Many overseas visitors to Kings Camp experience eating Game meat for the first time. We do Springbok Carpaccio, Ostrich Neck Potjie, Warthog and Kudu fillet medallions and Impala Stew to name but a few delicious choices.
Game meat is naturally free range, so free from all those pesky hormones or antibiotics one might find in mass production meat. It’s low in saturated fats and has the benefit in this part of the world of being local. What more could one ask?
Cooking venison or game meat has the reputation of being difficult since the meat can quickly become tough and dry. But don’t be put off; there are a few easy rules to follow to ensure success. If the meat came from an animal that moves a lot or would have run during capture; marinade in buttermilk overnight. Don’t add salt until the end of the cooking process. Keep cooking time to the minimum indicated.
Kings Camp Recipe for Venison Stew
- 1 kg Gemsbuck or venison cut in cubes (marinate in buttermilk overnight if tough meat like Impala)
- 2 onions chopped,
- 250g rindless bacon cut into pieces
- 2 apples peeled, cored and chopped
- 1 cup beef Stock
- 3 tablespoons cranberry jelly
- 340 ml beer
- Salt and black pepper
- 2 tablespoons chopped parsley
- 2 cloves garlic crushed
Fry the meat in a little oil until the juices are sealed and slightly brown. Set aside.
In same pan fry onion till translucent, add the bacon and garlic fry until golden. Remove from stove.
Place the meat, onion, bacon and garlic in an oven proof dish with a lid. Mix the beer, cranberry sauce, beef stock, salt, pepper, parsley and apples together. Pour this over the meat.
Bake in the oven 150 C for about 2 hours until tender. Thicken sauce with corn flour.
I hope this works out for you. And if not, well plan a visit to the bush at Kings Camp Lodge and I’ll cook it for you;)