Daily Maverick publishes three game recipes from the Karoo in South Africa
South African publication Daily Maverick has published three game dish recipes from the book Karoo Venison by Annatjie Reynolds and Lanné Minnaar. The selection includes kudu liver pâté with Jerepigo dessert wine jelly, springbok leg with lamb tails, and bacon-wrapped gemsbok fillet.
Kudu liver pâté
For the pâté, the recipe suggests using 500 grams of cleaned and sliced kudu liver, bacon, onion, garlic, celery, eggs, sherry and spices. The basis of the dish is a thick white sauce made from butter, flour and milk. The fried ingredients are blended together with the sauce in a food processor, placed in a 1.5-litre dish and baked in a water bath at 160 degrees for about one to one and a quarter hours.
The cooled pâté is covered with jelly: gelatin is dissolved in hot water, 350 millilitres of red Jerepigo dessert wine and, optionally, food colouring are added. The dish can be garnished with grapes and served with toast, fresh rolls and cornichons.
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Grilled springbok and gemsbok
For the springbok dish, a small boneless leg is marinated in natural yogurt or buttermilk for at least seven hours. Eight lamb tails are first grilled until golden, cooled and inserted into deep cuts in the meat. The leg is grilled over moderate heat for one to one and a half hours, turning it regularly, and left for 10 minutes after cooking before slicing.
Another recipe calls for 1.5 kilograms of trimmed gemsbok fillet. It is marinated for 12 hours in soy sauce, olive oil, lemon juice and garlic. Before grilling, the meat is wrapped in strips of bacon and secured with skewers. The fillet is cooked over moderate heat for about 20 minutes so that it remains pink inside, and served with a creamy green pepper sauce and stewed dried apricots.
For the garnish, dried apricots are soaked for three hours in water and lemon juice, then stewed with cinnamon, salt, starch and semi-sweet sherry. The authors also offer a version of stuffed gemsbok fillet wrapped in caul fat — a thin fatty membrane used to wrap meat during cooking.
