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Thread: Blesbok Roast

  1. #11
    Join Date
    Feb 2009

    Default Re: Blesbok Roast

    Quote Originally Posted by Gidsie View Post
    Venison..easy..120degrees overnight in the oven..
    Potjie meat.. First braai in Pressure Cooker till brown, then steam for 20 minutes..
    Then use as in a normall potjie recipe...
    Many options: sweet , salty, mild curry, Tomatoish..

  2. #12
    Join Date
    Feb 2009

    Default Re: Blesbok Roast

    Blesbok is not my favourite for the table. There are other species that are far more suitable.

    That being said, you still have a deboned leg of blesbok to roast.

    Another thing: if the blesbok herd was chased from one end of the farm to the other before shooting this one ..... or if the blesbok was wounded and you had to follow-up before killing it ..... or if it was an old trophy ram that you shot ..... then don't expect miracles with the meat - especially not with blesbok.

    That being said, you still have a deboned leg of blesbok to roast!

    Place the meat in a glass dish together with the following:
    - juice of 2-3 large lemons
    - 1-2 teaspoons of Robertson's barbeque spice
    - 1 teaspoon of paprika
    - salt & ground black pepper to taste
    - 1 teapoon oreganum
    - 3-4 cloves of chopped garlick
    - 1/2 cup olive oil

    Cover and let it marinate for 3 days or so in the fridge. Turn the meat once or twice daily. If the meat fits into a large ziploc bag then rather use the ziploc bag for the marinating.

    I often cook venison slowly for hours but find that large cuts of meat turn out tender but dry. Recently I did the following with a leg of springbok and I was pleasantly surprised. It really was great - juicy and tender enough.

    Preheat your oven to 180degC.

    Remove the meat from the fridge & marinade and allow it to come to room temperature.

    Roast the meat for 20 mins per 500g plus and an extra 30 mins. i.e. If your meat weights 3kg then roast for 2.5 hours.

    Let the leg stand (out of the oven) for 10mins or so. In the mean-time, thicken the pan juices with bisto or flour or maizena. Carve the meat and serve with the gravy.

    Let us know how you did it and how it turned out. Enjoy.

  3. #13
    Join Date
    Nov 2010
    White River

    Default Re: Blesbok Roast

    wow, some delicious sounding stuff here. Now I'm going to drive around the reserve and want to eat everything I see.

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