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Venison Recipies

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  • 1Kg (2.2 lb)Venison meat, cut into cubes.
  • 500ml (17 fl oz) Port or dry red wine.
  • 250g (8.8 oz) Bacon, chopped.
  • 125ml (4.2 fl oz) Cooking oil.
  • 10ml Chopped thyme.
  • 6 Potatoes, cut into slices.
  • 4 Carrots, sliced.
  • 2 Onions, sliced.
  • 2 Cloves garlic finely crushed.


Heat the oil in a black pot and sauté the carrots, onions and garlic. Add the thyme, meat, bacon and Port. Simmer slowly for 3 hours with the lid on. Add the potatoes and simmer for another 30 to 45 minutes.

Serve with Mealie-meal (maize-meal or cornmeal).



  • 2Kg (4.4 lb)Venison rib, deboned and salted.
  • 250ml (8.5 fl oz) Dried apricots.
  • 200g (7.05 oz) Minced Beef or 100g each of minced pork and beef.
  • 200ml (6.8 fl oz) Apple juice.
  • 100g (3.5 oz) Margarine.
  • 5ml (.17 fl oz) Salt.
  • 5ml (.17 fl oz) Chopped thyme.
  • 3 Strips bacon, chopped.
  • 1 Clove garlic, pressed.


Mix the apricots, minced meat, salt, garlic, bacon, onion and thyme to form the stuffing. Smear on the inside of the rib and roll it up. Tie up with a pieces of string. Place in a frying pan, spread Margarine over the rib and pour apple juice over. Cover roll with foil whilst baking to prevent it from drying out. Bake for 2 to 2 ½ hours with the lid on at 180ºC | 355° F. Baste frequently.

Cut the string, and cut the meat into slices and serve with brown rice and stewed fruit.



  • 1 Springbuck saddle (about 3Kg) [6.6 lb].
  • 2 Cloves garlic, thinly sliced.
  • 10ml (.34 fl oz) Chopped mixed herbs.
  • 10ml (.34 fl oz) Salt.
  • 50ml (1.7 fl oz) Fruit chutney.
  • 125g (4.4oz) Dried apricots.
  • 250g (8.8 oz) Streaky bacon.
  • Freshly ground black pepper.
  • Spread the chutney over the meat.


Make an incision along the spine and stuff with the garlic and apricots. Sprinkle with herbs and salt and pepper. Place streaky bacon on the saddle and bake for 40 minutes at 180ºC | 355°F .

Serve with quince jelly.


  • 400ml (13.5 fl oz) Orange juice.
  • 400ml (13.5 fl oz) Red wine.
  • 300ml (10.1 oz) Meat stock.
  • 250ml (8.4 oz) Brown sugar.
  • 100ml (3.4 fl oz) Chutney.
  • 80ml (2.7 fl oz) Tomato sauce.
  • 40ml (1.4 fl oz) Lemon juice.
  • 20g (.7 oz ) Curry powder.
  • 25ml (.85 fl oz) Worcester sauce.
  • 1 Onion.
  • Salt and pepper to taste.


You can marinade it for 3 days in fridge. Cover the baking dish with foil.

Bake in oven 180°C | 356ºF  for +- 6 hours. 

Variations: Instead of curry powder u could use 10ml dry mustard or you could change the brown sugar with honey.



  • 500g (18 oz) Puff pastry.
  • 1kg ( 2.2 lb) Cooked venison, cut into squares.
  • 200g ( 7 oz) Streaky bacon, without fat.
  • 12½ml (.42 fl oz) Chutney.
  • 125g ( 4.4 oz) Dried apricots, chopped.
  • 25ml ( .85 fl oz) Red wine.
  • 5ml ( .17 fl oz) Chopped thyme.
  • 1 Clove garlic, pressed.


Take half of the pastry and line a pastry dish. Keep the rest of the pastry aside for the crust. Mix the rest of the ingredients and dish into the pastry bowl. Cover with the rest of the pastry and garnish.

Bake for 30 minutes at 180ºC | 356ºF. Serve with rice and apple jelly



  • 500g ( 1.1 lb) Ostrich mince.
  • 410g ( .90 oz) Red kidney beans.
  • 1 Onion, finely diced.
  • 1 Tablespoon ground cumin.
  • 2 Tablespoon  ground coriander.
  • 1 Pinch salt and blackpepper.
  • Enough olive oil to bake.


  • 8 Hamburger rolls.


Drain, rinsed and mash your kidney beans. Mix all the patty ingredients together using your hands. Season and shape into 10 burger patties and freeze. Heat a enough oil in a pan and fry patties until well browned and cooked through. Do not overcook your ostrich patty because it will lead to a tough, dry tasteless one.

Serve on rolls with toppings.


Lettuce, tomato, danja (coriander), sliced tomato, red onion and avocado.

Freeze in a single layer between two sheets of clingfilm. Once frozen, pile the burgers on top of each other for easier storage and handling.


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