Hearty meals with game

The ro­bust flavour of game lends it­self well to these hearty win­ter win­ners. None avail­able? No wor­ries – we of­fer a range of al­ter­na­tives that taste equally good

YOU (South Africa) - - CONTENTS - RECIPES & STYLING: ESTHER MALAN, GALLIOVA FOOD WRITER OF THE YEAR PIC­TURES: JAC­QUES STANDER

OS­TRICH STEAKS WITH CREAMY MUSH­ROOM SAUCE

SERVES 2 PREPA­RA­TION: 20 MIN COOK­ING: 30-35 MIN REST­ING: 5 MIN 2 x 200g os­trich steaks 15ml (1T) olive oil RUB 10ml (2t) co­rian­der seeds 5ml (1t) in­stant cof­fee 5ml (1t) dried thyme 2,5ml (½t) sea salt flakes SAUCE 15ml (1T) olive oil 4 gar­lic cloves, crushed 250g brown mush­rooms, sliced 15ml (1T) brandy 5ml (1t) green pep­per­corns, crushed 5ml (1t) flour 60ml (¼c) beef stock 125ml (½c) cream hand­ful of fresh pars­ley, chopped salt and freshly ground pep­per TO FIN­ISH

ex­tra chopped fresh pars­ley 1 Pat the steaks dry with pa­per tow­els and rub with the oil. Set aside un­til needed. 2 Rub Heat a dry pan on the stove­top and toast the co­rian­der seeds un­til fra­grant. Grind the seeds in a mor­tar. Add to the rest of the in­gre­di­ents and mix well. Sprin­kle over the steaks and rub in well. 3 Sauce Heat the oil in a large pan and fry the gar­lic un­til fra­grant. Add the mush­rooms and stir­fry un­til done. Add the brandy and pep­per­corns and sprin­kle the flour over. Mix well. 4 Add the beef stock while stir­ring. Turn the heat down and add the cream, con­tin­u­ing to stir un­til the sauce starts re­duc­ing and has thick­ened slightly. Stir in the pars­ley and sea­son with salt and freshly ground pep­per. 5 To fin­ish Heat a non­stick pan un­til smok­ing hot. Seal the steaks in the pan for 30 sec­onds a side or un­til a golden brown crust forms. Turn the heat down and fry the steaks for 2 min­utes a side un­til done to your lik­ing – be care­ful not to over­cook as the meat will be dry. Re­move from the pan and let the steaks rest for 5 min­utes. 6 To serve, slice the steaks if you like, top with the creamy mush­room sauce and gar­nish with the ex­tra pars­ley.

VARI­A­TIONS

Beef sir­loin or fil­let steaks work equally well. And pork steaks are a de­li­cious bud­get op­tion.

SLOW-ROASTED SPRING­BOK SHOUL­DER WITH SWEET CAR­ROTS AND COUS­COUS

SERVES 4-6 PREPA­RA­TION: 20 MIN COOK­ING: 3-4 HOURS SHOUL­DER 1 spring­bok shoul­der salt and freshly ground pep­per 2 onions, quar­tered 4 gar­lic cloves, bruised 2 car­rots, sliced 60ml (¼c) berry jam 500ml (2c) red wine 500ml (2c) chicken stock COUS­COUS 375ml (1½c) cous­cous 100g dried peaches, chopped 30ml (2T) sun­flower seeds, toasted 50g al­monds, roughly chopped 5ml (1t) cumin seeds, toasted hand­ful of fresh co­rian­der, chopped salt and freshly ground pep­per SWEET CAR­ROTS 6 car­rots, peeled and juli­enned 30ml (2T) but­ter 15ml (1T) honey 1 rosemary sprig salt Pre­heat the oven to 160°C. 1 Shoul­der Sea­son the meat all over with salt and pep­per. Ar­range the onions, gar­lic and car­rots in the bot­tom of a roast­ing pan that has a lid. Put the meat on top of the veg­gies and brush the jam over. Pour the wine and stock around the meat and cover the dish with foil. Close the lid tightly and roast for 3-4 hours or un­til the meat starts com­ing off the bone. 2 Cous­cous Pre­pare the cous­cous ac­cord­ing to the packet in­struc­tions. Fluff up with a fork then add the rest of the in­gre­di­ents. Mix well. 3 Car­rots Sir-fry the car­rots with the but­ter, honey and rosemary over medium heat un­til done and syrupy. Sea­son with a pinch of salt. 4 Shred the meat us­ing two forks and serve with the sweet car­rots and cous­cous.

VARI­A­TION

Pork leg is a more af­ford­able op­tion. Use cider or beer in­stead of the wine, and apri­cot in­stead of berry jam. The size of the pork leg might af­fect the cook­ing time.

GAME BOBOTIE

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 45-50 MIN 15ml (1T) oil 1 onion, chopped 4 gar­lic cloves, crushed 5cm fresh ginger, grated 2,5ml (½t) cumin seeds 2,5ml (½t) ground co­rian­der 2,5ml (½t) turmeric 30ml (2T) roasted masala 500g game mince (such as os­trich) 2 sweet pota­toes, peeled and cubed 60ml (¼c) sul­tanas, soaked in 125ml (½c) hot wa­ter salt and freshly ground pep­per EGG CUS­TARD

250ml (1c) milk 2 eggs, whisked 10g fresh co­rian­der, chopped salt and freshly ground pep­per Pre­heat the oven to 190°C and grease an oven­proof dish with non­stick spray. 1 Heat the oil in a pan and fry the onion, gar­lic and ginger un­til fra­grant. Stir in all the spices. Add the mince and stir-fry for about 5 min­utes. 2 Add the sweet potato cubes and stir-fry for an­other 10 min­utes or un­til the sweet potato is soft. Stir in the sul­tanas and sea­son with salt and pep­per. Trans­fer the mince mix­ture to the pre­pared oven­proof dish. Bake for 10 min­utes. 3 Egg cus­tard Whisk the milk, eggs and co­rian­der to­gether and sea­son with salt and freshly ground pep­per. Pour the egg cus­tard evenly over the bobotie as soon as you re­move it from the oven. Re­turn to the oven and bake for an­other 20-25 min­utes or un­til the cus­tard has set.

VARI­A­TIONS

Ex­tra-lean beef mince is a good al­ter­na­tive to the os­trich – or use a com­bi­na­tion of os­trich and beef mince if you like.

VETKOEK WITH PULLED VENI­SON

SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: 50 MIN MEAT 1kg veni­son shanks 1 onion, chopped 2 bay leaves 3 whole cloves 1 litre (4c) beef stock TO FIN­ISH 2-3 chill­ies, chopped (op­tional) 2 gar­lic cloves, crushed 10g fresh pars­ley, chopped 30ml (2T) olive oil 1-2 rounds feta cheese, crum­bled

salt and pep­per TO SERVE 6-8 ready­made vetkoek, halved hor­i­zon­tally but not cut all the way through hand­ful of fresh co­rian­der 1 Meat Put all the in­gre­di­ents in a pres­sure cooker and seal tightly. Cook un­der pres­sure for 50 min­utes or un­til the meat falls off the bones. 2 Cool the meat and re­move the bones, bay leaves and cloves. Re­move most of the cook­ing liq­uid, leav­ing the mix­ture moist but not too wet. Shred the meat with two forks and trans­fer to a mix­ing bowl. 3 To fin­ish Mix in the chill­ies (if us­ing), gar­lic, pars­ley, oil and feta. Sea­son with salt and pep­per. 4 To serve Fill the vetkoek with the meat and fresh co­rian­der and serve.

VARI­A­TIONS

Beef shin or potjiekos meat are great sub­sti­tutes for the veni­son.

VENI­SON LOIN WRAPPED IN BA­CON WITH MUS­TARD MASHED POTA­TOES

SERVES 4 PREPA­RA­TION: 20 MIN COOK­ING: 20 MIN REST­ING: 10 MIN 1 x 800g piece of veni­son loin (spring­bok, kudu or gems­bok) salt and freshly ground pep­per 6 gar­lic cloves, crushed 10ml (2t) dried thyme 200g ba­con rash­ers 15ml (1T) oil 45ml (3T) honey, heated un­til runny MASH 6 pota­toes, peeled and boiled un­til soft 15ml (1T) but­ter 15ml (1T) whole­grain mus­tard 5ml (1t) Di­jon mus­tard salt TO SERVE

thyme sprigs Pre­heat the oven to 230°C. Grease a bak­ing sheet with non­stick spray. Keep a few cock­tail sticks handy. 1 Thor­oughly pat the loin dry with pa­per tow­els. Sea­son all over with salt and freshly ground pep­per. Sprin­kle the gar­lic and dried thyme over. 2 Wrap the ba­con rash­ers around the meat , mak­ing sure you cover the en­tire loin. Se­cure the ba­con with cock­tail sticks. 3 Heat the oil in a large pan and lightly brown the meat for 5 min­utes, turn­ing of­ten to en­sure it cooks evenly. 4 Trans­fer the meat to the pre­pared sheet and brush all over with honey. Roast for 12-15 min­utes or un­til done to your lik­ing. Re­move from the oven and rest for at least 10 min­utes. 5 Mashed pota­toes Mash the pota­toes with the but­ter and mus­tards. Sea­son with salt. 6 To serve Trans­fer the mash to a serv­ing plate. Slice the meat into in­di­vid­ual serv­ings and ar­range on the mash. Driz­zle any left­over meat juice from the bak­ing sheet over and gar­nish with fresh thyme. Serve im­me­di­ately.

SVARIATIONS

Os­trich or beef fil­let work equally well for this recipe. If your bud­get is tight, pork fil­let is also a tasty al­ter­na­tive.

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