Venison Braised In Amarula

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
Venison Braised In Amarula
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5 from 1 vote

Venison Braised In Amarula

Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 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

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33 thoughts on “Venison Braised In Amarula

    1. thanks, we were watching the Super 15 – Reds vs Sharks and Crusaders vs Bulls – and the QLD Reds lost! Have a super day 🙂

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