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Game Stew

Game is a big thing in South-Africa, especially during the hunting season in the winter. Because game meat such as Springbok or Kudu is not available in New Zealand, this recipe uses deer venison.


  • 600 gram venison, cut into smaller pieces
  • 100 gram pork bacon
  • 2 tablespoons butter
  • 1 or more cloves of garlic
  • 6 small onions or 2 large chopped onions
  • 1 celery stick
  • 80 gram chopped dried apple rings
  • ½ cup dry red wine
  • ½ cup beef stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup cream (optional)
  • 2 teaspoons fresh parsley


  1. Fry bacon in pre-heated pan.
  2. Add meat, brown, and remove from pan.
  3. Add butter. Fry garlic, onion and celery until onion is soft.
  4. Reduce heat and add browned meat, stock, salt and pepper. Simmer gently until nearly soft (1 to 1½ hour).
  5. Add liquid if necessary.
  6. Add apple rings and simmer for 30 minutes longer.
  7. Remove from heat and add cream and parsley.

Serve on rice.