Please find below a selection of recipes for some of our products…
Serves 4
Ingredients
±1kg Bison Steak, (Topside)
Marinade
40 ml / 4 tbsp. Vegetable oil
200 ml / ¾ cup Red wine
15 ml / 1 tbsp. Peppercorns, fresh ground
4 berries
5 ml / 1 tsp. Thyme
5 ml / 1 tsp. Oregano
5 ml / 1 tsp. Sweet basil
1 med Onion, rough cut
30 ml / 2 tbsp. Butter
25 ml / 1/8 cup Flour
50 ml / ¼ cup Cream
8 Mushrooms
12 Pearl onions
2 Carrots, large dice
1 Turnip, large dice
15 ml 1 tbsp. Liquid honey
Salt & Pepper to taste
Preparation Method
Marinate Bison meat for 24 hours.
Drain marinade and reserve.
Pat bison and onions dry. Sauté meat and onions in a hot pan adding a bit at a time until meat is browned.
Bring reserved marinade to a boil. Strain and add meat. Simmer and cook until meat is tender. Separate meat and onion form liquid.
Thicken liquid with a roux made from the flour and butter. Simmer for 20 minutes.
Finish Pfeffer by adding hot cream. Adjust seasoning.
Garnish with sautéed mushrooms, caramelized onions and oven roast vegetables.
Note: To caramelize onions, sauté onions in hot pan with oil. Shake pan to aid in even browning.
For oven roasted vegetables, toss vegetables in oil. Place in hot oven and cook until tender. Season with salt, pepper and honey.
(suggested minimum size: 2.5 kg. for prime rib roasts.
Remove roast from refrigerator 30 minutes prior to preparation.
Turn on top broiler for oven. Place roast fat side up on a rack in an open roasting pan. Deeply insert meat thermometer. Put roast 4 to 6 cm’s under the broiler, and broil for about 5 minutes or until top fat browns.
Reduce heat to 135°C, place roast in the middle of the oven and cook until thermometer registers 55°C to 60°C for rare, or 60°C to 65°C for medium rare. Once desired doneness is reached remove roast from oven. Longer cooking is not recommended for these cuts.
Remove thermometer from roast. Cover roast loosely with aluminium foil and set aside. Let stand for 20 minutes before carving. (Internal roast temperature will rise marginally at this stage but level of doneness will not be affected.)
While roast is standing, make gravy by first blending 2 to 3 tbsp flour with drippings in roast pan. Over medium heat, add enough stock or water from boiled vegetables (usually 2 to 3 cups) and whisk continuously at low boil until gravy thickens.
Remove aluminium foil from roast. Carve roast to desired thickness and serve with gravy and vegetables.
Bison Prime Rib - Recipe
Ingredients
± 1,2 kg Bison Prime Rib (Rib eye bone in)
4 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
3 cups beef stock
Method
Preheat oven to 200 °C. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 150 °C and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce.
Ingredients
400g Crocodile meat, 8 thin slices
100g Corn flour
200g Sesame seeds
1 egg
20ml Milk
5g crushed garlic
5g Curry powder
200ml Coconut cream
pinch of Brown sugar
pinch of Turmeric
oil for deep frying
salt and pepper
Method
1. To make the sauce, heat oil in a saucepan, add garlic, curry powder and turmeric, sauté for two min then remove from heat.
2. Blend 5g of Corn flour with coconut cream and add slowly to the mixture in the saucepan. Add sugar and bring to the boil.
3. Simmer for about 1 min, remove from heat and adjust seasoning. Season crocodile slices with salt and pepper, toss in corn flour, coat with combined egg and milk mixture and crumb with sesame seeds.
4. Heat oil in frying pan or deep fryer and fry crocodile slices until brown (2-4 min). Place crocodile on absorbent paper.
5. Serve sauce separate from crocodile in a sauce boat. Steamed rice is an excellent accompaniment to this dish.
Ingredients
4x200g Crocodile Fillets
20ml Lime juice
2 Spring Onions
30g Butter
10g fresh Rosemary leaves
40ml Dry Vermouth
120ml Fish Stock
60ml Cream
Salt and Pepper
Method
1. Season Crocodile fillets with salt and pepper. Dry fry the fillets on a BBQ or non stick frying pan for about 2min on each side
2. Sprinkle with lime juice and set aside.
3. Sauce: Heat butter in a frying pan, add spring onions and fry for about 1 min.
4. Add rosemary and dry vermouth and reduce until almost dry. Add fish stock and reduce by half. Add cream and reheat until just about boiling point.
5. Adjust seasoning with salt and pepper and pour sauce through strainer. Place spoonfuls of sauce on serving plate, place Crocodile fillet on it and serve with vegetables in season.
Ingredients
±1 kg Crocodile meat, cut in thin strips approx. 2.5 cm long x ½ cm thick
375 gram Butter
1/2 cup Green onions, chopped
1/4 cup Parsley, chopped
3 cloves Garlic, minced
4 stalks Celery, chopped
1/2 cup Red bell pepper, seeded and chopped
1/2 cup Green bell pepper, seeded and chopped
2 large cans stewed tomatoes
1 kg okra, stem and cook separately until tender
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
Method
Sauté onions, garlic, peppers and celery in butter until soft. Add other ingredients, except okra, and simmer for 10 minutes in large covered iron pot. Add okra to other ingredients + some of okra cooking liquid and cook another 10 minutes. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. Serve over rice with hot buttered cornbread on the side.
This recipe uses a haunch joint (Deer Leg or Roe deer) with meat that is lean, dark and close textured, similar to lean beef. The whole shallots will add a hint of sweetness.
Preparation time: 15 minutes, plus 3-4 hours marinating time
Cooking time: 1 hour
Serves 4
Ingredients
Deer (venison) Leg, about 1 kg (bone in).
* If your Venison leg is bigger, just increase the below mentioned ingredients in the same proportions.
300ml full-bodied red wine
2 fresh bay leaves, torn in half
1 pack fresh flat-leaf parsley, finely chopped
2 tsp Pink Peppercorns in Brine, drained and crushed
Deer (venison) Leg, about 1 kg (bone in)
1 tbsp olive oil
16 shallots, peeled
1 tsp corn flour
200ml beef stock, fresh or from a cube
Salt and freshly ground black pepper
Method
In a large bowl, combine the red wine with the fresh herbs and pink peppercorns. Place the Deer Leg in this marinade, cover and leave in the fridge for 3-4 hours or overnight, turning the meat occasionally.
Preheat the oven to 180°C, gas mark 4. Remove the meat from the marinade, and reserve. Heat the oil in a roasting tin on the hob, and seal the meat on all sides. Add the shallots and cook for 2-3 minutes. Spoon 4 tbsp of the marinade over the joint and shallots. Roast in the oven for 20 minutes per 500g, plus 20 minutes, for medium, or 25-30 minutes per 500g, plus 25-30 minutes for well done. Halfway through the cooking time, spoon the juices over the meat and turn the shallots.
When cooked as required, remove the venison and shallots from the roasting tin. Cover with foil and allow to stand for 15 minutes before carving.
Meanwhile, place the roasting tin over a medium heat and pour in the remaining marinade, stirring to scrape up the meat juices. Blend the corn flour with 2 tsp cold water, mix into the beef stock and pour into the roasting tin. Cook the gravy for 3-4 minutes, stirring continuously, until thickened slightly. Remove the bay leaves and season to taste. Slice the venison and serve with the shallots, gravy and a selection of vegetables.
Serves 6
Ingredients
4 pears
1 small cinnamon stick, broken
5 black peppercorns
½ bottle red wine
1 tablespoon caster sugar
3 tablespoons olive oil
6 trimmed 170g Deer (Venison) steaks
Salt and ground black pepper
1 shallot, finely diced
1 tablespoon redcurrant jelly
55g butter, plus extra for greasing
Method
Preheat the oven to 170°C, gas mark 3. Butter an ovenproof dish. Peel, core and halve the pears. Arrange snugly in the dish, hollow side up. Tuck in the cinnamon and peppercorns, then pour in half the wine. Sprinkle with sugar and dot with butter. Crumple up and wet a sheet of greaseproof paper, then lay it over the dish before covering with foil. Seal tightly and bake for 1 1/2 hours, or until the pears are tender. Turn the pears after the first hour. Keep warm. You will need their liquid for the sauce.
Pour the oil into a non-stick frying pan and set over a high heat. Season the steaks and fry for 2-3 minutes on each side for medium-rare. Remove the steaks and keep warm. Reduce the heat and gently fry the shallot before adding all the wine, including that with the pears. Boil vigorously, scraping the pan as you do so, until it has reduced by half. Stir in the jelly and, once it has melted, remove from the heat and quickly whisk in the 55g butter. Strain into a warm sauceboat and serve immediately with venison and warm pears.
Ingredients
1 mazoro (wild duck), quartered
olive oil
garlic
1 large onion
celery and
bay leaves and add
4 salted sardines (rinsed) and
15 g. of pickled capers
White wine
1 litre of broth
Marinade:
White wine
Thyme
Marjoram
Rosemary
Bay leaves
drop of vinegar
Method
Pluck, draw and cut into fourths a 'mazoro' (wild duck), preferably a hen, after leaving it to hang for three days.
The evening before cooking, soak it in wine with thyme, marjoram, rosemary, bay leaves and a drop of vinegar.
The next morning put it in a terracotta pot with olive oil and garlic and roast on high flame until half cooked.
In a separate pan lightly fry some onion and celery and bay leaves and add 4 salted sardines (rinsed) and 15 g. of pickled capers.
Add the pieces of duck, salt, pepper and cover with white wine and broth.
Cover and finish cooking on medium/low heat for about 1 1/2 hours, adding frequently cold broth.
Serve with hot grilled polenta.
Serves 2
Ingredients
250 gram Kangaroo Fillet Steak
Salt, Pepper
1 Red Capsicum
1 Zucchini
1 Salad Onion
5 Cloves of Garlic
1 Small Eggplant
6 Mushrooms
Olive Oil
Balsamic Vinegar
Method
1. Remove Fillet, season with salt and pepper and lightly oil.
2. Cut all vegetables into different shapes and sizes.
3. Onto a hot BBQ hotplate (or pan) put onion and garlic, then rest of vegetables, pour on 2 tbs. oil cook till all cooked and showing a little colour.
4. Place in serving bowl drizzle olive oil and Balsamic Vinegar and a little salt and pepper to taste. Mix well.
5. Now place your fillets onto the grill (or pan) and turn after 3-4 min cook for another 3 min till about medium rare.
6. Take off and place on a clean plate. Rest for 2-3 minutes.
7. Slice fillet on an angle in long thin strips mix in with salad and serve immediately.
Ingredients
600 gram Kangaroo Filet Steak
1 tbs chopped ginger
1 tbs chopped garlic
1 chilli (optional)
5 spice dash
4 tbs honey
3 tbs black bean sauce
3 tbs soy sauce
3 tbs sesame oil
dash white pepper 2 tbs sesame seeds
Method
1. Combine all ingredients of marinade, keep one third separate
2. Add steaks and coat marinade evenly, leave for 20 minutes
3. Cook as per instructions and whilst steaks rest, wok sauté vegetables
Wok vegetables
Ingredients
1 bunch paksoi (Chinese cabbage)
1 red capsicum
100g bean shoots
100g snow peas
1 medium carrot
one third marinade sauce
Method
1. Prepare vegetables in varying shapes, cook in hot pan or wok
2. When cooked, pour in prepared sauce to your taste.
Ingredients
1 kg Ostrich fillets
2 tbs Vegetable fat
2 tbs Flour
2 tbs Lemon juice
2 tsp Salt
3 tbs Apple juice
60 ml Brandy or Calvados
1/4 tsp Freshly ground pepper
2 tsp Chopped fresh parsley
2 Cooking apples
3 tbs Butter
Lemon slices to garnish
Sprinkle each portion of steak with flour and half the salt and pepper.
Peel, core and slice the apples very thinly. Heat two frying pans, place butter in one, vegetable fat in the other. Gently sauté the apples in the butter for 10-12 minutes. Add the steaks to the vegetable fat at medium heat, cooking for 3-5 minutes per side. Sprinkle with lemon juice and remaining salt and pepper and place on heated dish. Pour the apple juice over the apples and add brandy and parsley. Simmer gently 1-2 minutes, spoon apple slices over steaks and pour liquid over all. Serve garnished with lemon slices.
Ingredients
2 kg Ostrich filet
1/4 cup Light soy sauce
1 table spoon Fresh garlic; mince
1 tbs Fresh ginger; mince
2 tbs Fresh cracked pepper
1 tbs Canola oil
4 tbs Garlic-infused olive oil
6 cup Chicken stock; reduced to 1 demi glace
Method
Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for up to 2 hours. On a very hot grill with lid down, sear ostrich for 2 minutes on each side. Ostrich will be almost cooked. Remove and cool. Slice ostrich into 1/4" medallions. Heat 2 tbs garlic oil in a heavy non-stick sauté pan over med-high heat until hot. Arrange half of the medallions in the pan and immediately turn them, starting with the first one placed. When all are turned, pour half the demi-glace over pan and remove ostrich to platter, cover loosely and place in warm oven. Repeat with balance of medallions. Serve immediately.
Serves 4
Ingredients
8 Jumbo shrimp
12 Pieces of Ostrich (1.7 – 2.0 kg)
20 md Garlic cloves, peeled
1/2 Bottle Dry White wine (preferably Chardonnay)
1 1/2 pt Heavy whipping cream
1 md Red onion, finely chopped
1/4 c Butter
1 tbs Olive oil
1/2 c Chicken stock
Salt, to taste
Pepper, to taste
12 pieces of ostrich, sliced medallion size and then pounded into scaloppini.
Method
Prepare ostrich and set aside. Place garlic cloves in the oven at 400 F and bake until soft and brown (about 10-15 minutes). In sauce pot, melt butter and sauté onion until onion is fully cooked about 5 minutes). Add wine and allow to cook until dry over medium heat. When mixture has evaporated back down, add roasted garlic and puree. Place back on heat and slowly add cream, salt and pepper. Bring to slight boil and set aside. In separate pan, heat olive oil, add ostrich, sear on both sides and set aside. Add shrimp and chicken stock to oil; sauté until cooked. Add ostrich and sauce.
Serves 6-8
Ingredients
3-4 partridges, plucked and cleaned
1 medium onion, finely chopped
About 75g butter
125g minced pork
125g minced beef
2-3 apples, peeled and roughly chopped
2 tablespoons calvados
Salt and pepper
1 small egg, beaten
1 teaspoon dried thyme
To finish
2-3 apples, peeled, cored and sliced
150ml crème fraîche or double cream, soured with a drop of lemon juice
Instructions
Preheat the oven to 200°C/gas 6.
Wipe the birds and remove any stray hairs or feathers - a blast over a gas flame does the trick.
To make the stuffing, fry the onions in 25g butter until soft and golden. Stir in the minced meat and cook gently until it changes colour.
Add the chopped apple and soften a little. Sprinkle with 1 tablespoon of calvados, put a lid on and stew gently for about 20 minutes, until the apples are quite mushy. Season. Leave to cool a little, then mix in the egg.
Stuff into the birds' cavities, tying the drumsticks together with thread. Arrange the birds in a roasting tin, season, dot with a little butter and sprinkle with thyme.
Wrap any leftover stuffing in buttered foil and tuck it alongside. Roast for 10 minutes, then reduce the oven to 170°C/gas 3. Allow another 45-50 minutes - when a drumstick pulls away easily from the body, the partridges are done.
Quarter the birds and place in a hot dish with the stuffing. Sauté the apple slices in another 25g butter - don't let them lose their shape - and place among the joints.
To make the sauce, reheat the roasting pan and add the remaining calvados, scraping up all the little brown bits. Bubble up fiercely to evaporate the alcohol. Stir in the cream and bubble up again to thicken.
Taste and season. Whisk in the remaining butter, cut in small pieces, to add shine.
Moisten the joints with a little sauce and hand the rest separately, strained if you like.
Serves 4
Preparation time: 30 minutes
Cooking time: 45 minutes
Ingredients
1 red onion, thickly sliced
3 tbsp quince cheese (membrillo)
2 oven-ready pheasants
Salt and pepper
30g butter, softened
2 bay leaves
1 tbsp Marsala
150ml chicken stock
Savoury Breadcrumbs
1 tbsp olive oil
20g butter
2 shallots, finely chopped
8 tbsp coarse, sourdough breadcrumbs
1 tbsp chopped walnuts or pine nuts
1 tbsp raisins, soaked in boiling water
Method
Preheat the oven to 200°C, gas mark 6.
Lay the sliced red onion on the bottom of a roasting tin.
Put half the quince cheese inside each pheasant's cavity and season inside. Smear the butter over both birds and season again.
Lay the pheasant on the onions and tuck in the bay leaves.
Roast for 45 minutes or until the juices run clear when the thigh is pierced with a skewer.
Meanwhile, prepare the breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Add the shallots, breadcrumbs and nuts. Toss together until the breadcrumbs have absorbed all the fat and the mix is crisp and golden - about 5 minutes. Drain on kitchen paper. When ready to use, drain the raisins, squeezing out excess moisture, and toss into the breadcrumbs.
When the pheasants are cooked, remove from the oven. Carefully tip each bird so any quince cheese left in the cavities runs out into the pan juices. Transfer the birds to a warmed plate, cover with foil and rest them in a warm place while you make the gravy.
Skim off excess fat from the roasting tin. Remove the bay leaves and onions. Put the tin over a medium heat, pour in the Marsala and stir vigorously to lift all the caramelised bits from the tin. Add the stock and bring to the boil, then simmer for 2-3 minutes. Pour into a warmed jug. Carve the pheasants and serve with the breadcrumbs and gravy. Follow with a salad.
Peppered venison, crisp potato rosti and creamy celeriac purée create a magical mix of flavours
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Ingredients
main
2 heads of celeriac
2 tbsp unsalted butter, cold
2 Granny Smith apples, peeled, cored and sliced
125ml white wine
300ml double cream
nutmeg, to taste
salt, and freshly ground black pepper
For the potato rosti:
2 potatoes, (blanched)
4 tbsp butter , melted
3 tbsp olive oil
For the Roe deer:
1kg loin, or well trimmed leg of roe deer, cut into medallions
1?2 tsp salt
1?4 tsp cracked black pepper
11?2 tbsp olive oil
2 tbsp butter
1 tbsp green peppercorns in brine, drained
6 juniper berries
4 medium shallots, finely diced
50ml brandy
100ml venison or beef stock
small bunch of chives, chopped
Method
1. Place the celeriac in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.
2. Meanwhile, melt 1 tablespoon of the butter in a frying pan over a moderate heat and add the apples. Cook, stirring regularly, until soft. Add the wine and continue to cook, until the apples fall apart. Place the drained celeriac and apples into a food processor. Add 150ml of the cream and the remaining butter and puree until smooth. Season with nutmeg, salt and freshly ground black pepper to taste.
3. Grate the blanched potato into a bowl, season with salt and freshly ground black pepper and add the melted butter. Heat the oil in a frying pan and gently fry the rosti until crisp and golden.
4. Coat the venison on all sides with the salt and cracked black pepper.
5. In a large frying pan, heat the olive oil over a high heat, add the venison and cook for about 2 minutes on each side until brown. Add the butter, peppercorns, juniper and shallots to the pan and cook. Add the brandy and flame to burn off any alcohol, then add the stock and bubble until reduced by half. Stir in the remaining cream and the chopped chives.
6. Divide the apple and celeriac puree among 4 warmed serving plates and top each with a rosti, followed by a carved venison medallion. Pour the sauce over the venison and serve immediately.
Ingredients (Serves 4)
750g Springbok Fillet Steak
300g of seasonal Wild Mushrooms
2 x Shallots
2 cloves of Garlic
fresh Basil
a little Cream and Cognac
Method
Start by slicing the mushrooms, shallots and garlic into little pieces, then put all the pieces into a pan. Once softened, remove the pan from the heat and add a little cream, then fry the meat in half olive oil, half butter and season with pepper and salt. Once the meat is medium done, remove from the pan and keep warm. Cool the juices with some cognac and water, add the mushroom sauce and leave to cook through for a little while. Arrange the meat on a plate and pour over the creamy sauce. Garnish with basil and serve with a spinach and potato cake.
Ingredients
1,6 kg Zebra Filet Steak cut into 200 gram steaks
Oil for cooking
1 cup dry red wine
1 cup sweet dessert wine
2 cloves garlic finely chopped
2 chillies finely chopped
4 tablespoons tomato paste
4 tablespoons water
2 oz flour or gravy granules
4 lb sweet potatoes
Butter and milk for mash
Method
Season the steaks with salt and pepper
Cook in a skillet for approx. 3 minutes on each side
Remove steaks from skillet and set aside in a warm oven
Lower heat and add flour to meat residues stir and slowly add wine
Add garlic and chillies and cook for 2 minutes
Thin tomato paste with water and add to skillet
Cook till sauce thickens
Arrange the steaks on top of a bed of sweet potato mash with a little of the sauce poured over the top.
Bon appétit