Foodies
VENISON STEAK POT This dish can be cooked in the oven or in a “potjie” on moderate coals.
MEAT
VEGETABLES
SAUCE
1 whole sirloin of venison (1.5–2 kg)
250 g streaky bacon, chopped
30 ml butter
2 onions, thinly sliced
30 ml cake flour
125 ml self-raising flour
6–8 cloves of garlic, crushed
500 ml cream
5 ml dried parsley
200 g button mushrooms, sliced
10 ml Worcestershire sauce
2.5 ml BBQ spice
Salt and pepper
5 ml salt
½ green, ½ red and ½ yellow pepper, cut into strips
2.5 ml black pepper
1 carrot, peeled and julienned
125 ml red wine
Olive oil
Olive oil
• Cut the meat into slices (1 cm thick). • Tenderise with a meat hammer. • Mix the flour and spices together and dip each individual steak into the flour mixture. • Sear the meat on each side in olive oil in the pan. • Keep aside until all the steaks are seared.
• Fry all the veggies and bacon together in olive oil until glazed. • Layer the steaks in an ovenproof dish with the veggie mix.
5 ml sugar
• Melt the butter in a pan, add the cake flour, then the cream, and stir to prevent lumps from forming. • Add the remaining ingredients. Pour over the steak potjie. • Cover and bake at 180°C for 1 hour. • Remove the lid and bake for another 30 minutes to brown the top. • Serve with spinach mashed potatoes.
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
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