Category Archives: Recipes – Meat – Other

BILTONG

Biltong

Cut the meat (Silverside, Topside or Rump) into strips of about 25 mm thick. Remove excess fat, but not all. Also clean meat up by removing connective tissue, lumps, glands and non solid pieces of meat.

Mix enough 25 : 75 :: Worcestershire Sauce : Brown Vinegar to quickly dip and rinse the meat in and then put in a flat container, layer by layer. Sprinkle Biltong Spice Mix to start with in the container, then follow with a layer of meat. Repeat until all the spice and meat has been used. Put in fridge for 12 hours, turn and put back in fridge for 12 hours.

Meat can be hanged as is, or washed with a 10% brown vinegar water solution (boiled and cooled) and then hanged. Make sure the hanging area is about 12 C and well ventilated.

Biltong Spice Mix

For every 1kg of meat mix the following spices:

  • 18 g coarse Salt
  • 2 g coarse cracked Black Pepper
  • 1 g brown Sugar
  • 4 g coarse roasted and screened Coriander
  • 1 g Sodium Bi Carbonate

Mix all spices well together

The ITALIANS go INDIAN with KIWI Rabbits

84B9E444-B593-4052-ACA2-09F3443FA7F5

Being creative in the kitchen is a lot of fun, especially if one can rely on the hunter who often brings lovely, fresh, organic rabbit. He hunts on properties where insecticides are not used, and the grass is not sprayed with hormones and other awful things.  Mrs BYF has always loved chicken tikka saag, with saag in restaurants being mostly spinach, so she decided to re create the dish using a young rabbit and some tender stinging nettle tips. I do not normally enjoy Indian food, but this was delicious. What made it even more delicious is that the main ingredients were free. The rabbit was a gift and the nettles were picked by me in a friend’s vegetable garden!

1 rabbit cut up in pieces

1 cup blanched nettle tips, seeds included if they are still green

1/4 cup vegetable oil for frying

1 table spoon of flour (I know this is the hard one!)

1 medium onion finely chopped

1 teaspoon fresh ginger

1 small chili

1 teaspoon mustard seeds

4 cardamom pods, smashed

1 teaspoon coriander seeds ground

2 cloves garlic

2 teaspoons garam masala

1 cinnamon stick

1 tablespoon butter

1 cup of stock, I used home made quail stock

Heat the oil in a pot or pan big enough to hold all the rabbit pieces lying flat. Brown the rabbit well and remove from the pan. In the same pan, fry the onion until soft then add all the other ingredients except the nettles. Fry the spices until they release their aromas. Add the nettles, the rabbit and the stock, sprinkle the flour over the mix, stir until the rabbit is covered in sauce, cover the pan and cook on medium heat for about 1 hour (this depends on the age of the rabbit) until tender.

I served the dish with a cup of cooked basmati rice, tinted a lovely yellow by adding a teaspoonful of turmeric.

Mrs BYF has done well again and we washed it all down with some home made Elderberry Wine

Risotto con le Ortiche – Stinging Nettle Risotto

Our attempt to buy as little as possible from the supermarkets is paying off! It is almost as if we had spent the past 5 years preparing for this lockdown event.  We have not visited the supermarket since two weeks before lockdown started, and will go to get only white vinegar and body wash tomorrow morning as early as possible. The vegetable garden is now going into winter and everything has slowed down in the cool weather, we have some beans, artichokes, cardoon, lettuces, rocket, potatoes, leeks, spring onions, a few green tomatoes, lots of fruit and so on left to pick. One source of greens, however that is growing well now with lots of tender young shoots is stinging nettle. There are a few plants in the chook run that the chooks like to peck at, but they left enough for us to harvest. We love the taste and since today was leftover day, which means risotto with everything in the fridge, Mrs BYF pulled it all together by adding a handful chopped  stinging nettle. The result was so delicious that I decided to share

Stinging nettle also makes wonderful pesto  – just use nettle instead of basil

Risotto with everything and Stinging Nettle

1 Cup blanched stinging nettle. The blanching gets rid of the sting, if you use gloves you can skip the blanching

1 Cup diced leftover roasted lamb (home butchered) including the gravy left in the pot

4 Skinny leeks (out of the garden) chopped including the leaves

4 Spring onions (out of the garden) chopped including the leaves

2 Cloves garlic (out of the garden) chopped

1 Green chilli (out of the garden) chopped

11/2 Cup of Arborio rice

1 Litre of good unsalted stock, I used home made quail and vegetable, kept hot on the side

1/4 Cup or more of olive oil or vegetable oil for frying

1/2 Cup grated parmigiano to sprinkle at the table

Salt and pepper to taste

Mrs BYF uses her trusty medium sized cast iron pot which is good for everything

Pour the oil in the pot, add the chopped leeks and spring onions and fry gently until tender, put the garlic in towards the end of the process to avoid it burning. Add the rice and fry until the first grain pops then pour in a glass of white wine (home made). When the wine has evaporated, ladle about a cup full of stock on to the rice, more if needed to stop the rice from sticking. Now keep stirring to gelatinise the starch in the rice slowly over low heat to make a creamy risotto, intermittently adding a few spoonfuls of stock, not too much at a time. When the rice is almost al dente, it takes about 20 minutes, add the  diced meat and the nettles. Heat through, check for salt and pepper and serve immediately in warmed bowls or pasta plates. Sprinkle with lots of grated parmigiano at the table.

Enjoy with a couple of glasses of home made red wine !!!

Rabbit Pie

AE87D4B3-C0F6-4F5B-91FF-E11F6A1652E6Every time I shoot a rabbit or get some as a gift I make stock with the ribs, neck, tails, flanks and all the cut offs, keeping the prime cuts for roasting. Into the stock pot goes a few carrots, onions and celery. Somehow some leeks became too woody for normal use, so this time, I included those as well. Just add water and boil down to about half of the quantity you started off with. I don’t  add salt or pepper. Pour the stock off using a pasta strainer or colander and freeze the stock for soup or stews later. What is  left are  the meat and vegetables. Mrs BYF has been fretting about how to make the best use of these stock ‘leftovers’ . The chickens were never impressed with them and composting after tossing out the meat and bones seemed criminal, so she decided to spend the time and make a rabbit pie. This was delicious, well worth the time picking meat off the bones!

Rabbit Pie
Off cuts of about 4 rabbits
4 Large carrots, chopped
6 Small leeks including leaves, washed well and sliced thinly
2 Small onions chopped
3 Large cloves of garlic, chopped
6 Medium field mushrooms, roughly chopped
3 Tablespoons flour
3 Cups rabbit stock, more if needed
1/2 Cup sherry
Salt and Pepper
100 g Butter for frying
100 g Butter for the sauce
6 Tablespoons of olive oil
Livers, hearts and kidneys of the rabbits (optional)

Cook the stock and strain. Freeze the stock or keep in the fridge for a few days. Pick as much meat off the bones as possible, keep separate. Dice the cooked carrots. Compost the rest.

In a big enough pot to hold all the pie filling, pour the olive oil.  Fry he onion, garlic and leeks over low heat until soft and translucent. Add the carrots. Meanwhile fry the mushrooms in some of the butter until almost cooked, add to the vegetables. Stir a few times and cook for a few minutes until heated through. At this stage I fried the livers, hearts and kidneys in a bit of butter and added them to the mix. I suppose you could use chicken livers, but this is optional. Add all the fine rabbit meat you picked from the bones. In another pan, melt about 150 g butter, add the flour and salt and pepper. This will make a paste or roux , cook for a minute without burning. Add the stock a little at a time, stirring fast, until you have a thick gravy. Add the sherry, and pour the gravy into the pie mix.  Mix well and heat through.

I made one pie big enough for 3 and 4 small individual pies. With the leftover pie filling I intend to make small hand pies.

We had a lot of very tasty pie filling from ingredients we used to throw out or give to the chickens! Zero waste is still our goal!