Namibian Venison
Namibia
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Namibia is among the world's significant producers of game meat, and venison there means something more specific than deer. Kudu, springbok, oryx, impala and wildebeest are all farmed and hunted under conservancy systems, and the country's approach to wildlife management, which places conservation and controlled offtake in the same framework, is what allows game to be a normal food rather than an occasional one. That range of species is why Namibian venison is described in the plural. Each animal eats differently: springbok is fine grained and mild, oryx is denser and stronger, kudu sits between them. All are very lean, which is the single fact that governs how they are cooked. Fat is what keeps meat moist over long cooking, and game has almost none, so it is either cooked fast and served rare or braised long and slow with added liquid. Namibian cooking pairs indigenous foodways with the German and Afrikaner traditions left by colonial settlement, and venison appears across all of it: dried into biltong, cooked slowly in a potjie over open embers, or grilled at a braai. The recipe here takes a different route, treating the meat with a yoghurt and whole spice curry, which is a contemporary approach rather than a Namibian one.
Namibia's game meat production operates through communal and freehold conservancies, a wildlife management system established after independence in 1990 that ties conservation to regulated use. Kudu, springbok, oryx, impala and wildebeest are the species most commonly taken for meat.
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Cut the boneless venison into bite sized pieces.
Marinate the venison with the olive oil, ground cardamom pods, cumin, fennel, ground cardamom, black pepper, turmeric and cloves. Mix well so all the meat is coated. Cover and marinate for at least 1 hour, or overnight.
Heat the butter and remaining olive oil over medium heat.
Add the chopped onions and fry until translucent and lightly golden.
Stir in the sliced red chillies and ground garlic, cooking for 1 to 2 minutes.
Mix in the desiccated coconut and poppy seeds.
Increase the heat to medium high, add the marinated venison and sear until browned on all sides, about 5 to 7 minutes.
Mix in the tomato paste and cook for 2 to 3 minutes.
Pour in the yoghurt and stir well to combine with the meat and spices.
Add the chopped tomatoes and mix evenly.
Reduce the heat to low, cover and simmer gently until the venison is tender, stirring occasionally so it does not stick.
Sprinkle over the garam masala and mix it in.
Serve with steamed rice or couscous.
Notes personnelles de Deborah Olayiwola2 avis
couldnt get fresh venison shoulder anywhere around croydon so grabbed diced game from the butchers near the station. chale the 4 tbsp of ground cardamom pods seemed mad at first but once it simmered for the two hours with the butter and sliced chillies the smell was unbelievable. spot on.
Four tablespoons of ground cardamom pods sounded like too much o, but I tried it with some fresh game meat here in Abuja. Left it to marinate overnight like you said. The desiccated coconut gave the gravy a very nice rich texture at the end sha, e sweet well well. Took the full two hours on slow heat to get tender.