Venison Archives - Page 2 of 2

Venison Vindaloo Potjie

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Here in South Africa we tend to be creatures of habit when it comes to making curry. Chicken, lamb and beef are usually the meat of choice, whether we are making an Indian or a traditional South African curry.

As goat curry is a very popular dish in India, we decided to make a curry with some of the springbok that we have in our freezer. Now I know that springbok meat and goat meat are not the same thing, but finding goat meat in South Africa is a bit of a challenge. To take the fusion food thing a bit further we decided to make a potjie (a traditional South Africa dish cooked in a cast iron pot over an open fire).

Ravioli 3 Ways – Veal and Spinach, Ostrich and Pancetta, Smoked Venison and Butternut

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As we try to stick to a fairly low carb diet most of the time, I haven’t made fresh pasta for ages. This was a great excuse to make ravioli for date night.

As every date night is a special occasion I decided to push the boat out and make 3 different types of ravioli with 3 different sauces.

Veal & Spinach Ravioli in a Walnut Sauce, Ostrich & Pancetta Ravioli in a Porcini Sauce and Venison & Butternut Ravioli in a Sage Butter Sauce.

Springbok Fillet with Café de Paris Butter

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Café de Paris butter was first served in the 1940s at the Café de Paris restaurant in Geneva. There are many different variations but the key ingredients are usually citrus, herbs, curry powder and anchovies – not a combination that sounds very compatible but this flavoured butter is delicious.

Date Night – Blue wildebeest fillet three (four) ways with marinated green beans

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I got a blue wildebeest fillet from a friend and decided to make carpaccio as a starter and a main course prepared 3 different ways.

Kudu potjie with a Moroccan slant

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Got some kudu neck from a friend of mine and decided to make a potjie with a bit of a Moroccan slant to it.