Lockdown Blue Wildebeest Bobotie, a new look at an old favourite…

Lockdown Blue Wildebeest Bobotie [forgive the shoe]

A family member regularly shoots for the pot in the hunting season. This year our deep freeze is filled with Blue Wildebeest. Prime cuts and vast amounts of excellent mince. So I thought to try a ‘new recipe’ for Bobotie. I abandoned the usual bread addition.

What you’ll need
4 large onions
2 Tbs Coconut oil, use a little more if you like
4 Tbs Medium Curry Powder
1 Tbs Muscovado or Palm Sugar
3 Tbs Turmeric
2 kg Venison mince
4 Tbs Wine Vinegar or Lemon Juice
500 ml Beef Stock
Small handful of golden sultanas
Sea salt and freshly ground black pepper.
2 eggs
500ml milk – I used Macadamia Milk
turmeric8 lemon or bay leaves

What you’ll do
Set the oven at 160C. In a large ovenproof cast iron enamel casserole [with lid to use later] melt the coconut oil over medium heat. Add the onions and a grind or two of sea salt which helps dry out the onion. Over very low heat and this would take up to 40 minutes until the onion is a light golden brown. Take off the heat and add the curry powder, the sugar, turmeric, and take back to low heat and stir fry for the spices to allow the spices to loom. Break up the mince and add to the casserole. Cook over gentle heat until the mince turns from pink to brown. Add the vinegar and lemon juice, the beef stock and the sultanas. Bring to the boil and smooth over the top. Place the lid on the casserole and cook in the middle of the oven for 2 ½ hours. Meanwhile prepare the custard topping. Whisk the two eggs in a bowl and season well with sea salt and freshly ground black pepper.

Remove from the oven, take off the lid, please the eight lemon leaves around the edges. Turn up the oven temperature to 180C. Pour over the custard carefully, return to the oven for 30 minutes to set the custard.

Serve with steamed Basmati Rice and sambals…

September 15th, 2020|Categories: Michael's Writings, Recipes, venison|Tags: , , |

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