Braai etiket...

[Gen]

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Whahaha ha.. true story

[forkie]

thats what you get for cooking burger patties on a weber and calling it a braai....

[Fruity]

thats what you get for cooking burger patties on a weber and calling it a braai....

I must still do patties on the braai, but I did find that pic amusing.

[MphatiPyga]

I see the new top of the range Weber comes with a smoker plate and a new shape on the bottom vents to accommodate long and slow. Had my eye on a new Weber with the funky new colour but the new one sounds great even if it comes in a Henry Ford colour range, oh and a hinged lid

[Fruity]

How about this?

[MphatiPyga]

How about this?

Looks like global warming to me!

[Fruity]

Has anyone here had Venison before, and what does it taste like?

[DJR]

Has anyone here had Venison before, and what does it taste like?

Venison is very diverse. The taste is different from steak or lamb. It is leaner. The taste and texture differs from species to species. How it is killed and butchered also plays a big role in the taste and texture. What the animal fed on also makes a difference. Some cuts are more tender, others tougher. Some cuts have more taste, others less.

 

My personal rating of species:

 

1. Springbok, eland, gemsbok, mountain reedbuck, red hartebeest, black wildebeest - all right up there, keep fresh steaks, don't waste good meat making too much biltong

2. Kudu, impala, bushbuck, blesbuck - all good runners up, keep the best cuts fresh 

3. Blue wildebeest, zebra, giraffe - all worthy  second princesses, make more biltong & sausage

4. Waterbuck, warthog - an honourable mention, but only if you know how to deal with it, make sausage, salami

 

What cuts for braai or the Weber?

Fillets, sirloins. Some topsides from large animals also

Edited July 27, 2020 by DJR

[Fruity]

Venison is very diverse. The taste is different from steak or lamb. It is leaner. The taste and texture differs from species to species. How it is killed and butchered also plays a big role in the taste and texture. What the animal fed on also makes a difference. Some cuts are more tender, others tougher. Some cuts have more taste, others less.

 

My personal rating of species:

 

1. Springbok, eland, gemsbok, mountain reedbuck, red hartebeest, black wildebeest - all right up there, keep fresh steaks, don't waste good meat making too much biltong

2. Kudu, bushbuck, blesbuck - all good runners up, keep the best cuts fresh

3. Blue wildebeest, zebra, giraffe - all worthy second princesses, make more biltong & sausage

4. Waterbuck, warthog - an honourable mention, but only if you know how to deal with it, make sausage, salami

 

What cuts for braai or the Weber?

Fillets, sirloins. Some topsides from large animals also

Interesting reading, thanks DJR.

Well I bought a pack of Venison wors this afternoon to try out for next time we have wors rolls, so that's why I asked.

[Kranswurm]

Interesting reading, thanks DJR.

Well I bought a pack of Venison wors this afternoon to try out for next time we have wors rolls, so that's why I asked.

Dont over do it.Otherwise it will be dry as anything

[DJR]

Dont over do it.Otherwise it will be dry as anything

 100% correct. Keep it on the medium rare side. Also, don't over do it with all kinds of sauces and strong spices or you will destroy the unique flavour.

[DJR]

Interesting reading, thanks DJR.

Well I bought a pack of Venison wors this afternoon to try out for next time we have wors rolls, so that's why I asked.

Venison sausage will mostly have about 20% mutton mixed in to add a bit of fat. Sometimes pork is added. Braai it like you would any sausage, but don't over do it like Kranswurm said. You don't want to braai all the juices out of it.

[l4y3rcake]

I see the new top of the range Weber comes with a smoker plate and a new shape on the bottom vents to accommodate long and slow. Had my eye on a new Weber with the funky new colour but the new one sounds great even if it comes in a Henry Ford colour range, oh and a hinged lid

 

I've got the standard Master Touch and the only thing I would have from the new one is the diffuser(smoking) plate. Just about everything else is sort off the same. The lid slider on the master touch is pretty awesome cause it's basically a hinge and I can remove the lid completely if I want to.

[Fruity]

Venison sausage will mostly have about 20% mutton mixed in to add a bit of fat. Sometimes pork is added. Braai it like you would any sausage, but don't over do it like Kranswurm said. You don't want to braai all the juices out of it.

Yeh whenever I braai wors, more often than not, I braai the wors in a braai basket and I make sure no juices escape.

[Ed-Zulu]

Venison sausage will mostly have about 20% mutton mixed in to add a bit of fat. Sometimes pork is added. Braai it like you would any sausage, but don't over do it like Kranswurm said. You don't want to braai all the juices out of it.

I have a supplier in Hluhluwe that does a Nyala wors with skaapvet. I'm yet to taste a better venison wors.

 

Are you partial to venison liver?

- My favourites are again Nyala liver on the fire

- Second favourite is Impala, neat and when i feel extravagant wrapped in streaky bacon

[DJR]

I have a supplier in Hluhluwe that does a Nyala wors with skaapvet. I'm yet to taste a better venison wors.

 

Are you partial to venison liver?

- My favourites are again Nyala liver on the fire

- Second favourite is Impala, neat and when i feel extravagant wrapped in streaky bacon

Nyala is one of the few I have never had.......will have to fix that shortcoming.

I'm not at all fond of liver, any liver, but my wife is. I still love her though.

Completely forgot about impala , will go edit my earlier post!