About Halal Game South Africa

Perfect Venison Steak

Ingredients:

• Any of Halal Game SA‘s Fillet or Loin cuts.
• Salt, Pepper, Olive Oil.

Method:

• Remove cuts of meat from sealed bag and leave to rest for few minutes.
• Baste each cut with olive oil.
• Place meat in either a very hot pan or if on open fire on a grid over very hot coals.
• Seal both sides to retain juices.
• Preferably don’t pierce meat with fork when turning.
• Lightly season.
• Remove from pan.
• Rest for 5 minutes before serving.
• Cooking Time: Depends on thickness of cut.
• Add a sauce of your choice if required

Succulent Game Loin

Ingredients:

• ​2 onions, finely chopped
• 50 g butter
• 300 ml honey
• 100 ml lemon juice
• 150 ml dark beef and veal stock
• salt and freshly ground pepper
• 2 x 700g loins
• olive oil for frying

Method:

Stock

• To make the stock, roast veal or beef knuckle bones in a medium-hot oven until they are golden brown.
• Then cut three carrots into quarters; peel and quarter a large onion; cut three stalks of celery into quarters; and cut a small head of garlic in half horizontally, around the middle.
• Cook these vegetable pieces in a little cooking oil until they are golden brown.
• Add 60 ml tomato purée and bouquet garni made with a bay leaf, thyme, and parsley stalk (no leaves).
• Brown carefully. Add the roasted bones to the pot with the browned vegetables and cover with 10 litres of cold water. Bring to boil, skim and then simmer for between eight and ten hours.
• Top up with water if necessary – you need to keep the bones covered. Pour the stock through a fine sieve and then boil in a clean pot until the liquid reduces by half. Cool.

​Sauce

• Caramelize the onions in butter and honey in a saucepan and then add the lemon juice.
• Pour the stock into the pan and cook for half an hour.
• Then strain the mixture through a fine sieve into a smaller pan and cook for a further 30 minutes.
• Season and add a little more butter so that the sauce literally shines.
• Put on one side.

​Meat

• Season the meat with salt and a little freshly ground pepper.
• Sear in oil a very hot pan so that it creates a crust. Don’t Overcook
• Pour a little sauce onto each plate.
• Slice the meat into quite thin medallions and position them on the sauce so that they overlap one another.

Springbok Carpaccio

(Serves 4)

Ingredients:

• 2x80g Springbok carpaccio
• 1 Italian Vinaigrette
• 2 tbsp Balsamic vinegar
• 1 tbsp crushed garlic
• Salt and pepper to taste
• Wild Rocket
• Parmesan cheese

Method:

• Cut carpaccio into bite size pieces, and season with salt and pepper.
• Mix together all other ingredients and pour over carpaccio.
• Set in fridge for 4 hours.
• Place some wild rocket on a plate.
• Drain Carpaccio from the marinade and place it on top of the rocket.
• Sprinkle over some parmesan cheese and serve.

Delicious Garlic & Mushroom Game Steak

Ingredients:

• ​4 kudu (or any game) sirloin steaks (150–200g each)
• Flaky sea salt and coarsely ground black pepper
• 1 T olive oil
• 2 T butter
• 2 cloves garlic, crushed
• 1 cup cream
• Chives, for garnishing
• 1 punnet of button mushrooms

Method:

• ​Preheat the oven to 180°C.
• Pat the steaks dry and season with salt and pepper. Panfry in heated oil and 1 tablespoon of butter.
• Remove and place in the oven for 5 minutes. Remove, cover with foil and leave to rest for 5 minutes.
• On the stove, heat the remaining butter in the same pan. Slice the mushrooms, add to the pan and stir-fry over a brisk heat.
• Stir in the garlic. Pour in the cream and allow to reduce and thicken. Check seasoning.
• Serve the steaks topped with the sauce and garnished with chives.
• On the side, serve steamed potatoes or a mix of salad greens.
• Chef’s note: ring the changes by serving the steaks with a bitter chocolate sauce spiced with chili.

Pan Seared Venison Tenderloin with Garlic Herb Butter

Ingredients:

• Venison Tenderloin
• Kosher Salt
• Black Pepper
• Salted Butter
• Garlic
• Fresh Rosemary
• Fresh Thyme

Method:

• Season the tenderloin. I do this by liberally sprinkling the dried cuts with Kosher salt and black pepper a day before cooking.
• Mix the garlic herb butter. So much flavor!
• Sear the tenderloin. In a screaming hot cast iron skillet with a high smoke point oil.
• Baste with butter. This adds fat and flavor to the deer.

Venison Wellington

Ingredients:

• 2 tablespoons butter, divided, or as needed
• 1 venison backstrap, cut in half
• 1 (10 ounce) package sliced fresh mushrooms
• 1 medium onion, diced
• 2 cloves garlic, diced
• ½ tablespoon Worcestershire sauce
• 1 tablespoon ground thyme, or to taste
• salt and ground black pepper to taste
• 1 pound bacon, or as needed
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg yolk
• 1 tablespoon water, or as needed

Method:

• Preheat the oven to 450 degrees F (230 degrees C).
• Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in hot butter, about 2 minutes per side. Set meat aside.
• Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Sauté until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.
• Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves in mixture to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover.
• Unfold 1 puff pastry and place first piece of backstrap into the center. Bring sides of pastry together and pinch to seal. Repeat with second backstrap and remaining pastry. Place each into an ungreased baking dish.
• Mix egg yolk and water together in a small bowl; brush tops of dough.
• Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue baking until dough is golden brown, 10 to 15 minutes more.

Chef’s Tip:

Remember to take the puff pastry package out of the refrigerator and follow the package directions to thaw. If you forget, place individual pastries on a microwave-safe plate and microwave in 10-second increments until thawed.

Hearty Hungarian-style Venison Goulash Stew

Ingredients:

• 3 lb venison chunks/cubes
• 1 onion, chopped
• 4 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon ground caraway powder
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried oregano
• 1/4 cup balsamic vinegar
• 4 cups venison broth (can sub with chicken or beef)
• 15 oz tomato puree
• 3 tablespoons paprika
• 16 oz mushrooms, cut into quarters
• 2–3 tablespoons olive oil

Method:

• In a heavy pot over high heat, brown the venison with a little oil until the meat is brown on all sides. Remove from the pot and set aside.
• Lower the heat to medium, and add more oil to the pot, then the onion and garlic. Cook until the onions are softened, about 5-7 minutes.
• Add the meat back to the pot, along with the salt, caraway, paprika, oregano. Stir to combine.
• Add the Worcestershire, balsamic, mushrooms, tomato puree and broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover, and cook for 4-5 hours until the meat is tender and the sauce has reduced.
• Prep Time: 15 minutes
• Cook Time: 5 hours

Tender & Crispy Venison Carnitas

Ingredients:

• 2 lb trimmed venison stew meat (or roasts cut into pieces)
• 5 cloves garlic, peeled
• 1 onion, peeled and cut into quarters
• 2 navel oranges, zest & juice only
• 4 cups beef stock
• 3 cups water
• 2 tablespoons vegetable oil
• Salt to taste

Method:

• 1. In a large heavy based pot (I use enamelled cast iron), place the meat, broth, onion, garlic, orange zest and juice and 2 cups of the water.
• Bring the mixture to a boil, then lower to a simmer and cover. Cook for 4-5 hours until the meat is fall-apart tender. You can also do this step in a slow cooker or Instapot.
• Drain the liquid and use a fork or gloved hands to shred the meat, leaving some larger chunks. Season meat with extra salt if needed.
• Place oil into a skillet over medium-high heat. Leave to heat until oil shimmers and is hot. Place the meat into the skillet and spread out over a single layer so as much of the base of the pan is covered as possible.
• Leave the meat in place, undisturbed, for 3-5 minutes so the bottom pieces can develop a browned crust. Be sure to keep an eye to ensure they are not burning.
• Toss the meat to distribute the crispy bits, then serve immediately.