how to braai game meat

Become the flavor of the month with this basic introduction to herbs and spices. Let it lay in yogurt for a couple of hours and then throw it on the braai (barbeque). Chefs Secret Tip: When you use lemon/lime juice sprinkle some brown sugar on the meat as well, that also provides that "sweetness". Kudu is often said to be the best tasting game meat in the world and there is plenty available running wild in South Africa. Be sure to stop by when passing through Otavi or make use of our free delivery service which is available in Otavi, Tsumeb, Grootfontein & … (Draken - meaning dragon and berg meaning mountain(s), so Dragon mountains or Mountains of the Dragon(s) would be a correct translation. Rub the meat with the rosemary and thyme sprigs. A braai is a very sociable event in South Africa but it is also a common way of simply cooking a meal. Since flavor mostly sits in the fats of meat, make sure that the bacon is not a super fatty variety and pass off the taste of pork to the dish and overwhelm the game taste. Now taking into consideration the amount of wood that one has sit back and social. Dish Some red meat, preferably rump, fillet or sirloin. In this Instructable, I am going to show you how, with a little preparation and some scientific genius, you can "braai" like an expert and serve up the most succulent meat.What you will need: Remove from the pan and keep warm. Mind you, Its getting cold here in rainy old England, you guys are lucky with summer pretty much all year round. We are big babies in South Africa when it comes to cold weather. If you continue to use this site we will assume that you are happy with us doing so. Just did my best to duplicate the recipe, didn't have any pineapple juice so used lime juice, I have to say it worked perfectly, absolutely wonderful.I will never bar-be-que again, it's Braais all the way from now on!! Step 1: Preparing the Meat: Pineapple Juice. Turn them over, add the Pineapple juice and perforate again. First on one side, then flip the meat over quickly and do the other side. 4 years ago. By sal. 8 years ago Fork Place the bacon-wrapped kudu meat in the marinade and leave overnight in the fridge. It took 35 days for this ‘b… Professional Chef Graham Brown shows how easy it is to grill the perfect venison steak on the barbecue. Chop up winter vegetables like carrots and potatoes, and cut up the steak into bite-size pieces. Basically we went from East London to almost all the way to Cape town and back. This is a brilliant instructable, would you mind If I repost on my website (www.kickstartfirelighters.co.za) Im looking to add a Braai related how too section. 9 years ago Improvise, it what cooking is all about. We considered driving up there to see some relatives, but after hearing it was hard to get to we drove all the way from East London to Plettenberg bay, Knysna, Ooutswaren and some other towns like that instead. on Introduction. Now add the smaller pieces of wood on top of the firelighter. Cover the meat in the marinade The meat should be covered evenly with the marinade from all sides. It is however not easy to get there. The only problem with ostrich here is it is really expensive. Even if they continue for 10 to 20 seconds, leave the meat alone. Using your Weber as a smoker is a great option if you’re looking to up your braai game. Kudu can be bought in the supermarket (mostly here in South Africa) and is sold in cuts like steak. The best way is if you can get it done by only turning the meat once or twice before taking it off the grill. Welcome to Benguella Butchery Our Promise Quality Meat Our Promise Find out more We guarantee you excellent quality meat products at competitive prices, from our family to your home and your business, be it buying in bulk for wholesale or retail. This is actually applicable to any cooking situation. Römertopf cooking keeps the nutrients and (importantly) the juices in the dish. There is a simple and easy way to do this. Shisa nyama. Braai meat. Another way is to use a big bowl covered with cellophane, stirring the meat halfway through the marinating time. Here are our favorite braai recipes and accompaniments to the great meat normally found at braais. Place the meat on the grill, wait until you see quite a lot off juice collect on top, then turn it over. This reaction is the basis of the flavoring industry. On a braai grid you’ll typically find anything from chicken and seafood, to wild boar sausages and ostrich burgers. When you arrive with your meat and drinks, always ask where is the best place to put them. Some Balsamic Vinegar Pepper Lay strips of bacon over the top to allow moisture to enter the meat. The yogurt will help take away some of the overpowering gamey flavors that put some people off and instead make the flavor softer. Let it lay in yogurt for a couple of hours and then throw it on the braai (barbeque). Heat the oil in a pan and fry the meat for 1 to 1 ½ min on each side. Here’s how to get that awesome smokiness, tender meat and a rich flavour that’s difficult to beat. You need very hot coals for the first few minutes of the "braai" to creates temperatures of above 150°C (302°F) for this "trick" to work. Be careful not to overpower the flavor with too much garlic or salt. Remove, shake off excess marinade and braai over medium to hot coals until just shy of medium. I have a blog on US barbecue -- whole hogs, pork shoulders beef briskets, pork ribs, etc. Place on the grid, fat side down and at least 15cm above the coals for a good 10 minutes to render the fat. Now go out there and impress you friend and family with your new found cooking skills. With so much emphasis on the main attraction — meat — side dishes can often feel like a bit of an afterthought at a braai. In the case of charcoal and briquettes, wait until all the flames have died down and a fine layer of gray ash has formed on them. The sugar, to which we have added the Pineapple juice, reacts with the amino acid in the meat, and forms a complex mixture very similar to caramelization. Is that common at braais? Very interesting! It’s dried meat like jerky or biltong but using Italian craft skills for a more refined product. i read this yesterday and bought and cooked a nice bit of rump on the "braai" today and it was fantastic! Howzit, Mutantflame! I cant believe I missed your post. The recipes by Spice Mecca are a perfect representation of what constitutes the ideal braai. I like reading. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. Do not turn the meat over this time but leave them for 10 to 20 minutes. Usually we use wood, charcoal or briquettes to make the "braai". I am interested in how you handle large pieces of meat, aside from cutting them into smaller pieces for quick cooking. Get everything together and lets start. Place the meat in the dish and perforate it with the fork on both sides. A bush braai is an evening meal combined with a game drive to a BBQ site and back again. Suspend the braai grid over this (a tripod or a brick under each corner of the grid should do the trick). You are welcome to use it on your website. Slice across the grain, always. Thanks for taking the time to read the Instructable and trying it out yourself because thats what its all about. Here are a couple of recommended ways to cook it. Turning the meat 4 times should give you well done maybe overdone meat. Season the sirloin by rubbing it with sea salt, freshly ground pepper and melted coconut oil. -- cooked very slowly over a wood fire. For this purpose, we advise you to put the marinated meat into a zip-lock bag and flip the bag after marinating for half the time needed. An alternative to yogurt bath is marinating the steaks for a minimum of 24 hours in a wine based marine with all the spices your heart desires. It is very important to rest the meat for a period of time to allow all the juices to evenly distribute throughout the meat. takeoza, I think those temperatures are about right for what is was when I was there last.I never knew that the Drakenberg mountains were named after dragons- but then again I never really looked into it. that will be very useful in future :) Thanks a bunch. How do you determine when meat is done? But i loved it, Am going to try your instructable on Vetkoek Next time ! I personally think that it tastes better than beef. on Introduction, Dang, I miss South Africa. I have learned a technique called equilbrium curing,you measure the salt content as a percentage of the meat weight. If you are looking for a full recipe with measurements, you can find that here. Rest the meat a few minutes before slicing. Hi epicrey, you're welcome. If you are making an instructable on ostrich, make sure to send me the leftovers (if there is any)!Z. 8 years ago Take the meat of the grill, allow it to rest for 5 to 10 minutes but enjoy it while it is still warm at least. Here are some ideas on how to cook it and make sure to note that we have links to more exact recipes down below. 9 years ago Add some olive oil to the potjie, add the meat and seal it (ensuring all sides are browned) Remove the meat and then brown the onions Replace the meat and cover with the stock and red wine Let this simmer for 1 hour Place the parsley in the mix and then layer with potatoes, carrots and green beans Simmer for 1 … Here are some smaller chunks from my DIY Curing Chamber. If you are using some other method like a hot rock, gas or electrical "braai" unit, just make sure you heat it up to slightly above 150°C (302°F) before putting on the prepared meat and you should be fine. You will love it and want to prepare all your meat like this from now on. This is a good way to prepare the meal if children are eating with you. Wait until the fire you have made has formed coals. the spices your heart desires. Salt A braai is a social event which is casual and laid-back, where family and friends share a traditional outdoor cooking experience. Place bag in fridge for 12 – 48 hours and turn every few hours if you find that the top part of the meat is not covered by marinade. Otherwise turn it over once or maximum twice more before taking it off. Up your steak braai game with these super simple and little known tips from some of South Africa’s expert magazine chefs. Then add 5 to 10 drops of Pineapple juice onto each piece of meat and perforate them again. 6 years ago Such great food, and people tooYumyumyumyumyumyum5 stars, Reply Try it yourself, you will not be disappointed. You guys sure know how to eat ! Steak is by far the easiest thing to mess up on the braai: if you’re not careful, before you know it, you’ll have a charred, chewy piece of meat. Once you have finished with the Pineapple juice and Balsamic vinegar, its time for some spices. When you hold you open hand, palm down an inch or two (2 to 4 cm) above the grill, it should become uncomfortably hot within 5 to 8 seconds. https://www.farmersweekly.co.za/lifestyle/recipes/cooking-rabbit-meat Some people say that you can marinate the meat in Coke with spices, but if you choose to do this, it will turn to ground beef if left in there for more than a couple of hours. I meant that we do not get as cold as the UK. 100 ml meat stock 30 ml butter Season the meat with salt and pepper and dust lightly with flour. If you are in the bush, rub the steak with a little salt and pepper, cook it to a maximum of medium rare on an open flame, and enjoy. All in all you should not turn the meat more than 4 times before taking it off to enjoy. Use a fire lighter and break into smaller pieces. This reaction is named after chemist Louis-Camille Maillard, who first described it in the 1910s while attempting to reproduce biological protein synthesis. Prepare a good bed of hot coals for your braai. Here are the average minimum and maximum temperatures during summer and winter for some cities as supplied by the weather service. Your "fire" should then be ready to "braai". Carefully light the firelighter, and gradually add thicker pieces of wood. Before starting wash your hands, the work area, the dish and fork. A good braai will have a huge selection of meat, with an abundance of sides. We usually do it once or twice a week, probably… Read More »Simple Way to Make Perfect Braai meat Spices and herbs, other than the meat itself, are the fundamental building blocks of any good brazil. Now quickly place the pieces of meat on a very hot grill, oil side at the bottom. Unlike most birds it is red meat, which surprised me at first. The word braai, which comes from the Dutch braden, meaning ‘to grill’, is an abbreviation of braaivleis meaning ‘grilled meat’. Shisa nyama is a term used in many South African townships to describe an informal barbeque or braai where friends come together near a butchery, to grill meat … Whether you’re after the perfect braai for your meat or vegetables, nothing beats an outdoor braai, however if live in a flat or small apartment, this braai day could be a bit of a challenge. They will be thrilled not to say impressed! The flames might rush up briefly but that is fine. I love the Internet for its vast amount of information. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. Another braai tradition is ‘braaibroodjie’ – a grilled sandwich filled with meat from the braai as well as salad, cheese and sweet chutney. What a fantastic instuctable. Do not turn the meat over this time but leave them for 10 to 20 minutes. This step is not essential but it does add a nice flavor to the meat. Stephenniall, Vetkoek is brilliant! I am very sure you will impress us. Probably the only thing that will prevent a South African from having a braai is a rugby game, in which case they will probably simply braai before or after the game! Pack your Blitz or alternative first into the Braai, light the fire starter and then pack your wood around it. The blog is johntannersbbqblog.wordpress.com . Yummy Peanut Butter Chocolate Chip Brownies. The fact that the word “vleis (meat)” is part of it must not be … Occasionally add some more pieces to the fire. When juice collects on top again you can check it for doneness as explained in the next step. Coriander You can put anything inside depending on your personal preference. on Introduction. Kudu is a very dry meat, so cooking it has to be done with some care or it can get tough and difficult to eat. Try it out! Pork is a thin, lean meat that cooks fairly quickly and can dry out as quickly. We usually do it once or twice a week, probably more. It absolutely just melts in your mouth. Try to pack smaller pieces and then gradually pack larger pieces ontop. It's a chance to get your friends and/or family together, sip some wine or down a couple of cold ones. I think I will make an instructable on that. Do not turn the meat over too often on the grill. Just do it! A Römertopf is a Dutch word for a type of clay pot used for cooking (see picture). Add some salt, pepper (or black pepper), coriander and other spices to suite your taste. I think I would agree with you on that- It is delecious and apparently it is something like 40% more lean than beef or something.

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