Ramen soup with pork

MARINADE

180 ml (¾ c) fresh

lemon juice zest of 1 lemon

20 ml (4 t) balsamic

vinegar

60 ml (¼ c) olive

oil

2 garlic cloves,

crushed

5 whole cloves

3 ml (generous ½ t)

white pepper

10 ml (2 t) toasted coriander seeds, finely ground MEAT

1,5 kg venison, such as springbok, sawn into chunks 500 g lamb shank or

stewing meat

250 g bacon, diced 2 medium onions,

chopped

2 garlic cloves,

crushed

375 ml (1½ c) water salt

250 ml (1 c) red wine 15 ml (1 T) cake flour 30 ml (2 T) quince jelly or smooth apricot jam

15 ml (1 T) plain full-cream yoghurt (optional) cooked pearl wheat and fresh gooseberries to serve

1 Marinade Mix the ingredients.

2 Meat Pour the marinade over the venison and lamb and marinate overnight.

3 Fry the bacon, onions and garlic in the pot over hot coals until the onions are soft.

Add the marinated meat with the marinade and water. Season with salt. Cover and cook over moderate coals for 3-4 hours or until the meat falls from the bones.

4 Allow to cool slightly. Remove all the bones and use two forks to shred the meat. 5 Make a paste with the red wine, flour and jelly or jam and stir through the meat. Return to the pot and heat until the flour is cooked. Stir in the yoghurt (if using) and serve the dish with the pearl wheat and gooseberries.

SERVES 6-8 Preparation

20 min Marinating Overnight Cooking

3-4 hours (meat)

5 min (sauce)