south african way of cooking venision

daithi55

found this on another site looks interesting maybe some of ye have done this before

http://www.3men.com/biltong.htm#What is Biltong

poulo6.5

daithi55 wrote: »

found this on another site looks interesting maybe some of ye have done this before

http://www.3men.com/biltong.htm#What is Biltong

i saw them making that on river cottage when hugh sent his beef steer off to slaughter.
it looks tasty. i will have to get the missus to do some of her magic on the next deer i shoot:D

Feargal as Luimneach

I ate plenty of Kudu biltong in South Africa. Feckin' tasty stuff:D

daithi55

ya il try it myself i made venision burgers and sausages the other day
but the fat i got from the butcher was gone off
there was a right sour taste off it was well annoyed

Tackleberrywho

Feargal as Luimneach wrote: »

I ate plenty of Kudu biltong in South Africa. Feckin' tasty stuff:D

I hope to make some Biltong this winter

I was watching them make some on River Cottage during the week!!
I have a wood burning stove so it should work well

poulo6.5

daithi55 wrote: »

ya il try it myself i made venision burgers and sausages the other day
but the fat i got from the butcher was gone off
there was a right sour taste off it was well annoyed

There is no need to add fat to the deer mince. We have it all the time and we never add any other fat.
I think she puts in some bread crumbs an egg some herbs and spices what ever is there at the time and soya sauce and whole mustard seeds.
Not sure of the exact recipe but they are damn tasty.

daithi55

poulo6.5 wrote: »

There is no need to add fat to the deer mince. We have it all the time and we never add any other fat.
I think she puts in some bread crumbs an egg some herbs and spices what ever is there at the time and soya sauce and whole mustard seeds.
Not sure of the exact recipe but they are damn tasty.

il try make some without fat so
but everywhere i read said to add fat thats why i did

cheers by the way

It wasn't me!

daithi55 wrote: »

il try make some without fat so
but everywhere i read said to add fat thats why i did

cheers by the way

Rather than adding just raw fat, might be worth mixing in some lamb, maybe between ten and twenty percent into the venison mixture. That'll give you the extra bit of juice and a bit more flavour. Liking poulo's idea with the mustard seeds though. I like chopped red pepper and chillies, cracked black pepper, onion, soy and egg in my burger mix, personally.

daithi55

ya wat i use is guinnes wholegrain mustard just because it was on special in tesco chives, radish from a jar crushed garlic salt and pepper

323

Tackleberrywho wrote: »

I hope to make some Biltong this winter

I was watching them make some on River Cottage during the week!!
I have a wood burning stove so it should work well

Know this threed is quite old but I think its worth following up.

What was the stove for?

Made a box last winter based on the webpage at the start of threed, made a lot of venison BILTONG since. Every bit as good as the Kudu biltong in South Africa Feargal as Luimneach mentioned.

Biltong box.jpg

Never seem to make enough though, full batch can dissaapear in no time.

Venison Biltong.jpg

Tackleberrywho

323 wrote: »

Know this threed is quite old but I think its worth following up.

What was the stove for?

Made a box last winter based on the webpage at the start of threed, made a lot of venison BILTONG since. Every bit as good as the Kudu biltong in South Africa Feargal as Luimneach mentioned.

Biltong box.jpg

Never seem to make enough though, full batch can dissaapear in no time.

Venison Biltong.jpg

Try and find river cottage on youtube.

He dried out meat on an airing rack in front of the Kitchen fire

Mauser 308

poulo6.5 wrote: »

There is no need to add fat to the deer mince. We have it all the time and we never add any other fat.
I think she puts in some bread crumbs an egg some herbs and spices what ever is there at the time and soya sauce and whole mustard seeds.
Not sure of the exact recipe but they are damn tasty.

Poulo - any chance of getting the recipe and sending it on. Have been looking to try making some burgers. I have the mincer now so just looking for a recomended recipe. Cheers

pat25c

there's a South African bloke who sells bill tong and bore worse (not sure on the spelling) every sat at the market in galway

poulo6.5

Mauser 308 wrote: »

Poulo - any chance of getting the recipe and sending it on. Have been looking to try making some burgers. I have the mincer now so just looking for a recomended recipe. Cheers

i will get the missus to wright it down for me and i will post it for you

Mauser 308

poulo6.5 wrote: »

i will get the missus to wright it down for me and i will post it for you

Me to please, sound yummy:D:D