A robust, slow-cooked stew of kudu, oryx, or springbok meat braised with root vegetables, red wine, and aromatic herbs until fork-tender.
Ingredients
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1kg kudu or oryx stewing meat, cubed
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2 onions, chopped
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3 carrots, chunked
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2 potatoes, cubed
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3 cloves garlic, minced
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1 cup red wine
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2 cups beef stock
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2 tbsp tomato paste
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2 tbsp vegetable oil
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1 sprig rosemary
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2 bay leaves
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Salt and pepper to taste
Instructions
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1
Heat oil in a cast-iron pot, brown meat in batches. Set aside.
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2
Sauté onions and garlic until fragrant.
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3
Add tomato paste and cook for 2 minutes.
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4
Pour in red wine and scrape up browned bits.
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5
Return meat, add stock, rosemary, bay leaves. Bring to a boil.
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6
Reduce heat, cover, and simmer for 1 hour.
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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.