NEWSLETTER
WILD THINGS MEATS |
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“Born in the “WILD” Wild Thing Meats is a venison specialist butchery, situated at the foot of the majestic Wartburg Mountain Range, on a private Wildlife estate. They are nestled in between the farming town of Oudsthoorn and the sleepy town of Calitzdorp in the Western Cape (from the N2 go left when you reach the first aloe, over the Berge and far far away!) The Wild Thing Meats butchery rests on this beautiful land surrounded by natural rivers, herds of animals, and some of the most
breath-taking
scenery in the country! Their venison products are derived from the wildlife situated on the private game farm. These animals have free roam of 11000 ha of rolling hills and open veld. They are free of any and all hormones/antibiotics, and live in a completely natural environment. Out of necessary environmental management, many of the animals needed to be culled/hunted on a seasonal basis. This ensures that the beautiful area is maintained at an optimum balance between animals and surrounding plant life and vegetation. Thus, their small and modest venison butchery was born. This is Venison...this is a lifestyle...this is
WILD THING MEATS Unique flavours for a unique nation!
Venison and venison
products, embrace typical South African flavours, which in turn
allows customers who use venison, to explore the cultural history of
South Africa through uniquely and proudly South African dishes! It
tastes delicious, and is a healthy alternative to other meat
products! Wild Thing Meats specialises only in venison and its products. With state of the art equipment, and friendly staff, their pride is their product, and quality is their passion! Apart from being a delicious alternative to the usual beef, lamb and pork dishes served on most a la carte menus etc. venison and the products thereof has a much
Lower fat
content
than that of other meat dishes. - Rich in Iron - Low in cholesterol - Venison is the fastest growing agricultural industry in South Africa - Venison is free of diseases that other meat producing animals are susceptible to - Venison originates from animals in their natural habitat i.e. No addition of growth hormones, insecticides and pesticides
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Serves
4 INGREDIENTS 400 g Penne 30 ml olive oil 1 large onion, sliced into thin wedges 1 red pepper, sliced 600 gr venison sirloin, trimmed and cut into 2 cm cubes 1 small green capsicum, diced 2 x 425 gr cans diced tomatoes 5 ml paprika 60 ml sour cream Salt and pepper to taste
METHOD Cook pasta in large saucepan till soft. Heat 15 ml olive oil in a large frying pan. Add onion, and cook until soft (4 – 5 minutes). Remove. Heat remaining oil in the same saucepan. Toss venison steak cubes in flour, add to hot pan and cook for 2 minutes over high heat. Once the meat is browned, add capsicum, tomato, paprika and cooked onion. Bring mixture to the boil, reduce heat and simmer for 8 to 10 minutes. Season with salt and pepper. To serve place penne in serving bowls, spoon on the goulash mixture and top each serving with a tablespoon of sour cream. Serve with a green salad topped with olives and feta cheese, and garlic bread.
Available this week at Gogo’s –
New – Free range beef Botswana – Whole Fillet, Prime Rib. MOZAMBICAN PRAWNS Free Range – Karoo lamb, Kalahari free range rump and sirloin. Free range - Chickens, Petit Poussin. Ducks. Free range – Chicken, Duck and Quail eggs. RUDI’S CLASSIC SAUSAGE SELECTION French Tarragon, French Toulouse, Italian Salcicci, Ollie Viljoen’s Boerewors, Portuguese Chorizo, Sicilian.
THIS WEEK’S SPECIALS: RUDI’S DESIGN 116 – Pork, spices, Granny Smith apples and tamarind. SPICY KIELBASA – 50% Pork and Buffalo, fresh chilli, marjoram, garlic and black pepper |
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