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VENISON STEAK POT
Excerpt from Life on a table by Antoinette de Chavonnes Vrugt
Dalene always treats us to these succulent pieces of steak. This dish can be cooked in the oven or in a “potjie” on moderate coals.
1 whole sirloin of venison (1.5 – 2 kg)
125 ml self-raising flour
5 ml dried parsley
2.5 ml BBQ spice
5 ml salt
2.5 ml black pepper
Cut the meat into slices (1 cm thick).
Tenderise with a meat hammer.
Mix the flour and spices together and dip each individual steak into the flour mixture.
Sear the meat on each side in olive oil in the pan.
Keep aside until all the steaks are seared.
250 g streaky bacon, chopped
2 onions, thinly sliced
6-8 cloves of garlic, crushed
200 g button mushrooms, sliced
1/2 green, 1/2 red and 1/2 yellow pepper, cut into strips
1 carrot, peeled and julienned
Fry all the veggies and bacon together in olive oil until glazed.
Layer the steaks in an ovenproof dish with the veggie mix.
30 ml butter
30 ml cake flour
500 ml cream
10 ml Worcestershire sauce
Salt and pepper
5 ml sugar
125 ml red wine
Melt the butter in a pan, add the cake flour, then the cream, and stir to prevent lumps from forming.
Add the remaining ingredients. Pour over the steak potjie.
Cover and bake at 180°C for 1 hour.
Remove the lid and bake for another 30 minutes to brown the top.
Photo ©Hentie Burger
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