06
Fri, Jun

Venison meat
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For this month’s edition of our cooking page, Renette Fourie from Upington treated her sister-in-law, Adri Reynecke from Suidsande, Olifantshoek, with delicious Gemsbok steak.

Because it is hunting season, she chose Gemsbok steak, but if you prefer to use Kudu steak, you are welcome - it can be made in the same way.

Ingredients:

1 kg Gemsbok steak
Salt, pepper and spices to taste
2-4 eggs
2 cups flour
2 onions cut into rings
Oil – for baking
4 slices of bread
1 lemon or lemon juice

Method:

•    Pre-cut the steak into fillets, chop and sprinkle with lemon juice. Leave for at least 1 hour.
•    Pour over spices and dip in beaten egg and flour alternately, to form a dough.
•    Fry in hot, shallow oil until half cooked (should still be quite red inside).
•    Place the slices of bread at the bottom of a flat baking tray and layer the sliced ​​onion rings.
•    Place the medium-cooked steak on top and cover the tray.
•    Place it in a medium-heat oven (130 °C) while you cook the rest.
•    Layer the steak as you go and place the rest of the onion rings on top (keep the dish covered).
•    Let it rest in the oven while you get ready to eat, this gives the onions time to soak into the meat and become soft.
•    It can rest for half an hour to 1 hour.