How to make it

  • Season cubed game meat with salt and pepper. [Drain wine marinade optional]
  • Heat olive oil in large saucepan it must hold all the meat in a single layer.
  • Brown on all sides. Spoon off any fat and add enough water [or half water and half red wine marinade sauce] to just cover the meat.
  • Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
  • Lower heat and simmer.
  • Meanwhile, peel potatoes and shape into bite sized rounds [if in the bush bite sized cubes].
  • Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, onion, roughly chopped spring onions to game and liquid. Simmer 20 minutes then add carrots and ‘Morogo’ [wild spinach].
  • Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning to taste.
  • Garnish with parsley and serve on a bed of yellow rice.
  • Alternative: can be served with maize meal but this is traditionally African [very similar to Grits in America]
  • [‘Morogo’ is not readily available in shops as it is picked wild by knowledgeable harvester in the African bush; it has a rich slightly bitter taste and complements the game flavor of the dish; but not to worry wild spinach works just as well.]
  • WARNING: If you suffer from gout stay away from this dish you will suffer in the morning.
  • (A good woody Shiraz will complement the rich game taste)

People Who Like This Dish 3
Reviews & Comments 3

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  • urkyle 9 years ago
    Thanks guys
    Have never tried it with American buffalo, so I don't know the taste but i would assume it would taste the same as African buffalo. Venison and rabbit would work as well.
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    " It was excellent "
    cuzpat ate it and said...
    Sound good!! high 5
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    " It was excellent "
    victoriaregina ate it and said...
    venison? rabbit? buffalo? how would these go. 5 forks
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