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Wildsbredie (Game Stew)

Written by

Jan Bouwer

in

AuthorJan Bouwer
DifficultyIntermediate

A rich, slow-cooked South African game stew made with kudu or other game meat, marinated for days in a tangy vinegar and citrus marinade, then simmered with red wine, port, pineapple, mushrooms and a touch of chutney for a deliciously delicate wild flavor.

Yields1 Serving
Prep Time2 daysCook Time3 hrs 15 minsTotal Time2 days 3 hrs 15 mins

 1.50 kg Kudu or other game meatcut into blocks
 250 ml Water
 250 ml Red wine
 250 ml Port
 250 ml Vinegarfor marinade
 250 ml Fresh lemon juicefor marinade
 4 Whole clovesfor marinade
 2 sticks Bay leavesfor marinade
 2 tbsp Saltto taste, for marinade
 Freshly ground black pepperto taste, for marinade
 4 Onionsroughly chopped
 150 g Butterfor frying
 820 g Pineapple chunkscanned, with liquid
 500 g Whole button mushroomscanned (2 tins)
 1 Beef or brown onion soup powder1 packet
 1 Mushroom soup powder1 packet
 380 g Evaporated milkcanned
 250 ml Fruit chutney
 125 ml Worcestershire sauce

1

Mix all the marinade ingredients together and marinate the meat in it for at least 1 to 3 days.

2

Drain off the marinade.

3

Mix the water, red wine, and port and cook the meat slowly in this liquid for 2.5 to 3 hours until tender.

4

Drain off the cooking liquid.

5

Fry the onions in a little butter and add to the meat mixture.

6

Add the pineapple pieces along with their liquid.

7

Add the mushrooms to the mixture.

8

Mix the soup powders well with the evaporated milk and add this to the mixture.

9

Add the chutney and Worcestershire sauce and bring the mixture to a boil.

10

Add the cooked meat and cook through for about 15 minutes.

11

Serve with stamped mielies (crushed maize) or rice.

CategoryCuisineCooking MethodDiet

Ingredients

 1.50 kg Kudu or other game meatcut into blocks
 250 ml Water
 250 ml Red wine
 250 ml Port
 250 ml Vinegarfor marinade
 250 ml Fresh lemon juicefor marinade
 4 Whole clovesfor marinade
 2 sticks Bay leavesfor marinade
 2 tbsp Saltto taste, for marinade
 Freshly ground black pepperto taste, for marinade
 4 Onionsroughly chopped
 150 g Butterfor frying
 820 g Pineapple chunkscanned, with liquid
 500 g Whole button mushroomscanned (2 tins)
 1 Beef or brown onion soup powder1 packet
 1 Mushroom soup powder1 packet
 380 g Evaporated milkcanned
 250 ml Fruit chutney
 125 ml Worcestershire sauce

Directions

1

Mix all the marinade ingredients together and marinate the meat in it for at least 1 to 3 days.

2

Drain off the marinade.

3

Mix the water, red wine, and port and cook the meat slowly in this liquid for 2.5 to 3 hours until tender.

4

Drain off the cooking liquid.

5

Fry the onions in a little butter and add to the meat mixture.

6

Add the pineapple pieces along with their liquid.

7

Add the mushrooms to the mixture.

8

Mix the soup powders well with the evaporated milk and add this to the mixture.

9

Add the chutney and Worcestershire sauce and bring the mixture to a boil.

10

Add the cooked meat and cook through for about 15 minutes.

11

Serve with stamped mielies (crushed maize) or rice.

Wildsbredie (Game Stew)
IngredientsDirections

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