Grandma's Marinade Venison Recipe / Directly from "Silver Mamma Chef's Kitchen"
Silver Mamma Chef would like to wish all her Hivian friends a healthy and wealthy 2022, may all your dreams and aspirations come true.
Silver Mamma Chef was busy cleaning the fridge and freezer throwing out old left overs from Christmas and New Year before it started growing strange and wonderful things out of them.
Rearranging the freezer, she found some frozen venison cuts which she'd bought a couple of weeks back forgetting she had them; while putting it aside to defrost, and pondering on how she was going to cook it; her grand-mothers old recipe came to mind, taking her back to her youth on the farm in the Eastern Cape.
Fondly remembering the men going hunting and bringing back their kill of the day, Springbok or Blessbok, and how her Ouma (grand-mother)prepared the wild Game meat before cooking up a hearty meal for all to enjoy.
Silver Mamma Chef has such wonderful memories of back then. Omg!!.....before she becomes all teary eyed and philosophical about it, she would like to make an announcement since she is retired and has ample time on her hands.
Silver Mamma Chef's Kitchen has re-opened, and would love to share "Grandma's Venison Recipe" Dinner for Two, with her Hivian friends.
Marinade Venison chops with Basmati Rice and Butternut
INGREDIENTS
(Dinner for Two)
- 500grams Venison chops
- 1 Onion
- 3 Potatoes
- 3 Cloves of Garlic
- 1 Tablespoon of Ginger (The ginger lessons the gamey taste)
- 2 green Chili cut through the middle
- 2 Tablespoons Apricot Jam
- 1/2 cup of vinegar
- 1 Teaspoon Pepper corns
- 1/2 a butternut (pumpkin) peeled and diced
- 2 pickled onions chopped (optional)
- A sprig or two of fresh Thyme
- Oil for cooking
- 1 Cup Basmati Rice
Marinade the meat in vinegar, garlic, ginger, chili ,pickled onion, pepper corn and jam; cover and leave in fridge for 2 to three hours, or leave it over night.
Silver Mamma Chef was in a hurry so only left it for two hours before cooking.
Chop up onion and garlic ,let sauté in oil before adding meat.
Don't use all the marinade, about 2 or 3 tablespoons should do the trick; add 1 tablespoon apricot jam, braise the meat then add about 1 cup of water, just enough to cover the meat. Simmer for 45 minutes then add potatoes, cook on low heat until potatoes are soft and meat is tender.
When cooked, switch gas off and leave on stove for twenty minutes.
Cook 1 cup of Basmati rice.
Cook diced butternut until soft then mash the butternut with butter, add a sprinkle of nutmeg if desired with a bit of brown sugar, (not to much sugar, just a sprinkle or two)
Silver Mamma Chef got a bit carried away and forgot to take a photo of the butter nut, "any way"!!... it's not a train smash, it's on the plate Lol!! We all know how to cook Butternut (pumpkin), now don't we.
Venison and Basmati Rice served with Butternut, a delicious hearty meal.
Hubby had a second helping, just for the record Lol!!
Bon Appetit!! Until next time.
From "Silver Mamma Chef's Kitchen", thank you for allowing me to share my Grandma's recipe with you.
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All photos property of @artywink
Original content by @artywink
Looks and sounds delicious, grandma's recipes normally the best!
!LUV
@joanstewart(9/10) gave you LUV.
Thank you @joanstewart I promise you it's is delicious. Thanks for stopping by.
Love venison and do it quite often myself, always nice to find different recipes and ideas.
It's much more healthier than the meat we buy. Thank you @joanstewart for your kind words.
Venison is much healthier and in many cases more cost effective, young don't know how to cook it, now normally only see older generation take when available. Only 'wild' meat that has become costly is ostrich.
That's so true @joanstewart venison is cheaper and healthier than the most other meat, I use the venison mince as well. I'm not fond of ostrich, i buy free range chicken, but that is quite hard to come by, the real thing I mean. Stay healthy and safe.
We don't get venison as much as we used to with many people we knew no longer going out, shops very seldom. Last truly free range chickens only found in rural areas I don't think one finds them in the suburbs. Have a wonderful day, at least a little cooler to what we had at the coast yesterday.
You to @joanstewart go well.
I think I would have had three helpings haha can you tell I love venison! I bet hubby was happy, that looked a delicious dish.
I love venison because it's so healthy, thank you for passing by @tengolotodo. I really appreciate it.
That looks delicious. We don't eat Venison here; you can't get it in the butcher shops or supermarkets, but I've eaten it in other places a couple of times, and I like it.
It's very healthy meat, very rich though can only est a little at a time. Venison also has to be cooked correctly, otherwise it's not nice. Thank you @coquicoin for stopping by. Have a great day.
So glad your kitchen's opened up again @artywink. I've not eaten venison for many many moons but I'm sure this brought back fond memories for you of your Ouma!
Oh yes it did @lizelle,I often buy the venison mince if I can get it, really tasty and cheaper than normal mince. Silver Mamma Chef decided she needs to open her kitchen again. Lol! It will just be cooking for the two of us. Thanks for stopping buy.
That looks and sounds delicious, I would have loved to be sitting at your dining room table @artywink to eat this dish. Thank you for the recipe and as usual I am a tad late, the story of my life right now!
Lol!!no problem @angiemitchell I'm always running late, thank you for passing by. It's so nice to hear from you, have a great day.
But, I like to arrive on time to sit around the table for a meal. Usually with a bunch of flowers. xx
That is nice @angiemitchell you are welcome any time, have a great day.