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Wees 'n Trotse Jagter
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Benutting/Utilization


Biltong Salad to the Rescue
19 Nov 2013

The other day I came across this recipe and decided to put it the test with a few alterations here and there. It is a delicious way of dishing up that superfluous biltong and - at the risk of committing sacrilege - presenting it more attractive and possibly more flavoursome.

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Mountain Reedbuck in the pot
05 Nov 2013

Mountain Reedbuck is my favourite small antelope and I prefer it to springbok , blesbok or impala . This week 's recipe is for a boneless leg of Mountain Reedbuck filled with capers , anchovies and garlic .

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Bleating for Goat's Milk Stuffed Venison
29 Oct 2013

It is the goat's milk cheese from Fairview Estate in Paarl that my Uncle Lendert uses for his famous goat's milk stuffed venison loin...

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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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