Eat your heart out!

Eat Wild is a campaign which aims to promote the use of game meat and game meat products among Namibians and international visitors in a fresh and modern way. It is an initiative of the Wildlife Products Industry, the ministry of industrialisation, trade and SME development, the Namibian Chefs Association and GIZ Namibia.The first Eat Wild Festival took place from 6-11 November in Windhoek. A total of 17 restaurants participated and offered mouth-watering game meat dishes to enthusiastic customers. Each month Eat Wild will share a new recipe to showcase the versatility of Namibian game meat. This month, they are sharing the winning recipe of the Eat Wild’s Cooking Competition, which took place on 8 November 2017.Chef Dawos Naobeb from the Strand Hotel (Swakopmund) convinced the jury with a splendid Fillet of Oryx with pomme Anna potatoes, celeriac, mushroom puree and red wine shallot jus!Ingredients:Red Wine Shallot Jus250 g shallots, sliced4 tbsp olive oil1 garlic clove, lightly crushed Sprig rosemary 5 tbsp balsamic vinegar400 ml red wine400 ml beef stockPomme Anna Potatoes 2x large potatoes 200 g butter Mushroom Puree 500 g wild mushrooms 50 g double cream Canola oil CeleriacCarrots 100 g carrots thyme Oryx Fillet650 g oryx filletCanola oilSeasoningCoarse saltBlack peppercorns Pepper Salt Butter Method:Red Wine Shallot Jus1. Sauté the shallots in a saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and the rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning. 2. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.3. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two thirds again. Remove the garlic and rosemary. Add a little salt to taste and finally whisk in a knob of butter. Pomme Anna Potatoes1. Pre-heat the oven to 200 °C/gas 6. 2. Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry. 3. Generously grease the base of an ovenproof pan or baking dish with melted butter. 4. Arrange the potato slices in the pan in overlapping circles, brushing butter over each layer and seasoning as you go. 5. Cover with grease proof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.Mushroom Puree1. Cut the mushrooms and slice or chop finely. Heat up the canola oil in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color. 2. Season with celeriac, salt and pepper. 3. Remove from the stove and cool slightly. 4. Puree in a blender or food processor (or use a hand blender in a deep bowl), until the consistency is smooth and creamy. Dilute with more cream until you get the desired consistency. Carrots1. Do a julienne cut. 2. Fry with butter in a pan. Add salt, pepper and thyme.Fillet1. Fry in canola oil in a hot pan. 2. Season with coarse salt and pepper from the mill. (Serves 4)

Eat your heart out!

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Republikein 2025-07-01

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Eat your heart out!

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Republikein 2025-07-01

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