It looks like a perfect autumn day is on its way for us in Cape Town
on Sunday. We're on the cusp between autumn and winter where there are
some magnificent days. The forecast is for a light breeze, patch cloud
and 26C. So I've decided on a braai.

Being on the cusp, we can enjoy the pleasure of the outdoors, but also
the winter treat of Venison. I could ignore the fire and simply make a
casserole, or I could get some venison sausages, but I was wondering
if anybody here had alternative suggestions.

I'm concerned that venison is a bit lean to make good kebabs. I could
try larding each kebab with bacon, which might be a solution, but will
be a bit fiddly unless I use fairly large lumps.

I'm also in half a mind to go for a venison pie, again with no fire.
It might be a bit heavy for the day though.

Would a Weber bbq work for a haunch of, say, Springbok? It'd be really
annoying if it didn't work, but I wonder. The dome keeps the interior
reasonably moist....

On May 15, 7:55 am, "Peter H.M. Brooks"
wrote:
It looks like a perfect autumn day is on its way for us in Cape Town
on Sunday. We're on the cusp between autumn and winter where there are
some magnificent days. The forecast is for a light breeze, patch cloud
and 26C. So I've decided on a braai.

Being on the cusp, we can enjoy the pleasure of the outdoors, but also
the winter treat of Venison. I could ignore the fire and simply make a
casserole, or I could get some venison sausages, but I was wondering
if anybody here had alternative suggestions.

I'm concerned that venison is a bit lean to make good kebabs. I could
try larding each kebab with bacon, which might be a solution, but will
be a bit fiddly unless I use fairly large lumps.

I'm also in half a mind to go for a venison pie, again with no fire.
It might be a bit heavy for the day though.

Would a Weber bbq work for a haunch of, say, Springbok? It'd be really
annoying if it didn't work, but I wonder. The dome keeps the interior
reasonably moist....

I only ever turn venison into a casserole. But I have had venison
steaks prepared on a grill which were delicious.
I have some venison in my freezer at the moment.

"Peter H.M. Brooks" wrote:

It looks like a perfect autumn day is on its way for us in Cape Town
on Sunday. We're on the cusp between autumn and winter where there are
some magnificent days. The forecast is for a light breeze, patch cloud
and 26C. So I've decided on a braai.

Being on the cusp, we can enjoy the pleasure of the outdoors, but also
the winter treat of Venison. I could ignore the fire and simply make a
casserole, or I could get some venison sausages, but I was wondering
if anybody here had alternative suggestions.

I'm concerned that venison is a bit lean to make good kebabs. I could
try larding each kebab with bacon, which might be a solution, but will
be a bit fiddly unless I use fairly large lumps.

I'm also in half a mind to go for a venison pie, again with no fire.
It might be a bit heavy for the day though.

Would a Weber bbq work for a haunch of, say, Springbok? It'd be really
annoying if it didn't work, but I wonder. The dome keeps the interior
reasonably moist....

You can hot grill it, but not too long. The kebab idea would work.
Wrap each chunk with some bacon rather than larding it.

-sw

Victor Sack wrote:
Peter H.M. Brooks wrote:

I'm concerned that venison is a bit lean to make good kebabs.

It can be done. Just do not overcook it.

I could
try larding each kebab with bacon, which might be a solution, but will
be a bit fiddly unless I use fairly large lumps.

Barding, not larding. Here is a nice recipe calling for barding:
http://www.cooksister.com/south_african_food/index.html

Another very nice way to cook it, is to make sosaties:
http://www.theherald.co.za/femme/2002/07/31/cook.htm

Springbok is very nice meat indeed.

Victor
Venison Steak : The secret is not to "stew" the meat whilst cooking. ie
if you are cooking on a hot plate, if you let the meat bubble, it's not
going to be very nice. So the hotter the better and keep moving it
around on a hot plate. Like any meat, stewing meat is stewing meat.
Steak is steak and there is no reason why you shouldn't cook a venison
steak just like you cook a beef steak - ie hot and fast.... but I
emphasise hot for venison and it will taste good