Some of our chef's secrets

Venison

Roast Karroo Ostrich Steak

Take your thinly sliced ostrich steak & marinate in red wine & juniper berries.

Cook the pumpkin & mealie meal, mash together remember not to add salt as this will ruin that sweet Swazi pumpkin taste. Finely chop the onion and sweat, when it is softy add the white wine & the green peppercorns, of course not forgetting the saline solution as well, reduce and add the cream, to thicken just add a touch of arrowroot.

To cook the ostrich, preheat a skillet pan and flash fry leaving the center pink.

To serve place the pumpkin on the plate wrap the steak around the pumpkin mixture and pour the sauce over the top.

To serve place the pumpkin on the plate wrap the steak around the pumpkin mixture and pour the sauce over the top.

Ostrich steak, sliced thinly, onion, cream, white wine, green peppercorns, pumpkin, mealie meal, red wine, juniper berries.

Buckwheat Venison

Using a well matured piece of loin from an Impala cut into strips, marinate in balsamic vinegar, fresh basil and crushed pecan nuts.

One of my favourite pancakes is made with buck wheat, I used to eat these in a place in London many years ago called the Asterix & Obelix, using this type of flour to make this pancake provides a much better flavour and texture with this dish. Make the white wine sauce as earlier described, flash fry the impala strips taking care not to burn, the balsamic because of the high sugar content has a tendency to caramelise.

Impala, fresh basil, chopped pecan nuts, balsamic vinegar, white wine, cream, onion, buck wheat, eggs, milk, seasoning, salad greens, tomato salsa.

Wrap the impala in the pancake and pour the cream sauce around it, to finally compliment the meal place on the side of the plate some mixed salad greens tossed in a tomato salsa