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GUEST BLOG: Kate Fiduccia, South African Venison Meat Pie

July 30, 2012
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Kate Fiduccia treats us to an amazing recipe from her hunting trip in South African. Enjoy!

Our family enjoyed this tasty dish during our first trip to South Africa during the summer of 2008. Our gracious hosts, Amanda & Willem Basson, treated us to a variety of traditional South African wild game meals throughout our ten-day stay. Some of the delicious evening meals included barbecued warthog, kudu, impala, and nyala. The traditional name for this dish is “Bobotie.” After we enjoyed this for dinner one evening, I knew that I could adapt this recipe for venison here in the states. Since then, I have prepared this many times. If you want, you can even substitute beef for the ground venison.

South African Venison Meat Pie

Serves: 4   •  Prep Time: 10 minutes   •   Cooking Time: 25 minutes

  • 1 lb. venison, ground
  • 1 teaspoon salt
  • 3 tablespoons curry powder
  • 3 tablespoons fruit chutney
  • 1⁄4 teaspoon garlic powder
  • 2 onions, chopped fine
  • 2 slices white bread, grated with box grater
  • 3 eggs (use 1 then 2 later)
  • 2 tablespoons apricot jam
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons vinegar
  • 2 cups of milk

Preheat oven to 325 degrees.

In a medium saute pan over medium heat, brown the venison and one chopped onion until cooked through. Remove from heat and let cool.

In a large bowl, mix together the remaining chopped onion, salt, curry, chutney, garlic powder, egg, bread, apricot jam, Worcestershire sauce, vinegar and the cooled venison/onion mixture.

Place the mixture into a glass baking dish. In a small bowl, beat the remaining 2 eggs and 2 cups of milk. Pour the milk mixture over the meat mixture. Bake in oven for 25 minutes. Serve with yellow saffron rice or plain white rice.

 

Adapted from a traditional South African recipe supplied to me from Amanda Basson, Owner-Operator, Zeekoepan River Lodge, Kwaa-Zulu Natal, South Africa

 

Kate Fiduccia

Kate is the co-host of the Woods N’ Water television series. This family-based hunting and fishing program was founded by her husband, Peter, in 1984. Now airing for its 30th season, the Woods n’ Water TV Series can be seen on FOX Sports Net every Saturday morning at 6:30 am starting September 29th.

 

Kate has also authored several wild game cookbooks including “The Venison Cookbook: Venison Dishes from Fast to Fancy,” “Cooking Wild in Kate’s Kitchen,” “Cooking Wild in Kate’s Camp,” “Grillin & Chili’n’” and “Backyard Grilling.”  For more information on the television series and Kate’s cookbooks, visit www.woodsnwater.tv.

 

 

Zeekoepan Outfitters

“Why did we wait so long?” asked my husband Peter. After a few days of hunting plains game in South Africa with our gracious hosts, Peter was dumb-founded as to why he had waited until “now” to finally hunt in South Africa. I, too, wondered why. It is quite an experience to head out every morning and not know what animals you will see, but also know that you will see at least a hundred or two, if not more, during the day. We took 12-days for this trip. If you should ever travel on a safari, I highly recommend this length of time. You need the time to adjust to your surroundings with all the wildlife and all the different species. In our party of four hunters, we bagged Nyala, Kudu, Blesbuck, Wildebeest, Impala, and Warthog. Other plentiful game animals included rhinoceros, elephant, cape buffalo, leopard, ostrich, lion, giraffe, and reed buck.

If you are looking for a wonderful and affordable safari, please visit Amanda and Willem’s web site or contact them via e-mail. You’ll be glad you did.

zeekupan@lantic.net   •   www.hunting-safaris-africa.com

 

 

 

 

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