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Homemade Steak Pie

by with No Comment Recipes
Ingredients:
900g venison steak cut into 2.5cm/1in cubes
2 tbsp sunflower oil
2 red onions, peeled and sliced
120g mushrooms, cleaned and sliced
1 clove garlic, peeled and crushed
30g plain flour
1 bay leaf
1 orange, zest and juice
1 tbsp redcurrant jelly
300ml chicken stock
340g puff pastry
Salt and pepper
Beaten egg, for glazing

Method:
Heat a tablespoon of the oil and brown the venison in batches until well browned. Keep on one side.
Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic and mushrooms and cook for another 2-3 minutes.
Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly and stock.
Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
Heat the oven to 200C/180C Fan/Gas 6.
Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.
Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.
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Eland Steak on the Braai

by with No Comment Recipes
 
Ingredients:
4x Eland steak
250ml sour cream
1 lemon, juiced
4 Tbs Worcestershire sauce
¼ cup sticky ribs marinade
1 Tbs Braai salt
1 Tbs salt & vinegar spice

Method:
Place steaks into a glass or plastic dish.
Mix together sour cream, lemon juice, Worcestershire sauce, marinade then pour over the steaks. Leave to marinade overnight.
Season the steaks with braai salt and salt&vinegar spice before cooking on the braai.
Serve with salad and garlic bread.
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Impala Potjie Pot

by with No Comment Recipes
 
Ingredients:
• 50ml sunflower oil
• 1 (about 150g) onion, peeled and roughly diced
• 1,2kg boneless impala meat, cut into cubes
• 2 medium (about 200g) carrots, peeled and roughly diced
• 10ml (2 tsp) sugar
• 250g whole baby potatoes
• 300g corn on the cobs, sliced into 1,5cm chunks
• 5ml (1 tsp) dried sweet oregano
• 2 fresh/dried bay leaves
• 5ml (1 tsp) salt
• 2,5ml (½ tsp) freshly ground black pepper
• 250g dried apricots
• 1,5l (6 cups) beef/chicken stock

Instructions:
1. Heat half of the sunflower oil in a medium traditional potjie pot over a hot braai. Add the onions and sauté until the onions are golden brown, remove the onions from the pot and set aside.
2. Add the remaining sunflower oil to the pot and brown the impala cubes. Remove from pot and set aside.
3. Add the carrots and sugar to the pot and sauté until the sugar has melted and the carrots are caramelized.
4. Begin layering your potjie pot with the ingredients, starting with the impala cubes, onion, carrots, baby potatoes, corn chunks, spices, salt and pepper and apricots. Add the stock and leave the potjie to cook, about 4 hours.
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Pan Fried Ostrich Steak

by with No Comment Recipes

Ostrich steak
@foodie_fantisserie
500g of ostrich steak
Rinse well and drain all excess liquid (I patted dry with roller towels after draining)
Marinade
1 tsp crushed black pepper
1 tsp paprika
1/2 tsp crushed garlic
1/2 tsp BBQ spice
3 tbsp nandos sauce of choice
Marinate for 1-2 hours
In a large nonstick pan, heat a blob of butter. Cook steak for 2-3 min in each side… Remove from pan and sprinkle with salt. Rest for 5minutes before slicing.
Orange butter sauce
60g butter
1 cup orange juice
Heat together, whisking well.
Salt to taste
1/2 tsp Crushed black pepper
1/2 tsp garlic flakes
1 /2 tsp paprika
1 tsp fresh chopped parsley
1/4 cup fresh cream
Simmer on low untill sauce reduces and thickens.
Pour over steak and serve.
Bon Appétit 

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Gourmet Kebab Puri

by with 3 Comments Recipes

These were so easy to put together using ready made @gowildhalaalmeats ostrich fingers. P.S. if you haven’t yet tried it you’re missing out. It’s an absolute hit in our family.

This will make such a lovely starter for your next get together. All the extra toppings makes it so special and irresistible.

𝑮𝒐𝒖𝒓𝒎𝒆𝒕 𝑲𝒆𝒃𝒂𝒃 𝑷𝒖𝒓𝒊
By @ataleofsauceandspice
Ostrich fingers @gowildhalaalmeats
Soft Indian Puris
Chutneys of choice (tamarind, mint and coriander or chilli garlic chutneys are great)
Freshly grated cheese
Chopped red onions
Chopped tomatoes
Feta cheese
Fleshly chopped coriander/mint
Red chillies if you like it spicy
Lemon wedges
Toothpicks

Method:
Smear some chutney on the puri. Add an ostrich finger/kebab @gowildhalaalmeats secure using a toothpick. Then go crazy with your favourite toppings (see ingredients list above). Cranberries and pomegranate rubies are great as toppings too. Serve immediately. These make the perfect starter/side when you’re having guests.

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Sausage Roll Pies

by with 3 Comments Recipes

By @ataleofsauceandspice
This is an easy snack idea for the kids when you’re in a bit of a rush. Especially for school lunches or on the go picnics. All you need is 2 simple ingredients. Some ready rolled puff pastry and sausages. Fill egg wash and bake. As easy as 1 2 3 ta daaa.

I used @gowildhalaalmeats ostrich sausages for these. The kiddies absolutely loved these. I had made these last week. When I bought ready made pies today my daughter’s exact words “Ummi I don’t like this pie I like yours only. That you made with sausages.” I was surprised and felt all warm and fuzzy inside.

Notes:
I added some cheese too. You can even add sauce inside for extra flavour.

You can contact @gowildhalaalmeats for all your game meat requirements. You could also request your local butcher to stock their products.