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“What exactly is venison?” venison is the meat of any game animal, and it’s known for its distinctive flavours. Venison is very common in South Africa; in fact, it’s known as the home of good venison, but our primary focus the Namibia venison is seen as the jewel in the crown of Venison delicacies, that’s because the best game meat comes from Namibia.
Asides the distinct taste, Its nutritional composition makes it a healthy meal rich in high-quality protein, low-fat content, and essential nutrients like iron, zinc, and vitamins. It offers a healthier alternative to traditional meats. The culinary uses of Namibian Venison are limitless, from hearty stews to succulent steaks.
Where is Namibian venison from?
Namibian Venison has earned a special place on the plates of both locals and travellers alike. Namibian Venison is from their indigenous game species, such as Kudu, Springbok, Oryx, Impala, and Wildebeest. This contributes to its rich diversity of flavours. Namibia’s commitment to sustainability and ethical hunting practices ensures the region’s wildlife conservation making it sustainable.
Namibian cuisine is a blend of indigenous traditions and European influences, where venison holds a special place. Here are other culinary ideas from venison Biltong, a beloved Namibian snack, takes thinly sliced venison that’s been dried creating a chewy treat that’s perfect for snacking; Potjiekos steals the show with its rich and comforting stew made using tender cuts of Namibian Venison, vegetables, and aromatic spices cooked in a three-legged pot over an open flame, Braai, Namibia’s version of a barbecue.
I will be sharing the Namibian Venison sauce made with saucy curry called Rhogan Josh.
Namibian Venison
Ingredients
- 1 kg boneless venison meat (shoulder or leg)
- 2 tablespoon butter
- 4 tablespoon olive oil
- 1 large onion (chopped)
- 3 red chillies (sliced)
- 4 cloves garlic (ground)
- 2 tablespoon desiccated coconut
- 4 tablespoon cardamom pods (grounded)
- 1 medium tomato paste
- ½ teaspoon garam masala
- 1 cup plain yoghurt
- 2 medium tomato (chopped)
- 2 teaspoon ground cumin
- 1 teaspoon poppy seeds
- ½ teaspoon fennel (ground)
- ½ teaspoon cardamom (ground)
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon cloves (ground)
Instructions
- Cut the boneless venison meat into bite-sized pieces1 kg boneless venison meat (shoulder or leg)
- Marinate the venison with olive oil, ground cardamom pods, ground cumin, fennel, ground cardamom, black pepper, turmeric, and cloves. Mix well, ensuring all the meat is evenly coated with the spices. Cover the bowl and let it marinate for at least 1 hour4 tablespoon cardamom pods (grounded)
- Heat the butter and olive oil over medium heat2 tablespoon butter
- Add the chopped onions and sauté until they turn translucent and lightly golden1 large onion (chopped)
- Stir in the sliced red chillies and ground garlic, cooking for an additional 1-2 minutes3 red chillies (sliced)
- Mix the desiccated coconut, poppy seeds, and ground cardamom pods2 tablespoon desiccated coconut, 1 teaspoon poppy seeds
- Increase the heat to medium-high and add the marinated venison pieces to the pot and sear the meat until it browns on all sides, for about 5-7 minutes
- Mix in the tomato paste and cook for an additional 2-3 minutes to infuse the flavours1 medium tomato paste
- Pour in the plain yoghurt and stir well to combine with the meat and spices1 cup plain yoghurt
- Add the chopped medium tomatoes to the pot, mixing them evenly2 medium tomato (chopped)
- Reduce the heat to low, cover the pot, and let the venison simmer gently and stir occasionally to prevent sticking and ensure even cooking
- Once the venison reaches the desired tenderness, sprinkle the garam masala over the stew and mix it in½ teaspoon garam masala
- Serve and Enjoy, you can pair it with steamed rice, couscous, or traditional Namibian side dishes.
