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01-04-2013, 11:56 #21
- Join Date
- Feb 2011
- Location
- Where is my mind..?
- Posts
- 13,357
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01-04-2013, 12:30 #22
Re: Bushbuck Potjie - question on the meat
And the beer I had for breakfast was so good I had another for desert .............
Ok so progress .....
Now for alook inside. The classic flavour base of onions, celery and carrots. Just added the bacon to fry off and to give some fat for flavor.
Added extra garlic, hear Driepoortx will be here at 14:00.
I'll be baaaaaaaak
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01-04-2013, 14:26 #23
Re: Bushbuck Potjie - question on the meat
The beer is certainly having it's way with me, feeling kinda mellow ......
While my sons are here thought I would gainfully employ them to put up my Kudu skull mount above the braai. The other one is directly opposite on the other side of the lapa. The look at each other. PS: The gas braai removes easily and the old traditional braai is normally installed.
Here are two of the sons, 6'4" and 6'6 and the grandbuddy who's collar bone was shattered and cannot shoot for 12 months. Wifey is also making a guest appearance.
Hope I can hold the camera upright for the next pic's!
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01-04-2013, 14:59 #24
- Join Date
- Aug 2011
- Location
- Virtutopia
- Age
- 41
- Posts
- 9,390
Re: Bushbuck Potjie - question on the meat
That is just awesome!! That pot sounds fantastic
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01-04-2013, 15:28 #25
Re: Bushbuck Potjie - question on the meat
Ok, the lid is off ........
My plate, samp, mushrooms, butternut, baby cabbage and Bushbuck (slightly red due to the port).
A little dissappointing, used port as per the recipe ( and had to back that off with a little chutney as suggested). Note to self, no matter how much I like wine it should be enjoyed from a glass and not whacked into food. I never learn the lesson, wine in food is not for me.
In hindsight, should have cut the roast into steaks and braaied them, would have been better. My sample this a.m. with only salt and pepper kicked the hell out of this pot.
Having a great day though.
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