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.

Chargrilling South African style

grilled-porkneckBarbecuing meat is a national pastime of South Africa. The outdoors is very popular with South Africans and therefore you often find South African taking chops, sausages and other meats on their jaunts into the wild.  Other meats that are used for example can be rump steak and pork braai chops. A very simple meal is pork neck steak on the coals.

Use steak instead of chops. Steak is without the bone when compared with chops. Mustard can be used as flavoring since it already contains salt, sugar and other traditional South African spices. Another ingredient that you can use is matured white cheddar (300g.)

Finally Portuguese bread-rolls will complement the Pork neck steaks.
Braai the Pork neck steaks over moderate-warm coals for about 10 – 15 minutes until the meat is medium rare. Both sides are sealed by the heat of the fire. Apply the mustard to meat. Finally you divide the cheese to each piece of meat and let the heat melt the cheese.

The bread rolls are cut in the middle and you place the pork neck steaks with the mustard and the melted cheese together. There you have a delicious and simple South African meal.