Namibian Venison Recipe
Good venison can be sampled all over Southern Africa, but Namibians will insist that the very best gemsbok, kudu, zebra, warthog, ostrich and springbok is to be found at restaurants and game lodges across their country.
Namibian cuisine shows strong German and South African influences, with traditional German delicacies such as sausages, cured meats, sauerkraut and Eisbein rubbing shoulders with South-African style potjiekos, biltong and braaivleis.
Try your venison with traditional staples oshifima (maize porridge) or mahangu (pearl millet) and, of course, a hearty tankard or two of fine Namibian beer.
Venison is the meat of game animals consumed all over Southern Africa. But ask a Namibian and they’ll tell you the best game meat comes from Namibia. Venison is low in fat, high in nutrients and full of flavour. It’s becoming increasingly popular, particularly ostrich, springbok and gemsbok. If you travel through Namibia you’ll discover that many establishments serve traditional braaivleis (barbecued meat) and potjiekos. Both are also popular in South Africa. Potjiekos is a type of casserole or stew cooked in a cast iron pot. Our aromatic Namibian Venison Pot is made with a saucy rhogan josh (curry) base.
T = Tablespoon
t = teaspoon
10 ml (2 t) ground cumin
5 ml (1 t) poppy seeds
2 ml (½ t) ground fennel
2 ml (½ t) ground cardamom
2 ml (½ t) milled black pepper
2ml (½ t) ground turmeric
1 ml (¼ t) ground cloves
1.5 kg boneless venison meat (shoulder or leg)
15 ml (1 T) butter
30 ml (2 T) vegetable oil
1 large onion, chopped
2 – 3 green or red chilies, deseeded and sliced into thin strips
6 medium garlic cloves, crushed
30 ml (2 T) desiccated coconut
4 cardamom pods, lightly crushed
400 g tin whole peeled tomatoes, chopped in their juice
7 ml (1½ t) salt
5 ml ((½ t) garam masala
125 ml plain yoghurt
2 medium potatoes, peeled and chopped (cubes)
Mix together all the spices.
Trim the meat of fat and cut into chunks.
On a medium heat, heat butter and oil in a large saucepan.
Add onion and fry until glassy. Add the chili, garlic, ginger, coconut, and cardamom.
Stir in the spice mixture, tomatoes, and salt.
Cover and simmer gently on a low heat for 1 – 1½ hours, stirring occasionally until the meat is tender. Add the potatoes.
Sprinkle with garam masala, stir in and cook for 5 minutes more.
Stir in the yoghurt and heat through.
Plate and garnish with thyme.
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