MEATY VENISON BONES
The amount of bones will determine how much of each to use:
Lourierblare/Bayleaves
Naeltjies/Cloves
Koljander/Coriander
Neut/Nutmeg
Allspice (pimento’s)
Sout en gemaalde swartpeper/salt and pepper
Bietjie asyn en wostersous/ small amount vinegar and Worcestershire sauce
Cook meat-bones with a little water, add water as necessary until meat fall from the bone.
You can freeze the cooked meat and defrost overnight as needed.
Source: Kreatiew Kos Idees.
