I was provided with a bottle of Amarula in order to enter this competition, and the prize for the winning dish is a luxury getaway in the Bushveld. This post is in line with my blogging policy. I made this Venison Braised In Amarula for my entry.
Venison Braised In Amarula
After I told my friend Alex that I had been invited to take part in a competition hosted by Amarula, to celebrate South Africa’s heritage, he mentioned making a dish based on the springbokkie. This is a shooter made of Amarula and peppermint liqueur. Many a festive evening in my youth ended with a few of these. The springbok is our national animal, and nothing says South Africa more than the term Bokke, which refers to our South African national rugby team. This venison casserole for can be enjoyed in any setting, for any occasion. I chose to make it for lunch last Saturday so we could eat it while watching the rugby – it was raining and cold outside and this was a warming meal.
Venison Braised In Amarula
- 200 g baby tomatoes, cut in half
- salt and freshly ground black pepper to season
- 15 mls olive oil, plus more for drizzling
- 1 small handful fresh mint, finely chopped, plus extra for garnishing
- 600 g venison knuckles
- 60 mls Amarula
- 250 mls beef stock
- 250 mls frozen peas
- 5 mls arrow root
- Preheat the oven to 200° Celsius
- Season the cut side of the tomatoes with some salt and then place cut side down on a baking sheet
- Drizzle with olive oil and season with salt
- Sprinkle the mint over the tomatoes and cook for 20 minutes in the oven
- Heat 1 tablespoon oil in a casserole dish
- Season the meat with salt and pepper and brown
- Set aside
- Deglaze the pan with the Amarula
- Add the beef stock and reduce the heat to a simmer
- Scrape the tomatoes, any juice and the cooked mint into a food processor and purée until smooth
- Add to the stock mix together with the meat
- Cover and simmer for one hour
- Remove the meat with a slotted spoon
- Remove ¼ cup of the gravy and mix the arrow root into this
- Return to the pot together with the peas
- Increase the heat and when the peas are hot, and the gravy thick, spoon over the meat
- Garnish with some fresh mint
Click on the links for conversions and notes.
What I blogged:
- two years ago – Friday’s Food Quiz Number 31
33 thoughts on “Venison Braised In Amarula”
Venison isn’t among my favourites, but this sounds good. Wish you had a “like” button:)
thank you – and there is a thumbs up button instead of a like button at the end of the post 🙂
I love venison but we can´t get it here. This dish sounds so good, so many lovely flavours and perfect for sitting and watching the rugby!
you will soon be in the UK and I know you get some amazing venison there 🙂
I think you are well on your way to winning with this recipe Tandy.
thank you Mandy for the lovely compliment 🙂
‘while watching the rugby’ – girl after my own heart my friend 😀
Choc Chip Uru
thanks, we were watching the Super 15 – Reds vs Sharks and Crusaders vs Bulls – and the QLD Reds lost! Have a super day 🙂
You really should win with this one!
thanks Cindy – I have not seen what the ‘competition’ has entered though xox
Looks so delicious, Tandy.I’ll copy this for when I see some venison on my shopping sprees. 😉
Please let me know when you make it 🙂
What a gorgeous dish! I hope you win this.
thanks Asmita 🙂
What a hearty dish!
very hearty 🙂
Good luck Tandy! I hope you win as it looks fantastic! 😀
Thanks Lorraine, I hope so too 🙂
It’s a beautiful dish! Tell me what amarula might taste like? Best of luck to you in the competition.
thanks Tammy – I have put a link here for the best advert about Amarula (it is a creamy rich liqueur) http://www.youtube.com/watch?v=8WxcvOAI4aA – have a super day 🙂
that really looks like a rainy day comfort meal. Delicious. Holding thumbs you win 🙂
Thank you, it was perfect for the rainy weather 🙂
Looks delicious, Tandy.
Thanks Kate 🙂
I’ll muster up the courage to try this one, too good to resist!
it is very good 🙂
Definitely pinning this one for when the weather turns cool!