugar, then place them in a pan. Gently soften...

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Loin

Medallions

Make sure that you have either a very hot pan or if on open fire very hot coals. Remove as much marinade as possible from...

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Game

Shanks

Preheat your oven to 180̊C. Season the shanks, place them in a deep roasting tray and roast in the oven for 30-40...

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Game

Stew

If there is an art to making a good game stew, it begins with the ingredients. However even this traditional South...

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Wildebeest

Stew

Dust a chopping board with 2 tablespoons of flour and a good pinch of salt and pepper, and toss your chunks of meat through this mixture until...

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Pepper Crusted Eland Loin with Garlic Sauce 

Add the garlic to the oven - roast your whole garlic by encasing it in foil and ...

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Game Roast -

Leg Bone In 

Place bacon, 2 tablespoons of the vinegar, 1 teaspoon salt and one teaspoon sugar in a small container and marinate...

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Game

Curry

First soften the finely chopped onion and garlic in some oil

Add the curry, sugar, salt and pepper, Add the stock...

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Game / Venison

Loin

It is a beautifully simple dish which is always cooked rare and is delicious served with stir-fried vegetables and...

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