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Thread: Blesbok Roast

  1. #1
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    Default Blesbok Roast

    Hi guys

    I have a de-boned leg of Blesbok that I would like to roast.

    Do any of you have any tips/ suggestions that you can share?

    Thanks

  2. #2

    Default

    Try going to cookitsimply.com/category-0020-01j72.html and look in ingredients and you might find venison.Good luck,or you could try the stone recipe,if you need it get back to me.

  3. #3

    Default Re: Blesbok Roast

    We made a red wine/red hanepoot pot and it was lipsmacking good.Of course,you could also try a buttermilk and fresh herbs combo which is also devine.

  4. #4
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    Default Re: Blesbok Roast

    Just keep it juicy don't let it go dry. I prefer to have the bone along because it lends extra flavour. I did a Springbok leg over Christmas with yoghurt, sundried tomatoes, olive paste and rosemary. Do it slowly for the tenderness, but take it out while it's still juicy.. (sheez, I'm sure JS4's gonna pipe up with a comment about that last sentence...!)

    :- P

  5. #5
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    Default Re: Blesbok Roast

    Heh-heh! Nah, you seem to be doing quite well on your own there Pirate!

    Give the dog a bone!

    ;o)
    [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]

  6. #6
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    Default Re: Blesbok Roast

    Venison..easy..120degrees overnight in the oven..

  7. #7
    Member Andrew Leigh's Avatar
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    Default Re: Blesbok Roast

    Just don't over complicate it. Try find a recipe with a "tenderiser" in, yoghurt, balsamic vinegar (limited), beer etc. all assist in the softening process. The marinade can be removed before placing in the oven.

    Make sure the meat is at room temperature before placing it in the pot / roasting pan.

    You are going to need some fat so you may want to consider stuffing the roast with chopped streaky bacon and to cover the outside with streaky bacon.

    The other thing that people often miss with a roast is the stock with which to make the gravy. Take two large carrots, two celery sticks, one large onion and roughly chop these and place them in the roasting pan. These will be removed later but with the water you will add will form a nice veggie stock as a base to your sauce.

    Do it as a post roast in a flat bottomed or other potjie.

    Don't use red wine, it tends to make meat purple. Use white wine and in the case of venison I would try a late harvest for the sweetness. I love wine but not a big fan of it in food.

    Some random thoughts.

  8. #8
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    Default Re: Blesbok Roast

    Visit your nearest Crown National store, I have found that they have some great recipes and ingredients

  9. #9

    Default Re: Blesbok Roast

    I've got blesbok ribs and some potjie meat. Can any of you lads point me to a recipe for both?

  10. #10
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    Default Re: Blesbok Roast

    Seperate the ribs, marinade them and stick them on the coals. I have used Crown Nationals potjie mix, it is very nice with venison.

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