Ingredients:
1kg venison shins
3 cloves of garlic
400g tinned tomatoes
1 onion chopped
2 potatoes
2tbsp brown sugar
1tsp paprika
1tsp salt
1tsp black pepper
3tsp Worcester sauce
1tsp curry powder
6 cloves
100g chutney
Method:
This bredie can be made in the oven, on the stove top or in a slow/pressure cooker.
All the ingriedients are added together and very slowly braised over about 3 to 4 hours. No need to add or thicken anything, this recipe takes care of itself
For the dombolo 2 cups cake flour
1 tsp instant yeast
1 tsp salt
250 ml warm water plus extra if necessary
2 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander
Method:
Mix your yeast and warm water together
Mix all other ingredients and add your water mix and bring together
Do not beat or work roughly with your dough, rather fold inwards over itself to build the gluten. Depending on outside factors, you might need to add more water if the dough seems to stiff/hard. The dough should be soft and almost “wet”
Fold until the dough comes together nicely and leave covered to prove
Breaking off small balls lay on top of your cooked bredie and close the lid to “steam."
This does not take long. When the dough is firm on top, your dish is done.
1kg venison shins
3 cloves of garlic
400g tinned tomatoes
1 onion chopped
2 potatoes
2tbsp brown sugar
1tsp paprika
1tsp salt
1tsp black pepper
3tsp Worcester sauce
1tsp curry powder
6 cloves
100g chutney
Method:
This bredie can be made in the oven, on the stove top or in a slow/pressure cooker.
All the ingriedients are added together and very slowly braised over about 3 to 4 hours. No need to add or thicken anything, this recipe takes care of itself
For the dombolo 2 cups cake flour
1 tsp instant yeast
1 tsp salt
250 ml warm water plus extra if necessary
2 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander
Method:
Mix your yeast and warm water together
Mix all other ingredients and add your water mix and bring together
Do not beat or work roughly with your dough, rather fold inwards over itself to build the gluten. Depending on outside factors, you might need to add more water if the dough seems to stiff/hard. The dough should be soft and almost “wet”
Fold until the dough comes together nicely and leave covered to prove
Breaking off small balls lay on top of your cooked bredie and close the lid to “steam."
This does not take long. When the dough is firm on top, your dish is done.
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