Wednesday, June 10, 2015

Karoo Lamb and Venison Experience at Muratie Estate in Stellenbosch

If you are a vegetarian and/or averse to raw meat, this is an early warning, you may not enjoy seeing this blog

We managed to squeeze in an event at Muratie on Saturday after our return and so want you to see the photos of this amazing day learning how to butcher, prepare and cook a whole sheep and a haunch of Venison. We then had a delicious lunch of the resulting dishes
This day costs R500 a person and if you are interested in doing this, contact Muratie, they are planning another of these excellent hands on demonstrations, preparation and cooking experience, which is followed by lunch with Muratie wine and all the food prepared. We were also able to take home some of the other meats prepared by us, but not needed for lunch
An early morning start for our day at Muratie to experience Karoo Lamb and Venison
Welcomed by Muratie owner Rijk Melck, a coffee and a muffin to sustain us
We learnt that we were there to learn how to butcher lamb and venison and then produce food for lunch. We leave our bags in the dining room, don aprons and proceed to the cellar where it was all to take place
On the way we drew tasks from a bag. Lynne got deboning and butchery, John decided to stay with photography, he knew he couldn't do both
A Kudu haunch and a whole mutton carcass awaited us
There were more cuts on the tables awaiting preparation
Some fillets and a loin of lamb with some already rendered meat for stuffing, samoosas and sausage rolls
Our teacher for the day was Annatjie Reynolds, who began by showing us how to take off the belly flaps of the sheep, which were then cut up and turned into Kaaiings
The difference in size: on the left a kudu fillet, on the right, one from a Springbok
Ado Wessels and Ellen Raubenheimer, editor of GetIt! magazine
This was how to begin to take off the shoulders
Future butchers watching in rapt attention
Now, using garden secateurs, off came the ribs and the breast. Breast of lamb or mutton is one of our favourite roasting cuts
A glass of Muratie bubbles to sustain us
We learn about shanks and how to cook them
Marise & Charla Kriel, learning a new skill
How to make salami. Lynne missed this lesson as she was busy deboning
Exposing the chops, the loin and the saddle
Kim and Rijk Melck with guests
Cutting up the belly for kaaiings (scratchings)
The tale of the tail
Now a lesson on deboning ribs
Use a sharp filleting knife and cut away from oneself
And this is how you debone a neck
Time to learn how to cut the haunch of Kudu into fillets
You cut along the muscle divisions
Kim Melck's apron says it all. Many of us wanted one
Hold tight while removing the sinews and the silver skin
Here is a large muscle for cooking (silverside), the silver skin needs to be carefully peeled off
Showing us the beautiful meat
On with more filleting
Annatjie shows us how to butterfly the joint so it can be stuffed
Now it is our turn. Lynne had been taught by her English butcher how to debone a shoulder, so she picked up a sharp knife and began deboning her shoulder, trying to remove the blade bone in one, leaving a pocket for stuffing. Ado Wessels works on deboning a neck
The kudu meat is cut into more manageable pieces
The Melck dogs were amazing, they didn't beg once. Perhaps they knew they would be rewarded later, when lunch was cooked
Fire is on, table is laid, now all we have to do is prepare lunch
We were provided with all sorts of ingredients to stuff and wrap the meat in. Lynne stuffed the lamb with slivers of fresh garlic, lemon juice, fresh thyme, prunes, port and a line of herb stuffing down the middle and lots of salt and pepper
T giving a demonstration of how to make venison sausages
And how to tie them into loops
Setting up the smoker
Adding moisture to a roast, as most game has very little fat and can be very dry
Fat is pumped in between the muscles
Ready for the oven
Making sausages. Spices are added with the meat in the mincer
Rijk and Kobus Reynolds were tasked with cooking the sausages and the lamb ribs on the braai
An expert at deboning ribs
Sausage ready for the braai
Stuffing the deboned ribs
Meanwhile, upstairs in the kitchen, another crew was making samoosas and small meat turnovers
More deboning and stuffing of joints
Topped with spinach, bacon and herbs
Everyone had a different idea of the perfect stuffing
A nice fillet of kudu stuffed with spinach, feta, mushrooms and peppadews
Sausage rolls for lunch
Prepared by banking experts, Yvonne van Wyk and Rabia Friend, aided by some Muratie red wine
and assisted by Grant Kilian
Kim Melck with a huge salad
A loin wrapped in bacon goes on the braai for lunch
All these smells are making everyone hungry, so surgeon Rijk cuts up the cooked lamb ribs so that we can have a pre-dinner snack
They were delicious
Another joint goes on the coals
and, primed by some Muratie wine, we all supervise the cooking
Watched over by Jack, who supervised us
Turning the meat
Adding another grid
What you have another one going in the Weber? Looks too big to cook in the time remaining
Jack takes a nap on Kim's lap
Is it ready?
The huge salad, and two versions of carpaccio of venison
Cookbooks for sale by the author, Annatjie Reynolds
A stew underway
Time to add the sausage to the meat
Life went on in tasting room while we were all preparing lunch, and there were lots of visitors for lunch in the garden restaurant as well
A display of Muratie’s wines and ports
Ready to serve? Hougaard Pieterse and Danie Kriel
Wonderful home-made bread
The food was laid out buffet style so we could all help ourselves
Jaco Laubscher and friend showing why aprons have pockets
Crisp samoosas
Meat turnovers
Kim carving the loin while service begins behind her
Just a small taste please
A nice plate of things to try for lunch. It was an incredible day and the food was very good indeed. It was a meat eaters paradise.
© John & Lynne Ford, Adamastor & Bacchus 2015
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