Wild / Venison

KAMMA WILDSPASTEI

Posted on September 26, 2015 by adamcloete

Posted in Bees/Beef, Pasteie en Pasteitjies / Pies Large and Small, Wild / Venison Leave a comment

KAMMA WILDSPASTEI
2kg Stowe beesvleis sonder vet (ek het 1kg beesvleis gebruik)
100 g Varkspek, gesnipper (ek het 300g vark kookvleis gebruik)
75 ml Asyn
75 ml Worcestersous
15 ml Sout
10 heel Kruienaeltjies
50 ml Water
( In plek van die water en asyn het ek 125ml rooiwyn gebruik)
Swart peper na smaak Continue reading→

HENNIE SE WILDSPASTEI

Posted on September 6, 2015 by adamcloete

Posted in Pasteie en Pasteitjies / Pies Large and Small, Wild / Venison Leave a comment

HENNIE SE WILDSPASTEI
Ek het die vleis in blokkies gesny en oornag in 2 liter late harvest gemarineer.
Daarna in vir 1.5 uur in my elektriese stoompot gekook in die wyn, maar oxtail vleisblokkies, twee groot teelepels karamelsuiker, twee teelepels appelkooskonfyt en titseltjie asyn met 500 ml warm gemeng, bygegooi.
Ook paar naeltjies en all Spice.
Daarna die vleis in bak geskep, sonder die sous. Continue reading→

BROS ROOIBOK LEWER

Posted on August 12, 2015 by Lisinda

Posted in Lewer/Liver, Wild / Venison Leave a comment

BROS ROOIBOK LEWER

Meng in ‘n sakkie (ziplockbag):
2 koppies koekmeel
½ eetlepel braai spice
1 teelepel suurlemoenpeper
1 teelepel knoffel poeier saam
Maak mengsel van:
2 geklitste eiers
bietjie melk
Continue reading→

VLAKVARK BOUDJIE

Posted on August 7, 2015 by adamcloete

Posted in Wild / Venison Leave a comment

VLAKVARK BOUDJIE
1 vlakvarkboudjie
12.5 ml knoffel-en-kruie-geurmiddel
5 ml fyn naeltjies
2 ml groente-aftrekselpoeier
2 ml gegeurde seesout
5 ml fyn gemmer
swartpeper
2 pakkies (250 g elk) streepspek Continue reading→

EERLIKE BLESBOKSKENKELPOT

Posted on July 27, 2015 by Lisinda

Posted in Potjiekos, Wild / Venison Leave a comment

EERLIKE BLESBOKSKENKELPOT

1 1/2 kg blesbok skenkels
2 kleinerige aartappelsin agstes gesny
2 groterige uie in ringe gesny
2 groterige wortels in kwarte oor doe lengte gesny
1 e growwe sout
1/2 t witpeper
1/2 t chillie flakes
2 blokkies hoener stock
1 e crushed garlic Continue reading→

KARRINGMELKMARINADE VIR KOEDOE FILLET

Posted on July 25, 2015 by Linda Venter

Posted in Marinades, Wild / Venison Leave a comment

KARRINGMELKMARINADE VIR KOEDOE FILLET
500 ml karringmelk
250 ml olyfolie
15 ml gekneusde knoffel of na smaak
25 ml Worcestersous
15 ml geur-opwekker
10 ml mosterdpoeier
10 ml grofgemaalde swartpeper
25 ml suurlemoensap Continue reading→

ANNETJIE SE GESTOPTE SPRINGBOKBOUD

Posted on July 25, 2015 by Linda Venter

Posted in Wild / Venison Leave a comment

ANNETJIE SE GESTOPTE SPRINGBOKBOUD
Bestanddele – marinade:
1 k bruin asyn
1 k vleisaftreksel (sien bladsy 2 vir resep)
1 k rooiwyn
1 ui met 12 naeltjies daarin gedruk
8 wonderpeperkorrels
½ k geskroeide koljander
10 swartpeperkorrels
¼ t fyn witpeper Continue reading→

RENE SE WILDSPASTEI

Posted on July 24, 2015 by Rina Kleinhans

Posted in Pasteie en Pasteitjies / Pies Large and Small, Wild / Venison Leave a comment

RENE SE WILDSPASTEI
1 kg fyn afgekookte wildsvleis
3 koppies vars broodkrummels
½ koppie rou sago
7 ekstra groot eiers, geskei
2 groen rissies, ontpit, in blokkies gesny
2 middelslag uie, gerasper
150 ml tamatie puree
50 ml peperwortelsous
7 ml sout
10 ml bruinsuiker Continue reading→

GEROOKTE DUIKERBOUD

Posted on July 12, 2015 by Amanda Struwig

Posted in Wild / Venison Leave a comment

GEROOKTE DUIKERBOUD

Lekker gestop met Knoffel Atchar..
Beesbiltong vet (Brisketvet)
Vars koljander blare,,,,
Olyfolie en Growwe swart peper…
150 ml Vars room…
Toegemaak met foelie, in die oondbak,

En nou gaan hy oond toe op 100 grade tot in die oggend toe..

Foto en resep: Stefaans Blaauw

RETHA SE WILDSPOTJIE

Posted on July 5, 2015 by adamcloete

Posted in Potjiekos, Wild / Venison 1 Comment

RETHA SE WILDSPOTJIE

Braai vleis eers bruin, voeg dan by:
uie
knoffel
1 teelepel fyn koljander
1 teelepel neutmuskaat
1 teelepel fyn naeltjies
swart peper

Braai vir so 5 min. Voeg dan ‘n beef stock blokkie opgelos in ‘n koppie kook water by en 2 koppies semi-soet rooiwyn. Kook tot vleis sag is. Continue reading→

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