Famous South African Venison

South african venisonIn South African we have a large selection of meats to choose from. It could be beef, mutton, lamb, pork or chicken. They are all farmed all over this great country, but lately we also have farms that produce venison for commercial use. When I was a child my grandfather and all the farms that were nearby had the yearly shoot somewhere in June/July, but I guess it was not an easy thing for him to do – the hunting season always happened during our winter school holidays, now can you imagine and he had only girls for grandchildren. There would always be a few tears before and after the kill.

The following South African recipe is for Pot Roast Leg or Shoulder of Lamb

This recipe will serve 4

  • 1 small leg or shoulder of venison layered with bacon
  • 1 Carton of 500ml buttermilk
  • 500 grams of mixed dried sherry
  • 2 Cloves
  • 1 Cinnamon stick
  • Salt and Freshly ground black pepper
  • 1 Onion halved lengthwise and sliced
  • 10 Juniper berries bruised
  • 30 ml (tablespoon) of Oil
  • 2 plumb garlic cloves, bruised, peeled and crushed
  • 1 carrot, scraped and thinly sliced
  • 2 bay leaves
  • 250 ml (1 cup) meat stock
  • Fresh or dried out naartjie peel


  1. Place the meat in a enamel casserole dish and pour the butter milk over the meat.
  2. Cover the dish with cling warp and marinate overnight in the refrigerator.
  3. Spoon the dried fruit, wine, cloves and cinnamon into a mixing bowl.  Cover with cling wrap and leave to stand overnight.
  4. Remove the meat from the marinade, wipe it clean and pat dry with kitchen paper.  Season well with salt and paper and rub juniper berries in all over.
  5. Heat the oil in a large heavy based saucepan and fry the onions, garlic and carrot for 3 minutes. Remove it from the heat and keep it aside for now.
  6. Fry the meat in the same saucepan until browned all over. Return the onion mixture and add the leaves.
  7. Pour off the liquid if any from the dried fruit and add it to the stock.
  8. Add the stock mixture to the meat.
  9. Cover and simmer for 2 hours. Add the little bit of water or more stock if you think it is necessary.
  10. Add the soaked fruit cinnamon, cloves and naartjie peel and pot roast uncovered for a further 30 min.

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