Namibian Game Stew

Name: Namibian Game Stew
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: Namibian
Ingredients: 1kg kudu or oryx stewing meat, cubed; 2 onions, chopped; 3 carrots, chunked; 2 potatoes, cubed; 3 cloves garlic, minced; 1 cup red wine; 2 cups beef stock; 2 tbsp tomato paste; 2 tbsp vegetable oil; 1 sprig rosemary; 2 bay leaves; Salt and pepper to taste

Wildsvleis Bredie (VILTS-flays BREE-dee)

Wild Game Stew

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 438 kcal

A robust, slow-cooked stew of kudu, oryx, or springbok meat braised with root vegetables, red wine, and aromatic herbs until fork-tender.

Nutrition & Info

Protein 38.0g

Carbs 22.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large cast-iron pot wooden spoon

Presentation Guide

Vessel: cast-iron pot

Garnishes: fresh rosemary, crusty bread

Accompaniments: pap, rice, crusty bread

Ingredients

1kg kudu or oryx stewing meat, cubed
2 onions, chopped
3 carrots, chunked
2 potatoes, cubed
3 cloves garlic, minced
1 cup red wine
2 cups beef stock
2 tbsp tomato paste
2 tbsp vegetable oil
1 sprig rosemary
2 bay leaves
Salt and pepper to taste

Instructions

1
Heat oil in a cast-iron pot, brown meat in batches. Set aside.
2
Sauté onions and garlic until fragrant.
3
Add tomato paste and cook for 2 minutes.
4
Pour in red wine and scrape up browned bits.
5
Return meat, add stock, rosemary, bay leaves. Bring to a boil.
6
Reduce heat, cover, and simmer for 1 hour.
7
Add carrots and potatoes, cook 30 more minutes until everything is tender. Season and serve.

💡

Did You Know?

Namibia has more game meat per capita than almost any African country, and wild game is leaner and more flavourful than farmed livestock.

Chef's Notes

Equipment Tips

large cast-iron pot
wooden spoon

Garnishing

fresh rosemary, crusty bread

Accompaniments

pap, rice, crusty bread

The Story Behind Namibian Game Stew

Namibia's abundant wildlife has always been a food source for indigenous San and Nama peoples. The stew format was introduced by European settlers, who combined their braising techniques with local game meats, creating a distinctly Namibian fusion dish.

🕐 Traditionally enjoyed winter dinners, special occasions 📜 Origins: Colonial-era fusion of Dutch and indigenous cooking

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