All posts in Braai

Springbok sausage spice mix

I use this mostly for venison sausages its best with springbok but any lean venison will do.

Springbok sausage spice mix for 10 kg meat block
5 g cloves
30 g crushed coriander seeds
5 g ground mace
5g ground nutmeg
20 g sweet paprika
165g fine salt
15 g brown sugar
230 g Worcestershire sauce
20g ground black pepper


Recipe of the Month: Flame grilled Impala sirloin with a caramelized onion and red wine reduction

Take 1 piece of Impala sirloin ( loin ) (about 600g)

Trim down (take silver skin off etc.)

Marinade in equal quantities of extra virgin olive oil and balsamic vinegar for 6 hours.

Cook over an extremely hot flaming fire for 3 – 4 minutes per side or until it reaches medium rare. Avoid over cooking any venison at all costs. If you like your meat well done – eat chicken. Season the meat with salt and pepper after searing each side.

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Pichana rump

Pichana rump

Rump cap, rump flap or Pichana rump is a popular cut in Brazil. Lately its becoming more popular in South Africa. We have been serving Pichana in Dutch East restaurant  in Franschhoek for more than a year and our patrons are slowly coming to realize what a special cut of meat this really is.

Pichana offers the best of both worlds for the real meat lover.

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Recipe of the month: Spit roasted farmed rabbit

Lemon & Herb Spit Roast Rabbit with a liver, kidney & onion sauce.

Submitted by Theo van der Walt

For the Rabbit

Take one farmed rabbit of about 1.5kg. ( a wild one will work just as good but it is a bit leaner)

Remove the liver and kidneys and place the rabbit in a container.

Marinade it in Knorr lemon & herb marinade. I added additional lemon juice, fresh thyme and sunflower oil (to lift the burning temperature of the marinade).

Marinade the rabbit for 12 – 18 hours in a container in the fridge.

Just before fixing the rabbit to the spit (in the traditional skydiver position), inject the rabbit all over with extra virgin olive oil.

Secure the rabbit to the spit with cable ties (don’t worry, they won’t melt).

Take streaky bacon and place it over the rabbit’s back, front and hind legs and secure the bacon with string.

Spit roast the rabbit over an open fire (medium to high heat) for about 50 minutes or until cooked through. Season as the rabbit is cooking. With regards to doneness – treat it as you would chicken.

Take your golden brown rabbit and cover it loosely with tinfoil and let it rest for at least 10 minutes before carving.

In summer, serve with fresh bread and a crisp salad. In winter, serve with warm vegetables of your choice.

For the kidney & liver sauce

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Dry aging meat cuts

The old art of dry aging

Dry aging is a process suitable for whole meat cuts, that are still on the bone.

There are three very important factors that you must keep in mind to be able to dry age properly.

Correct temperature

The aging temperature is the most important factor, your fridge or room should be between 1 and 4 C. If the temperature is to low the meat will freeze and the aging process will stop, and if the temperature is two high the meat will spoil.

Correct humidity

The ideal humidity is between 75 and 85; this will give you longer aging time before the meat is too dry and the “crust” to hard. If the humidity is to low the cut of meat will dry out, and if it is too high the meat will spoil.

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To Jimmy’s or NOT to Jimmy’s

Jimmy`s braai sauce is a favourite in all South African homes and I will go as far as to admit that Jimmy`s braai sauce was the prime marinade in my house as well, but that time has passed and making my own marinades is now the the only way for me. I am very glad to see that some of our friends are also quiting the habit.

Ryan’s Braai day marinade recipe:

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