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WATERTAND RESEPTE VIR OUD EN JONK
Waar ons almal hou van kosmaak en bak!
BARBEQUE AND BARBEQUE SIDE DISHES
BRAAI BYKOSSE - BROOD, ROOSTERKOEK & PASTEIE
BRAAI - AARTAPPEL & GROENTE GEREGTE
BRAAI - PAP, PAPTERTE & POFFERS
DOPPIES & VULSELS VIR KLEIN TERTJIES
DRINKGOED - SKOMMELS, YSTEE EN KOFFIE
CANNING - VEGETABLES & PESTO RECIPES
KOLWYNTJIES EN SOET MUFFINS
CUPCAKES AND SWEET MUFFINS
KOEKSISTERS, SNACKLE, POFFERS & ECLAIRS
KONFYT & BLATJANG RESEPTE
JAM & CHUTNEY RECIPES
MAALVLEIS - FRIKKADELLE, PATTIES & VLEISBROODJIES
MAALVLEIS & MAALVLEIS GEREGTE
MINCE & SAUSAGE DISHES
NACHOS/ TACOS & VULSELS
NAGEREG - TRADISONEEL (WARM)
PANNEKOEK, PLAATKOEKIES, WAFELS & JAFFELS
PANCAKES/ CRUMPETS/ WAFFLES / JAFFLES
HOENDER PASTEIE / CHICKEN PIES
PIES & COCKTAIL PIES
PATEES /SMERE & MOSTERD
PATE / SPREADS & MUSTARD
ROOMYS, NAGEREG SOUSE & VLA
RYS & STAMPMIELIES / RICE
SAMOOSAS / SPRINGROLLS & ANDER
SOSATIES EN WORS MAAK
TERTE & ROLKOEKE - SOET
TARTS & SWISS ROLLS - SWEET
TARTS - SAVOURY / QUICHE
UIT OUMA SE KOMBUIS
OUMA SE KOMBUIS - KOEKE, KLEIN KOEKIES, TERTE, TERTJIES & NAGEREG
VINGER HAPPIES EN DOOPSOUSE
MEAT - LIVER / AFVAL
WORS & WORS GEREGTE
VIERVOET KINDERS / DOGGY TREATS
KREATIEWE IDEES EN FOTOS
TAFEL VERSIERINGS / ANDER OULIKE IDEES
SPESIALE BOODSKAPPE & GEBEURE
HOW TO COOK KUDU
Kudu is often said to be the best tasting game meat in the world and there is plenty available running wild in South Africa. It makes an amazingly tasty meal when prepared and cooked correctly. Here are some ideas on how to cook it and make sure to note that we have links to more exact recipes down below. If you think Kudu is taste please click “like” above or leave a comment or recipe below.
Kudu is a very lean meat making it a great fat free meal if you are on a diet or feel like eating healthy. Kudu can be bought in the supermarket (mostly here in South Africa) and is sold in cuts like steak. Kudu is a very dry meat, so cooking it has to be done with some care or it can get tough and difficult to eat. Here are a couple of recommended ways to cook it.
Let it lay in yogurt for a couple of hours and then throw it on the braai (barbeque). Lay strips of bacon over the top to allow moisture to enter the meat. Since flavor mostly sits in the fats of meat, make sure that the bacon is not a super fatty variety and pass off the taste of pork to the dish and overwhelm the game taste. The yogurt will help take away some of the overpowering gamey flavor that put some people off and instead make the flavor softer. This is a good way to prepare the meal if children are eating with you. If you are in the bush, rub the steak with a little salt and pepper, cook it to a maximum of medium rare on open flame, and enjoy. If you are looking for a full recipe with measurements, you can find that here.
An alternative to yogurt bath is marinating the steaks for a minimum of 24 hours in a wine based marine with all the spices your heart desires. Be careful not to overpower the flavor with too much garlic or salt. Some people say that you can marinate the meat in Coke with spices, but if you choose to do this, it will turn to ground beef if left in there for more than a couple hours.
Finally, Kudu is also great in a casserole-like dish to make a stew which is known as Römertopf. Wild about you has a good recipe if you are looking for something more exact. A Römertopf is a Dutch word for a type of clay pot used for cooking (see picture). Chop up winter vegetables like carrots and potatoes, and cut up the steak into bite size pieces. Römertopf cooking keeps the nutrients and (importantly) the juices in the dish. This is a great warm wintertime alternative to the braai.
BRON: [Game Recipe: by JEFF CAMMACK]
8 thin slices of veal
salt and freshly ground black pepper
8 thin slices ham
8 fresh sage leaves
30 ml olive oil
100 ml white wine
100 ml meat stock
Season the meat with salt and pepper and dust lightly with flour.
Place a slice of ham and a sage leaf on each slice of veal and secure with a cocktail stick.
Heat the oil in a pan and fry the meat for 1 to 1 ½ min on each side.
Remove from the pan and keep warm.
Pour the wine and stock into the pan and reduce by half.
Beat the butter into the sauce. Spoon the sauce over the meat and serve with roasted tomatoes and potato wedges.
Use 2kg of venison steak or any other steak if you don't have venison.
You can use cuts from the loin, leg (topside or silverside) and  shoulder.
For this recipe you can really use any piece, since the  tenderizing and marinade ensure that it is always soft.
30ml Barbecue spice (any of your choice)
Cut steaks (allow two per person, depending on size) in 10mm thick  slices and beat with mallet to tenderize the meat. Cover with olive oil  and lemon juice.
Sprinkle with mustard powder and barbecue spice. The  steak can remain in this marinade for up to 3-4 days. Fry rapidly on a  very hot metal steak pan on the fire or on a gas hob. Fry in searing hot butter for 30-60 seconds on each side of seal.
Plasing: Jakkie Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
PRUNE AND VENISON PIE
100 ml vegetable Oil
3 kg Venison Cubed (I used the kudu from Wild Meats)
2 l Veal stock (I used chicken stock
1 head table celery thickly sliced
15 ml black peppercorns
250 g prunes - halved and pitted
250 g pancetta cubed
500 g frozen puff pastry
1 egg beaten for egg wash
Heat oil in a heavy casserole and brown the venison well on all sides - Remove from the pot - saute the onions for 10 min
Add the stock, carrots, celery,peppercorns, bay leaves, juniper berries and bouquet garni.
Add the browned venison.
Cover the casserole and bake in preheated oven at 150°C for at least 3 hours until tender.
Strain stock off and reduce down to 2 cups and place meat and veg back into the stock.
Soak the prunes in the port and set aside.
In a hot frying pan saute the pancetta until lightly browned then add the onions and fry for a further 5 min - add the garlic prune and port mixture and season - bring to the boil.
Combine the venison and prune mixture in cast iron pot or pie dish and check for seasoning.
Cover with pastry - brush on an egg wash and bake in a pre-heated oven for 25 - 30 min.
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