Pot-Shot

Wees 'n Trotse Jagter
Be a Proud Hunter

RSS Feed   Facebook    Twitter


  

Jongste Nuus / Latest News

- - - - - - - - - - - - - - -

Algemeen / General

- - - - - - - - - - - - - - -

Benutting/Utilization

- - - - - - - - - - - - - - -

Bewaring/Conservation

- - - - - - - - - - - - - - -

Jagsake/Hunting

- - - - - - - - - - - - - - -

Wapens/Arms

- - - - - - - - - - - - - - -

Kompetisie/Competition

- - - - - - - - - - - - - - -

Opleiding/Training

- - - - - - - - - - - - - - -

Optiks

- - - - - - - - - - - - - - -

Gun Shop Gazette

- - - - - - - - - - - - - - -

Argief / Archive

- - - - - - - - - - - - - - -

Subscribe

- - - - - - - - - - - - - - -

Unsubscribe

Benutting/Utilization


Springbok Pie Before I Die
30 Sep 2015
[In Afrikaans]

Latest News

It was the late Fanus Rautenbach, comedian par excellence, who wrote a few wisecracks about the way in which some people enter into eternity: a traveller goes by, a politician in the lush green parliamentary cushions goes by softly and the milkman and the postman simply completes the round.

The dairy farmer kicks the bucket. I can think of the ship's captain and the pilot who simply goes overboard.

And the hunter? Off to greener pastures.

Be that as it may, before this happens to me, I would certainly want to have the opportunity to taste that delicious leg of springbok pie which I haven't made for ages. Not the one with the chain store's puff pastry, but the one with the dough which is, oh so easy, to make.

On the table you"ll need:

a leg of springbok of just short of 3 kg to feed ten people
3 dsp olive oil
an onion, chopped
500 g smoked bacon, cut in cubes
¼ cup red wine vinegar
4 bay leaves
3 tsp cloves
500 ml brown onion soup
Salt and black pepper to taste

Method:

"¢ Cook the leg three to four hours until the meat literally falls off the bone.
"¢ Remove the bone and cut the meat in cubes against the grain.
"¢ Heat the oil in a thick bottom pot. Fry onion and bacon together for ten minutes. Add the meat and fry for another ten minutes.
"¢ Add vinegar, bay leaves, cloves and onion soup. Garnish with salt and black pepper.
"¢ Put lid on and decrease heat for the meat to simmer slowly for an hour and add salt and pepper or other garnishing to taste.
"¢ Take care that the filling doesn't dry too much. Dish filling into an oven pan and heat oven to 180°C.
"¢ Dish the dough below over the filling and paint beaten egg onto the dough to lend it that finger licking golden brown colour after 30 minutes.

For a dish of about 30 x 18 cm with the whole filling you'll need 2 eggs, 250 ml milk, 250 ml sunflower oil, 430 ml cake flour, 20 ml baking powder, 2 ml salt and a beaten egg to paint onto the dough.

Beat the egg, milk and oil together and mix the flour, baking powder and salt in a mixing bowl. Add the egg mixture and beat well to prevent lumping and arrange the dough over the filling. And don't be stingy with the egg brush on the dough!

[ Back ]



GSG

lekker wild

w2c