Tasty shredded venison


Ingredients 21
Servings 0
Time

Ingredients

  • MARINADE
  • 190
    ml
    fresh lemon juice
  • 20
    ml
    balsamic vinegar
  • 65
    ml
    olive oil
  • 2
    crushed garlic cloves
  • 3
    lemon leaves
  • 5
    whole cloves
  • 3
    ml
    white pepper
  • 10
    ml
    ground coriander, roasted
  • 2
    kg
    venison such as springbok, or neck pieces
  • 500
    g
    lambs shins or stewing meat
  • 1
    pig's trotter (optional)
  • 250
    g
    bacon, chopped
  • 2
    onions, finely chopped
  • 2
    crushed cloves of garlic
  • 375
    ml
    water
  • 250
    ml
    red wine
  • 15
    ml
    cake flour
  • 30
    ml
    quince jelly or apricot jam
  • 15
    ml
    natural yoghurt (optional)
  • fresh gooseberries to serve
 

Method

 
Mix all the ingredients for the marinade. Marinate the meat overnight. Fry the bacon, onions and garlic until the onion has softened. Place the marinade with the water and meat into a pressure cooker (which should be half full). Put the lid on. Pressure cook for about 1 1/2 hours. Allow to cool and remove lid. Put meat into a large dish and allow to cool. Remove the bones and mix thoroughly. Flavour with salt. Make a paste of the wine, flour and jam and stir into the meat. Return to the pressure cooker and heat until well cooked through and hot. Remove from heat and stir in the yoghurt. Spoon some of the sauce onto a plate and pile the meat on top. Enjoy with fresh gooseberries.
 

Read more on: pressure cook
 

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