Venison Boerewors . . . .

[Woodsmoke]

A favourite of mine, but not one I get to make too often as I'm really the only one who likes it

1kg venison haunch
500g pork shoulder
1 tbsp toasted and ground coriander seeds
1/2 tsp allspice
1/tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1 tbsp malt vinegar

Mince the venison though the large plate (you want some texture to the sausage), and add the spices. Mix well and allow to sit overnight in the fridge.
Stir in the vinegar, and stuff into hog casings.

Traditionally, Boerewors is coiled (liked Cumberland sausage), but you can do it any way you like I guess.

The one stipulation I'll make though, is that it HAS to be grilled over charcoal for the real flavour!

 

[RifleTuner]

Looks good.

 

[Mike L]

Lekker!

 

[VIGILAIRE]

Will be trying this recipe. Boerewors was the staple of many many 'bring and braai' events back in the day. +1 for only ever cooking it over fire. Woodsmoke makes all the difference to the taste!

 

[aris]

Fantastic. We need a pic of it plated up with some pap & saus.

You tried making droewors? Add some lamb fat (or grind some lamb belly) to keep it moist.

 

[Little Willy]

Looks delicious. I’ll have to try it!

 

[Coddy]

I have been asked by a South African i work with to make some but never got round to it yet.

 

[Woodsmoke]

Cheers guys. Traditionally it should be quite a crumbly sausage, but while I like the flavour that texture doesn't appeal to me. It still needs substance though, so what I tend to do is reserve 2/3 of the meat mixture, and mix the rest long enough to release the myosin to bind it. When it's all mixed together it gives the best of both worlds, for my money anyway

 

[Little Willy]

I recently tried making my own biltong. Haven’t tried venison yet but this is steak and the smaller ones hanging are wood pigeon breast. It doesn’t last long! I’m on my 2nd batch now.

 

[Woodsmoke]

I recently tried making my own biltong. Haven’t tried venison yet

I hate to admit it, but I've actually found beef to make better biltong than venison

 

[Little Willy]

Is it the higher fat content?

 

[Woodsmoke]

Is it the higher fat content?

Could well be

 

[Little Willy]

There are no cows on my permission

 

[aris]

I hate to admit it, but I've actually found beef to make better biltong than venison

If using lean meat, you need to thinly slice and eat the biltong before it is fully dry inside. It should be moist inside and a nice burgundy colour. It is really no different to African game biltong.

 

[shakey jake]

There are no cows on my permission

the police have one, pretendered and looking for a home!!

 

[Heym SR20]

Boerewors is wonderful. Even better make your own casings from the gut pile of a deer.

Biltongue. Well I was told of somebody making biltongue marinading the meat in a mix of tomatoe ketchup and peanut butter to get a satay style. I am sure there is a little place in hell for those who make such things and where they are forced to sit till doomsday on interminable zoom calls discussing the various merits of different types of ketchup and peanut butter.

only thing that should be allowed near biltongue is coriander seed, black pepper, salt and little red wine or red wine vinegar.

 

[Heym SR20]

If using lean meat, you need to thinly slice and eat the biltong before it is fully dry inside. It should be moist inside and a nice burgundy colour. It is really no different to African game biltong.

I have a very two legged vermin problem when I make biltongue - it never gets a chance to dry.

 

[Heym SR20]

There are no cows on my permission

Once in Africa we shot a steer and made it into biltongue. It didn’t last very long. The whole lot was eaten by five of us in well under two weeks.

 

[aris]

I have a very two legged vermin problem when I make biltongue - it never gets a chance to dry.

I have been making it for 30 years and know exactly what you are talking about

 

[Woodsmoke]

Fantastic. We need a pic of it plated up with some pap & saus.

Can't stand the stuff, I'm afraid. Almost as bad as grits, to my palate

However! BBQ'd over charcoal with a hint of smoke from Rosemary stems, and I'm in hog heaven! I put some venison loin, and a steak on to go with it, just 'because' . . .