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Saturday, 9 July 2011

Here are some delicious South African Recipes - mainly "Game".

Here are some South African Recipes I picked up from a South African site. As that is my country I thought I'd share some of our gastronomical delights with my readers.
There were many reasons why South Africans came to England in the past. The principle one was it is an ideal 'stopping off' place for Europe. Then a lot came over because of politics. 
Many homosexuals came over because of the uncomfortable stance the law took against them, and many came over because they were strict vegetarians. South Africa is very much a meat and fish eating country. It was not easy for a strict vegetarian to eat out in those days although it has got a lot better now.
South African cooking uses a lot of herbs and spices. I grew up with meals such as these. I married an English girl who likes to use herbs and soices in her cooking which has made me a slightly plump, contented, and very happy bunny.
Thanks Peter from the SA FunkyMunky Website.
Venison Chili
4 lb Boneless, cubed venison
3 tb Bacon grease
2 Onions chopped
2 Jalapenos seeded & chopped
1/2 c Chopped green Bell pepper
1 1/2 Cans of beer [not Lite]
1 oz Jack Daniels whiskey
1/2 ts Cayenne pepper
3 tb Soy sauce
5 tb Fresh ground cumin
1/2 ts Salt
2 tb Masa harina (corn flour or corn meal)
8 oz Can tomato sauce
2 c Stewed tomatoes
6 Jalapenos fresh & whole (for Garnish)
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, & the onions/peppers to the pot. Allow to boil for 5-7 minutes.
Reduce the heat to medium then add the tomatoes & tomato sauce. Stir occasionally while continuing to cook for 30 minutes. Reduce heat to simmer and cook for 1 hour.

Roasted Dove Vidalia
20 ea Dove breasts, flour seasoned
– with salt and pepper
1 ea Stick butter
1 md Vidalia onion, chopped
1 ea Rib celery, chopped
1 tb Parsley
x Dash paprika
1/4 ts Thyme
2 tb Worcestershire
1/2 c Red wine
2 ea Beef bouillon cubes
1 ea Chicken bouillon cube
1/2 c Water
1/2 lb Mushrooms, sliced
Dredge birds in seasoned flour. Brown in butter in heavy skillet. Place in a large roaster with onion, celery, parsley, seasonings and bouillon which has been dissolved in water. Cover and bake at 350 degrees F for 2 hours, adding mushrooms last 30-45 minutes. Serve with wild rice.

Fruited Pheasant
3 pheasants
1/2 lemon
5 in tbsp. butter
1 cup white raisins
Juice of 3 oranges
1 tsp. grated lemon rind
1 cup chicken stock
1/3 cup muscatel wine
Rub birds inside and our with lemon and season well with salt and pepper. Put breast up in baking dish and spread with butter. Add remaining ingredients to the dish. Bake uncovered 45 minutes at 350 degrees F.

Creamed Grouse
1 – 2 grouse, skinned and boned
1 onion, chopped
1 cup celery, chopped
2 cups water
1/2 cup margarine
1/2 cup flour
2 cups milk
3 – 4 chicken bouillon cubes
1 1/2 tbsp. Schilling Salad Supreme
Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 – 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.

Alligator and Ham Soup
2 lb Alligator meat
2 tb Flour
1 Ham, small piece
1 Lemon, piece
Onion, chopped
Bay leaf
Salt & pepper to taste
Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil aligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.

Venison Steaks with Scotch Sour Sauce
2 tb Butter,divided use
1/4 c Finely chopped shallots
5 Cranberries,crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Venison steaks
OR 4 small beef Porterhouse Steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer’s directions. Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.

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