IN THE KITCHEN
Marinated Leg of Venison
potjie in a flash
THE FOCUS IS on Hartbeesfontein, which got its name from a few hunters
who followed a wounded hartebeest. This game recipe is just the right thing
to enjoy during harvest time. It could springbok, impala or even a harte-
beest.
We found this recipe some time ago - let's give it a try.
reload a used casing in order to use it again.
The casing is formed by using a mould to
ensure that it will fit into the barrel of the gun.
The old percussion cap is pushed out in the
process.
The casing is cleaned and the length is mea-
sured and cut back if necessary. During the fir-
ing of the round and the shaping in the first step,
the casing will stretch. For this reason it needs
to be cut to the desired length.
After the cutting and cleaning of the casing, a
new percussion cap is pushed into the casing.
The gunpowder is then measured carefully
and poured into the casing. The gunpowder is
weighed on a scale to ensure that the correct
quantity per casing is used.
Lastly the new bullet is pushed into the
casing. The length of the bullet is confirmed to
ensure that the bullet is pushed into the casing
to the right depth.
As soon as the crosshair is on its way to the
eland's shoulder, and it stops just behind the
shoulder, you know that the success of the shot
depends on you. You have done the necessary
preparation and your ammunition is as good as
it gets. Now you can focus on one thing only
- pulling the trigger. You have nothing else to
be concerned about. The success of the hunt
started one Saturday morning, on the shooting
range! This means that the biltong will be so
much more enjoyable with the Saturday after-
noon's rugby match!
MARINATED LEG OF VENISON
1 leg of venison
8 garlic cloves, halved
8 stips of streaky bacon, cut into strips, or 100g of bacon cut into strips
4 table-spoons cooking oil
3 medium onions, chopped
2 teaspons salt
freshly ground black pepper to taste
1 cup of beef extract
MARINADE
4 table-spoons brown vinegar
2 table-spoons cooking oil
2 table-spoons brown sugar
2 bay leaves
10 whole black pepper corns
3 whole cloves
1 cinnamon sticks
3 cups of red wine (dry)
METHOD
➊ Make the marinade by heating the vinegar to boiling point and adding
the oil, sugar, bay leaves, pepper corns, cloves and cinnamon. Boil for
a few minutes. Remove from heat and let it cool down. Stir red wine into
mixture.
➋ Use a sharp knife to make incisions in the meat, approximately 40mm
apart. Insert, with the grain of the meat, half a clove of garlic and a strip
of bacon.
➌ Place the meat in a dish and pour marinade over it. Leave in marinade for
24 hours or longer and turn meat regularly. Remove meat from marinade
and dry.
➍ Heat oil in a pot and fry on all sides until brown. Add onions and sauté
until transparent. Flavour meat with salt and pepper. Add heated beef
extract and 250ml of the marinade and bring to boiling point.
➎ Decrease heat by removing a few coals or turning down gas. Cover pot
and simmer for 3 to 4 hours or until meat is tender.
Thank you to Adrie Moffat for the lovely recipe.
SENWES SCENARIO | AUTUMN 2018
35