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  1. #11
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    Default Re: Bushbuck Potjie - question on the meat

    Send us pics!

  2. #12
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    Default Re: Bushbuck Potjie - question on the meat

    ...but not of the snot!
    [b]Be ready for anything, and if his head is not at least two meters away from the body, do not 'assume' he is dead and out of the fight.[/b] [I]- Ikor[/I]

  3. #13
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    Default Re: Bushbuck Potjie - question on the meat


  4. #14
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    Default Re: Bushbuck Potjie - question on the meat

    Send GPS co-ords. Will do quality control of potjie at 14h00.

  5. #15
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    Default

    Quote Originally Posted by driepootx View Post
    Send GPS co-ords. Will do quality control of potjie at 14h00.
    Just so nobody gets sick. You are a mens mens I see.

  6. #16
    Member Andrew Leigh's Avatar
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    Default Re: Bushbuck Potjie - question on the meat

    Hee hee,

    will be doing the QC check in an hours time (fry up a piece ......... and get the wife to taste it), whaaaaaaat .........I don't want to get sick as I have some nice Merlot waiting to accompany the pot .

    On a serious note did lots of googling last night and many speak of that slippery texture that I encountered. Some remove it through washing like I did and some leave it in place saying it makes no difference to the taste. Some say they have never experienced it, the wonders of the internet, always to conflicting opinions.

    One guy mentioned "sour bone". This is where he says if the meat is not cooled quickly enough you get a very strong gamey smell when you first start deboning the roast, the smell reduces as you continue. I noticed this but was not too sure if I was simply getting used to the smell.

    I suppose my biggest concern is I don't want to make my grandbuddies sick as they will be over for lunch.

  7. #17
    Member Andrew Leigh's Avatar
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    Default Re: Bushbuck Potjie - question on the meat

    OK, here is the sample piece for tasting.





    Simply outstanding.

    What I did was to seperate each muscle in the joint and then I cut all the pieces crosscut i.e.at 90 deg to the muscle direction, this will ensure maximum tenderness. I then soaked the pieces ovenight in 2/3 milk 1/3 water. The milk and water apparently remove some of the "gaminess" and the milk is a tenderiser, as is egg white and unflavoured yoghurt if you are interested.

    The pot promises to be something outstanding, especially when the Allesverloren Port makes it way into the meat.

    Another tough day in Africa!
    Last edited by Andrew Leigh; 01-04-2013 at 08:51.

  8. #18
    Member Andrew Leigh's Avatar
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    Default Re: Bushbuck Potjie - question on the meat

    Ok, here is the "scene of the crime" so to speak. Our lapa affectionately named "Over the Coals".



    Gotta go get some wood and stuff now (still waiting for my Sekelbos), will keep you all salivating in the meantime .

  9. #19
    Member Andrew Leigh's Avatar
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    Default Re: Bushbuck Potjie - question on the meat

    OK, wifey is off to the shops (you can tell i'm bored), what was that? I think I can hear an Amstel calling me!

    Here is the conversation pit. This is where the potjies and the baking happens, it should have been round but I did not check the drawings properly and got the sizes wrong. Amyways the raised platform is affectionately called "Die grafsteen" due to its shape. It actually worked out quiet well as in winter the ladies sit there and toast their feet.

    The No. 8 pot sits and waits in eager anticipation.


  10. #20
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    Default Re: Bushbuck Potjie - question on the meat

    Vinegar will sort out any slime or smell on outside. Remember venison is very lean, I always add a bit of mutton to balance the flavour out. Also add a bit chutney near the end otherwise the wine can make the pot sour.

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