Pot-Shot

Wees 'n Trotse Jagter
Be a Proud Hunter

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Benutting/Utilization


Adam, Eve and the Venison Ribs
22 Oct 2013

Never underestimate a woman. She has excellent taste - why else would she have carefully selected you as a husband?- and she has a lot of respect for ribs, in fact all kinds of ribs.

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Blue Wildebeest Espatada
15 Oct 2013

A Portuguese friend told me that the real secret to an espatada is that it should not be marinated as so many recipes proposes. The espatada spices can easily leave a bitter taste in meat when marinated for a long period. It must be added just before cooking it.

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Roast Boneless Sirloin at High Temperature
01 Oct 2013

This is for the chef who prefers it plan and simple. The only ingredients are 1 to 2 tablespoons olive oil, 1 boneless venison sirloin, rolled to round, 3 to 6 cm thick, which can serve four to eight people,

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The Sugar Schnitzel
03 Sep 2013

The spice advert of brown sugar mixed with braai spices for steak made me think that it will work equally for game. The concept was then adapted for a schnitzel

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Eland Sirloin with blue cheese and grapes
20 Aug 2013

The Bible's story of the baker and the butler fascinated me as a child. In the story the butler pressed the grapes in a cup to extract the juice. It always sounded wonderful. This recipe makes me think of that butler.

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Lekker Wild Resep op RSG
20 Aug 2013

Woensdag 14 Augustus se Tjailatyd of RSG het met n 'n resep uit Lekker Wild afgeskop. Amore Bekker was telefonies in verbinding met Willem Krog en is die resep aan luisteraars voorgelees. Dit kan besoek word by www.rsg.co.za. Onthou dat die boek by Safari & Outdoor winkels beskikbaar is of bestel kan word by Lekker Wild.

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Lekker Wild se web bladsy Lewendig
12 Aug 2013

Lekker Wild se web bladsy is lewendig en kan by www.lekkerwild.co.za besoek word. Daar is 'n indeks van die resepte asook twee resepte om te toets. Die resepteboek is ook nou by Safari & Outdoor winkels beskikbaar indien jy nie vir die bestelling kan wag nie. In hierdie Pot-Shot verskyn ook n resensie van die boek deur Jacques Olivier.

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