We used a no. Over the weekend I prepared a free-range springbok shoulder for friends we had over for lunch. Saw the shoulder into 1 cm thick chops, (It is easier to saw the meat when frozen.) Preheat the oven to 160 ºC. 10 flat bottomed pot. Raymond Blanc is one of our favourite chefs and this recipe is influenced by him. Recipe by Springbok This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series. Place the chops in a row on a meat board so that the original shape of the cut is retained. Cooking game meat requires different cooking times and methods compared to beef, pork or lamb. Chef Eric shares a recipe for a Springbok Pie that promises to be favourite with your loved ones, especially when served with the 2015 La Motte Syrah! Marinate the shoulder for 2-3 days in buttermilk. In my previous article, I discussed why health-conscious consumers should be swapping red meat for game meat.Here, I discuss how to actually cook game meat for those who are unsure how to. I added garlic and red onions. Start off by dissolving the stock cubes in about two litres of water and set aside. The potjie can be done over open coals, on the weber or in the oven. Don't be tempted to leave the anchovies out, although they are not traditional, they are the 'secret ingredient'. The kind boys at Frankie Fenner Meat Merchants in Cape Town deboned it and encouraged me to use a recipe that was on their website. Browse our collection of venison recipes to find the perfect one for your cut of meat. 1.5 kg shoulder of venison, boned 15 ml French mustard 6 rashers rindless bacon 1 onion, chopped 15 ml butter 15 ml cooking oil 5 ml salt Freshly ground black pepper to taste 125 g dried apricots 125 g stoned prunes . Place vegetable in bottom of crock pot. Place venison roast on top of vegetables. Syrah and venison is a wonderful winter combination! Springbok Shoulder with Red wine Chocolate Sauce. Soak venison roast the day before in water with 2-3 tsps of vinegar and then in regular water … This dish is best made the day before then reheated to serve. Search, save and store your favourite recipes online for easy reference. Mix the remaining ingredients, except 5 ml of the salt, 10 ml of the vinegar and the bacon. Pat dry and lay flat on a working surface. Method. Posted by baymeatmarket / 58 / 0. They advised trying a combination of olives, capers and anchovies. Spread the inside of the meat with prepared mustard such as Dijon and arrange the rashers of bacon on top. A very rich and luxurious Springbok shoulder with a red wine, juniper berries and chocolate sauce. Shape of the meat with prepared mustard such as Dijon and arrange the rashers of on... 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