- 400 g eland game meat, cut into strips
- 1/2 tsp salt
- 1 tsp garlic, finely chopped
- 3 tbsp oil
- 1 large carrot, julienned
- 1 medium green pepper, julienned
- 1 small onion, chopped
- 1 tbsp Worcestershire sauce
- 1 beef stock cube + 750 ml water
So I was at the butchery the other day and they had game meat in stock, mhofu (eland) to be specific. I jumped on it and decided to whip up this quick fix. It was quite tasty, it was enjoyed all round.
What this really means is next time you come across some game meat, wonder no more on how to do game your game meat! You can also use this same recipe with beef, pork or chicken (bearing in mind the different levels of tenderness for each meat type). Game meat (depending on the part you get) is usually tough and may need to be simmered gently on low heat until cooked through.
P.S-Julienned means cut into strips.
- Get your ingredients together. Cut your game meat into strips. Heat oil in pot. Fry meat in two batches until browned.
- Mix together the stock and water in separate jug until stock cube has dissolved. Add the stock, to meat and bring to the boil then reduce heat to a gentle simmer. Simmer until all the liquid is finished and the meat is tender.
- Add garlic and onion. Fry for 2 min. Add the carrots and fry for another 2 minutes. Finally add the green pepper and Worcestershire sauce. Allow to cook for about 2 more mins. Taste for seasoning and adjust accordingly. Enjoy!