Pot-Shot

Wees 'n Trotse Jagter
Be a Proud Hunter

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Benutting/Utilization


Don't get Pie in your Face with this Kudu
28 Jan 2014

Provided you treat the kudu with the utmost care, filleting the meat meticulously when cubing it, this kudu pie rates very high on my culinary list. But if you are reckless with the filleting, success is a dicy matter.

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Winner Venison Barbecue Ribs
27 Nov 2013

There is very little that can compete with the aroma of barbecue ribs in the oven. When a man has just returned from the hunting grounds and there is very little time for fancy stuff one has to have that juicy, juicy sauce to complement the ribs prepared in a jiffy.

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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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