Damn that looks god cv, I bet it tasted even better
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Damn that looks god cv, I bet it tasted even better
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Venison Potjie
What a great pot.
Thats the potjie traditional SA native cooking thingy some have 3 little legs so they can sit over a fire.Quote:
Originally Posted by Rushy
I like the look of it. I have cast iron camp ovens and casserole cookers but that looks great.Quote:
Originally Posted by Marty Henry
The SA shop in Wellsford sells them, or the Stone Store in Kerikeri.Quote:
Originally Posted by Rushy
Check out this site.
http://www.potjiekosworld.com/game-p...ie-2/#more-556
Thanks.
Fry my prettys fry [emoji4]
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Living the dream VC. On ya mate.Quote:
Originally Posted by veitnamcam
@Spudattack That's a bloody good idea to sling the potjie over the wok attachment thingy like that.. My parents must have half a dozen different sizes sitting around unused since we came over, must go 'kidnap' one for old times sake!Quote:
Originally Posted by Spudattack
Last potjie I had was 18 years ago at Monk's Cowl in the 'berg, the first I remember was on the beach near Swakopmund around '83/84
VC Did you fry those fillets as they were? Or carve them before cooking?
Looks like he cooked the fillet whole and then sliced it thickly.Quote:
Originally Posted by Dundee
Those are the "middle rounds" out of the hind quarters or poor mans backsteak :thumbsup:Quote:
Originally Posted by Dundee
Yep fried whole oiled generously till browned all around in a pan hot enough to smoke the oil(canola in this case) (trim away all membrane or it will shrink when it hits the pan and generally be a c&^t)
Once browned get out of the pan onto a sheet of tinfoil, season(I like garlic salt on veni)and quickly wrap foil around to keep warm and let it cook threw for 5 min then slice and serve.
Warming drawer on oven works well too but our oven doesnt have one :wtfsmilie:
Peanut oil and Venison.. Yum