Venison Taco Tuesday

Venison Taco Tuesday

Wild, and free: Tom Hunt's confit rabbit recipe

Wild, and free: Tom Hunt’s confit rabbit recipe

July 19, 2020 Comments Off on Guide to making the perfect Impala Venison Boerewors Cooking Venison, Recipes

Guide to making the perfect Impala Venison Boerewors

Guide to making the perfect Impala Venison Boerewors

Pin Print Boerewors may seem difficult to make but it is actually a fairly simple process. Ingredients For every 4kg meat in total: Method Mixing the spices Mix all the cubed meat and fat together. In a separate bowl add the spices and Worcestershire sauce. Mince the meat through […]

  • Mixing the spices
  • Mix all the cubed meat and fat together.
  • In a separate bowl add the spices and Worcestershire sauce.
  • Mince the meat through a mincing machine or hand mincer, make sure you are not using too small a hole. The meat still needs some texture, so don’t grind it too finely.
  • When this is done, add 1 cup of cold water and mix well. This helps to ensure that the meat flows easily into the casing when making the boerewors.
  • Making the boerewors:
  • Drain the casing after rinsing well on the insides under a running tap. Place the casing over one end of the filling horn on the mincing machine. Carefully push all of the casings on leaving about 7-8cm over to hang down. Tie a knot in this hanging piece so that the meat will not fall out.
  • Grabbing hold of a second pair of hands at this point makes the process easier!
  • You then feed the wors mixture into the casing horn while your assistant holds the casings, guiding the filling along the tube.
  • Feed the mixture into the mincer a little at a time, (depending on what you are using). At the same time, secure the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
  • Mould the mince with your hand to make it uniformly thick.
  • Don’t pack the casing too full, or the boerewors will burst while cooking but try to avoid air bubbles. If there are air bubbles, pop them open and continue.
  • After the casing has been filled, remove it – still attached to the horn – from the mincing machine.
  • Push any remaining filling into the casing and tie a knot in the end. You can also just turn it tightly. It is now ready to be cooked.

Click here to view original web page at www.thesouthafrican.com

Comments are closed.