Hunting Season
Recipes
Freddy Hirsch Group
www.freddyhirsch.co.za Cape Town 021 5074500 Johannesburg 011 4063200 Durban 031 5694838 Bloemfontein 051 4473799 Port Elizabeth 041 5855685 East London 043 7270827 Pretoria 012 3352133 Polokwane 015 2923010 Nelspruit 013 7533061 Klerksdorp 018 4629385 Welkom 057 3575483 Kimberley 053 8329735 Newcastle 034 3154632 George 044 8746201 BILTONG PATÉ 100g Chicken livers 200g mushrooms 60g onion 50g butter100g grated Hunters biltong 250g cream cheese
50g cream
METHOD
Fry onion in butter till golden, add mushrooms and cook till soft then add chicken livers and season.
Mix all ingredients together except the cream and blend. Mix in the cream and serve on fresh bread of your choice.
BILTONG CAESAR SALAD
150g sliced wet Hunters biltong 50g cos lettuce
50g parmesan shavings
2 anchovies drained and soaked Freddy Hirsch worcester sauce egg yolks
olive oil garlic lemon juice
Freddy Hirsch vinegar croutons
parmesan shavings
METHOD
Make dressing by mixing egg yolks, worcester sauce, garlic, lemon juice and anchovies and blend.
Slowly add oil until mixture thickens then add parmesan and adjust seasoning.
Mix all ingredients together except for croutons and parme-san shavings.
Garnish with croutons and shavings and serve in a bowl.
BILTONG, PAW PAW, BLUE CHEESE & ROCKET PIZZAS
Hunters Biltong
½ baby papaya/paw paw 50g blue cheese
3T pickled jalapeno chilli sliced 50g grated mozzarella
30g fresh rocket 50g tomato paste
Ready made pizza base
METHOD
On a pizza base spread out tomato paste.
Top the base with mozzarella cheese, sliced jalapeno chillies and blue cheese bake in oven at 180C until cheese has melted. Add the sliced biltong, paw paw and rocket.
BILTONG CHEESE PUFFS
Puff pastry squares approximately10cm x10xcm 100g roughly chopped Hunters biltong
50g grated cheese
a pinch of chopped chillies
3 slices of streaky bacon chopped
METHOD
Mix together the biltong, chillies, bacon and cheese. Brush the pastry with eggwash.
Place biltong mixture in the center of the puff pastry square. Fold the pastry over making sure the ends meet and pinch the ends closed or use a fork.
Bake in the oven at 200 deg C for 10 minutes. Serve with peri peri mayonnaise.
PERI PERI MAYO
125g mayonnaise 100g QM peri peri
METHOD
Mix ingredients together, use on sarmies or as a dipping sauce.
BACON WRAPS
1 packet streaky bacon
8 pieces of Freddy Hirsch Plaaslekker dried sausage approximately 12cm long
METHOD
Wrap bacon around the sausage and fry in a pan until golden brown.
Dip into peri peri mayonnaise or serve with guacamole.
QUICK BILTONG PIZZA
½ Ciabatta loaf (cut lengthways) 1 packet tomato paste (50g) ½ packet stoned olives
2 T capers
2 anchovies chopped 80g grated mozzarella
50g sliced wet Hunters biltong
METHOD
Spread the packet of tomato paste onto the loaf.
Place the slices of biltong on top then cover with olives, ca-pers, anchovies and cheese.
Bake in the oven at 200 degrees C for approximately 15 min-utes till golden brown.
GAME BILTONG & AVO SARMIE WITH PERI PERI MAYO
1 slice of fresh bread 1T peri peri mayo
30g thinly sliced Hunters biltong ½ avo cut into slices
fresh rocket
METHOD
Spread the peri peri mayo onto the bread, add rocket leaves, biltong slices and top with sliced avo.
Season with salt and black pepper.
PERI PERI MAYO
125g mayonnaise
100g Freddy Hirsch Quick Mix peri peri
METHOD
GAME SAUSAGE ROLLS WITH TOMATO AND PRUNE RELISH
500g game Kameelhout™ sausage
5 rolls
2 tins chopped tomatoes
4ml Freddy Hirsch chilli bite seasoning (hot) 12 stoned prunes
METHOD
Braai/Grill/Fry the sausage.
In a pot mix together the tomatoes, chopped prunes and chilli bite seasoning.
Allow to cook for approximately 5 minutes until simmering and thick.
Serve with sausage on a roll.
GAME LASAGNE
1.5kg game mince
330g Freddy Hirsch What’s Cooking mince base 1lt water
1 box lasagne sheets
250g Freddy Hirsch What’s Cooking white base 750ml water
5ml Freddy Hirsch dried origanum 200g mature cheddar cheese
METHOD
In a pot fry the mince until cooked.
Add the 1lt water and What’s Cooking mince base. Allow to cook out for 5 minutes. Set aside.
In another pot add 750ml of water and What’s Cooking white base and whisk until thick. Set aside.
In a dish place a small amount of mince on the bottom and add a layer of pasta sheets. Top with a layer or
mince, then white sauce, then a sprinkle of grated cheese. Repeat until dish is full and sprinkle with origanum.
GAME MEATBALLS
250g game mince
2g Freddy Hirsch Majiek spice 500ml water
150g Freddy Hirsch What’s Cooking beef base 60g Freddy Hirsch What’s Cooking white base
METHOD
In a bowl mix game mince with Majiek spice and roll into the size of a pingpong ball.
Fry in a pan till golden brown.
Add water, What’s Cooking beef base and What’s Cooking white base and cook until sauce thickens.
If desired you can wrap the meatballs in steamed cabbage then cook in the gravy.
CURRIED GAME MINCE
1.5kg game mince
330g Freddy Hirsch What’s Cooking mince base 1.5lt water
100g Freddy Hirsch What’s Cooking curry base
METHOD
In a pot fry mince till cooked.
Add the 1.5lt water and What’s Cooking mince base.
Allow to cook out for 5 minutes. Add the curry base and cook out for a further 10 minutes.
Serve with Vetkoek, or in an omelette or cover with egg custard and bay leaves for bobotie.
GAME BURGERS
500g game mince
1 medium onion finely chopped
60g Freddy Hirsch Rustler burger mix 100g water
tzatziki (170ml plain yoghurt, 2 crushed garlic cloves, 100g cucumber grated (remove seeds, salt to taste)
METHOD
Mix together the Rustler burger mix with water and allow to stand for 5 minutes.
In the meantime, mix together the mince and chopped onion, then add the soaked burger mix.
Shape into desired size patties and braai till done.
For tzatziki mix all ingredients together and serve on top of burger.
If desired add strips of crispy streaky bacon, tomato, gherkins and lettuce.
GAME STEAKS
2x 200g Steaks/loins
150ml Freddy Hirsch di Cardelli Spare Rib Marinade
METHOD
Marinade steaks for at least 2 hours, then braai till medium rare.
Serve with onions cooked in the coals or as a steak roll with blue cheese and rocket.
SPICY GOOSEBERRY SAUCE
250g fresh gooseberries 2T sugar
4T Freddy Hirsch Quick Mix Peri Peri 150ml water
10g butter
METHOD
Place sugar into a frying pan and allow to melt gradually.
Once most of the sugar has melted, add the gooseberries and cook for 2 minutes.
Add the QM peri peri, then add the water. Bring to the boil and remove from heat.
With a spatula, crush a few of the gooseberries to release some seed.
Stir in the butter and serve with loin of springbok or any game roast.
GAME SAUSAGE BREDIE STYLE
500g game sausage 400ml water
100g Freddy Hirsch Quick Mix chunky BBQ
METHOD
Braai/Grill/Fry sausage until golden brown. Cut into finger lengths.
Mix together the water and QM chunky BBQ and bring to the boil.
Add the sausage pieces and cook for 5 minutes in the sauce. Serve with pap or mielie bread.
DRIED SAUSAGE CHEESE PUFFS
Puff pastry squares approximately 10cm x 10cm Freddy Hirsch Plaaslekker Dried sausage 7cm long 10g grated cheese
1 pinch of chopped chillies 1 pkt streaky bacon
METHOD
Wrap the bacon around the sausage. Brush the pastry with eggwash.
Place the dried sausage wrapped in bacon in the centre of the puff pastry square and top with cheese and chillies.
Fold the pastry over and pinch the ends. Bake in the oven at 200C for 10 minutes. Serve with peri peri mayonnaise.
GAME BILTONG CHILLI POPPERS
3 whole pimentos (long peppers) 120g cream cheese
60g grated mozzarella 4 chillies chopped
80g Hunters biltong chopped/grated 3 x 3cm strips puff pastry
METHOD
Make a slit in each pimento.
Mix the remaining ingredients together except for the puff pastry.
Fill the pimento cavity with the above mixture then wrap each pimento with a strip of pastry.
Bake in an oven at 200 degrees C for approximately 10-15 minutes until pastry is golden brown.
BILTONG NACHOS
To make Guacamole 1½ avocado mashed 1 tomato chopped ½ onion finely chopped
20g fresh coriander chopped 2 chillies finely chopped juice of ½ lemon
To make the tomato mixture ¼ onion chopped
2 cloves garlic chopped 1 tin tomato puree 1 tin kidney beans Olive oil
100g very moist sliced Hunters biltong 50g nacho chips
100g grated mature cheddar cheese Pickled sliced jalapeno chillies
METHOD
Mix the first 6 ingredients together, add salt, set aside. In a pan fry the ¼ onion finely chopped in olive oil, then add the garlic, cook for 1 minute and add the tin of tomato puree. Cook for 10 minutes. Add the drained kidney beans and sliced biltong to tomato mixture.
Top the nacho chips with the cheese and place in the oven until cheese starts to melt.
Cover with the cooked tomato mixture followed by a layer of pickled chillies and finish off with guacamole.
BILTONG AND SWEETCORN BREAD
2.5 cups flour 2t baking powder 5ml salt
250ml full cream milk 4 eggs
125ml melted butter 4t sugar
200g mature cheddar cheese grated ½t cayenne pepper
½t mustard powder
80g Hunters biltong grated(powder) 100g Hunters biltong slices chopped 1 tin whole corn kernals drained ½ tin creamed style sweetcorn
METHOD
Pre-heat the oven to 175 degrees C. Grease a standard size loaf tin.
Sift all the flour, baking powder, mustard, cayenne pepper and salt into a large mixing bowl.
Whisk together the eggs, sugar, butter and milk and pour into the dry ingredients. Mix well.
Add the corn and biltong and half the cheese and pour into the prepared loaf tin.
Sprinkle the remaining grated cheese over the loaf and place into the oven.
Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down.
Remove from the oven and allow to cool down for 5 minutes before removing from the tray.
BLUE CHEESE, BILTONG & PEAR CRÉME BRULEE
5 egg yolks 2 cups cream 2t veg stock
3T grated parmesan blue cheese
200g grated Hunters biltong 3 pears
METHOD
Pan fry pears in butter till golden brown. Mix all ingredients together except pears.
Plain in bain marie and cook for 20-30 minutes until wobbley. Remove and allow to cool slightly.
Place pears on the top, sprinkle with sugar and burn with a blow torch.
