kudu meat cuts

Remove, shake off excess marinade and braai over medium to hot coals until just shy of medium. After hour number three of braising, add my secret ingredient (shhh…don’t tell anyone):  half a bottle of marsala wine. Yeoman Group proudly supplies many resorts with quality meat, poultry, cold cuts and game from South Africa. Set the ground rice aside. Game meat and cuts, including springbok, kudu, … Remove from the heat. The next step to developing that incredibly rich flavor is to brown your aromatics. Keep the heat at medium low. Rinse the chicken pieces; cut into smaller pieces if desired. Chalakiles can be served as your main dish or as a soup served before your entrée. Find my complete recipe at the bottom of this post. Serve and ENJOY! Cook over medium heat until the chicken is no longer pink. Look for oxtail with a lot of meat and not much fat. Let the toasted rice cool then grind in a food processor until you get the consistency of cornmeal. Place the meat into the pot. Allergens: Produced in a factory that uses products which contain Soya, Nuts, Eggs, Cows Milk, Wheat, Gluten and Sulphites. Separate the baby bok choy leaves. In my list of ingredients, I stated “a handful” of beans was enough. Don’t skip the browning process; trust me. The soup is quite hot at this point, hot enough to warm the coconut milk, which is all you need to do. Turn the heat down to medium-low. Peel and cut the potatoes into large chunks. It doesn’t take long for squash to cook, so be sure to add them to the pot at the end. Chilli (cut into small pieces – amount to taste) Method: Combine all the ingredients for the marinade in a deep marinating bowl; Chop all the spices finely and rub the meat with the spices to promote flavour; Wrap the Kudu meat … Every 30 minutes or so, at about the same time you skim the scum off the broth, check to ensure the level of liquid stays above the meat. I think you’ll like it. Taste the broth then add salt and pepper to taste. Beef Shank Kådu with Vermicelli Noodles and Vegetables, Beef Shank Kådu with Fresh Vegetables and Vermicelli Noodles, 8 boneless, skinless chicken thighs, cut into small pieces, 4 boneless, skinless chicken breasts, cut into small pieces, 4 tablespoons chicken seasoning (or powdered chicken bouillon), 10 small red potatoes, peeled and cut in half, 8 bunches baby bok choy, leaves separated, 6 medium zucchini squash, peeled and sliced into 1-inch pieces. Peel and cut your vegetables in to large chunks. Give it a try. We specialize in providing the highest quality farm raised … Cook just until the leaves wilt. Rub the meat with the rosemary and thyme sprigs. My recipe makes enough for a family of four plus enough leftover for lunch the next day. I know, you can cut your prep and cooking time by more than half if you use frozen vegetables, but I don’t particularly like that the frozen vegetables are cut so large (I end up cutting each one smaller–that’s very time consuming), nor do I like that it’s overcooked by the time my soup is done. Growing up, kådu was made using whatever we had on hand. 1. Our butchers hand cut the meat and it's then made to our old family recipe with a mix of our own spices (coriander, course … Place the bacon-wrapped kudu meat in the marinade and leave overnight in the fridge. Place the chicken, onions, garlic, black pepper and chicken seasoning in a large pot. In addition to premium beef, veal, pork, duck and chicken, we can source game unique to South Africa such as ostrich, springbok, kudu … Simmer for 2½ more hours. Grind the rice into a mixture that looks like cornmeal. 2. Add the rest of the oxtail back into the pot then pour in enough water to completely cover the oxtail. I have one daughter who doesn’t like anything spicy. Place the chicken in a large soup pot over medium heat. Bring the mixture to a boil; cook over medium heat for about 10 minutes (keep the pot uncovered). After a couple of hours of simmering, the sinew in the large chunks of shank meat should have broken down and softened. Stir to combine. You can cut the cooking time down several hours by using a pressure cooker. Do this BEFORE adding any liquid. Prep the celery. If you’re wondering about the variety of cuts available, burgers, roasts and steaks are the most common options, and sausages for most game is a surprisingly lean choice. 2. Remove the large chunks of meat from the pot. Simmer the vegetables over medium high heat for 10 minutes. After the noodles have softened, use a pair of kitchen scissors to cut the noodles into small pieces, about 3 inches in length. Just because chuck is the best meat doesn't mean it's the only meat. You don’t want to boil coconut milk or it will separate after prolonged cooking. Rinse each leaf thoroughly to remove all dirt trapped in between the leaves. Remove from the heat and serve while hot. Cut into sticks (like french fries) then dice. Add enough water to cover the oxtail. Slice across the grain, always. 8. Rinse the oxtail then trim off as much fat as you can. Own your fire with our extended range of accessories. Every so often, skim the surface, removing the scum. When it comes to cooking wild game, you may be interested to know that the guidelines are pretty similar to how you would cook any red meat. Place the chicken in a large soup pot over medium heat. Cook for 5-10 minutes or until the chicken is slightly browned. Butcher Diagram. Slice into sticks, then dice. Taste, then adjust the seasonings (soy sauce, hot peppers) to taste. 6. Cook for 5-10 minutes or until the chicken is slightly browned. I prefer braising the oxtail long and slow, however, which helps to develop an incredibly rich broth. Looking to buy or sell hunted meat or animal products? A good knife holds the secrets to a good number of stories, … Both impala and kudu meat are … And to be honest, they both kind of have the same texture as deer. Add salt and pepper, to taste. Add the onions, garlic and black pepper to the pot. This can be anything from meat along the rib cage (brisket) to rib cage meat … Freshly squeezed coconut milk was a must; that was usually my job when I was younger — grating the coconut then pressing out the thick and creamy milk. Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana and Zambia).Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu.The cut may also vary, either fillets of meat cut … When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot. Place the cut potatoes in cold water to keep them from oxidizing and turning brown. Method Combine all the marinade ingredients in a deep bowl. KNIVES. Cook for a few minutes until the rice is evenly browned, stirring occasionally to ensure even browning. Give my recipe a try. This is called scum. Place the meat into the pot. Continue with the remaining steps below. I like using Korean vermicelli noodles, namely the kind used for Jap Chae (or Chap Chae). Baby bok choy is another favorite. . Season, spice, and marinate well — the flavor profile is up to you, so you can be as creative as you want with flavoring. Privacy Policy Shipping and Returns Topside or Silverside is perfect. Allow your game meat to defrost at room temperature. Let the noodles sit in the hot water for 5 minutes to soften slightly. If I’m pressed for time, I’ll cook the meat in a pressure cooker, along with some onions, garlic and water, just long enough to break down the sinew and tenderize the meat. All Kudu meat is free range, hormone free and also free … Kudu can be bought in the supermarket (mostly here in South Africa) and is sold in cuts like steak. All that’s left to do is stir in the coconut milk. The meat is low-fat and very tender. Place the chicken into a large pot along with sliced onions, chopped garlic, chicken seasoning and black pepper. I sliced these about 3/4 to 1 inch thick. A note about boiling meat:  As meat boils, a foamy substance forms on the surface. Most often my mom would make chicken kådu, using the chickens raised in our yard, of course. Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. Add the zucchini to the pot once the potatoes are just about done. Think of it as Chamorro Comfort Food. I started this soup around 8 am, cooked the meat low and slow for a couple of hours, then added the vegetables the last half hour before eating. Brown the oxtail in batches over medium-high heat (brown one layer of oxtail at a time). Heat the oil in a pan … Cook for another couple of minutes, just long enough to heat up the mixture after adding the milk. Do not discard the marinade … Elevation Bars Allow for Precise Temperature Control, Ultra-High Temp Ceramic Coated Base Made From Heavy Gauge Steel and Welded Core That's Backed by a 5-Year Limited Warranty, Multiple accessories attach easily to elevation bars, Cantilevered ratcheting bolts for secure hold with vertical and lateral movement, Stainless cool-coil handles for easy manuevering, Five-year limited warranty equals long life and durability. If you desire, you can now carve out any meat left on the front half of the deer. Prep the carrots: Peel the carrots. Add your favorite vegetables during this last 30 minutes of cooking. Cook over medium-high heat until the chicken is done. — you’ll have dinner served in no time. It is harmless, and eventually the foam breaks up and disperses into the stock. Add the onions and garlic. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. Place the chicken, onion, garlic, coconut oil and black pepper into a large soup pot. A quick and easy substitute is to use Cream of Rice instead. Fossil Farms is committed to offering all natural, farm-raised exotic meats and game that are free of antibiotics, growth hormones and steroids. . Whether you are selling Eland rump, Kudu horns or buying Springbok biltong, Game Meat Trader is the classifieds platform for you. Affiliate Program, Address: 5183 E. Kearney Suite A Springfield, MO 65803. Add the potatoes and water to the pot. It could be 90 degrees outside on Guam, but serve some kådu for lunch or dinner and chances are, you’ll forget your worries–and the hot weather–as you enjoy a steaming bowl of delicious soup. Nope — it’s fresh vegetables for this soup or I don’t make it. 2 boneless skinless chicken breasts, cut into small pieces, 3 boneless skinless chicken thighs, cut into small pieces. Prep the potato. I used small red potatoes and cut them half. Baby bok choy also cooks very quickly. Although a small accessory, no hunting bag is complete without a good hunting knife. C and the fat must be frozen.Mix fat and cubes and grind through a precooled grinder… Oxtail is quite meaty, but it requires a long and slow braising to tenderize the tough meat. Cook until the onions begin to caramelize. Add the rest of the ingredients to the pot. I diced them small here so that we could have more of a soup. The scum is denatured protein. Don’t let the name of this dish turn you off. Kådu is the Chamorro term for soup or broth. 4. Meanwhile, prepare the noodles. I think it’s because this is how my mom made it, using vegetables picked fresh from my dad’s ranch. Place a lid on the pot and cook over medium-low heat. Replace the lid on the pot; cook the squash for just a few minutes. Contact A savory soup made with chicken and ground toasted rice. 1/2 cup soy sauce (more or less to taste), 8 Thai chili peppers, chopped (more or less to taste). Cook until the rice turns golden brown, stirring constantly to prevent any rice from over-browning (and burning). You can also try my recipe for Beef Shank Kådu with Vermicelli Noodles and Vegetables. Stir in the coconut milk. Serve with steamed white rice, fina'denne' and ENJOY! Let the rice cool for a few minutes then place in a food processor (I have a mini food chopper/grinder that works well). Why Chefs Are Obsessed with the KUDU Grill. Serve with steamed white rice and fina’denne’ and ENJOY! This is what the Chalakiles looks like after the rice is done. Keep the water level above the meat throughout the braising. Cook over medium low heat until the meat starts to brown. Mix and match for an easily customized grill. 7. Place the rice in a skillet over medium heat. I think you’ll like it. and cut vegetables to the pot. Trim off and discard any excess fat around the meat. Set the rest of the browned oxtail aside for now; you’ll add it back to the pot in a few minutes. Depending on the type of meat you’re turning, preparation is key. Biltong can be made from virtually any meat or venison but remember – the better the cut and grade of the meat, the better the Biltong. Kudu meat has a beatiful dark-red colour and a fine structure. It’s great for those bleary days when warm chicken soup seems to be the only thing to chase the cold away. You can cut the chicken to your desired size. I usually prepare this dish, omitting the peppers. If you don’t braise the meat long enough, the sinew in the meat won’t break down enough and you’ll end up with tough, dry meat in your soup. Cook the chicken over medium-high heat until done. Whereas if you see kadu at parties, it’s usually something more along the lines of a drinkable soup, like Chamorro Corn Soup or Beef Soup with Noodles and Vegetables. Sometimes I add potatoes and carrots, or squash (a favorite). Turn the heat off then stir in the coconut milk. (For overseas users these cuts come from the buttock of the animal) Slice the meat … ENJOY! I like shanks because the bone marrow in the bones give the broth an extra rich and concentrated beef flavor. Now the magic begins. Browning creates amazingly delicious flavor compounds that ultimately gives the resulting dish an extremely rich, deep flavor. Sprinkle with water and brown vinegar (about 1 tbsp/pound of meat… After several hours, remove the solidified fat off the surface of the broth and discard. Stir to combine. Cook the potatoes for about 8-10 minutes or until they are almost done (the potatoes should still be a bit difficult to pierce easily with a fork). In fact, both kudu and impala are referred to as venison when they come in meat form. Return all of the oxtail to the pot. You’ll find great steak cuts like tenderloin and flank, plus we’ve thrown in some great big Frenched 8-rib racks, sophisticated osso bucco, and, of course, ground meat … Add the drained corn to the pot. Serve over hot white rice with a good amount of broth and ENJOY! My mom would use chicken drummettes or leave the chicken pieces whole if we served this as a meal. 4. Mixing Meats . I think you’ll like that one too. Place the noodles into a large bowl. The recipe below is my sister, Carolyn’s. Beef Shank Kadu with Fresh Vegetables and Vermicelli Noodles, 2 tablespoons garlic powder (or 6 cloves fresh garlic, minced), 1 tablespoon onion powder (or 1 small onion, diced), 6-8 tablespoons Dashida (Korean beef flavored powdered seasoning), 1 can (28 oz.) Rest the meat a few minutes before slicing. After three hours of simmering, add the wine to the pot. I think you’ll like it. Biltong cuts … Prepare your vegetables. The potatoes will continue cooking when you add the rest of the vegetables. My recipe makes enough to serve 6-8 people, plus enough left over to pack lunch the next day. Add any vegetables last, cooking until the vegetables are done to your liking. A very fine sprinkle of brown sugar, as shown (about half a teaspoon/pound of meat) 3. Bring the soup to a boil; cook for 8-10 minutes or until the potatoes are almost done. After five hours of braising, taste the broth. Do this when you have just one layer of oxtail in the pot. While the meat is simmering away, prepare the vegetables. I know what you’re thinking by now…you’re probably thinking, “gosh, she sure is picky.” Well, for this soup, I am. Although harmless (and flavorless), the scum leaves the broth gray and cloudy. If you decide to braise the oxtail long and slow, plan ahead as this will take several hours — I braised mine for about 5 1/2 hours over a slow boil. This is not your ordinary chicken soup -- it's chicken soup with a Chamorro flare, made with potatoes, squash, baby bok choy, and thick coconut milk. Kudu is a very lean meat making it a great fat-free meal if you are on a diet or feel like eating healthy. Our Kudu Biltong is made from African Kudu - we only use premium Haunch Cuts. I did this in batches so that I could turn each oxtail over to ensure even browning. Rinse the chicken pieces; cut into smaller pieces if desired. Most shanks are marbled with sinew. Stir to combine the ingredients then bring the mixture to a boil. I used beef shanks (with bones) for this recipe, but you can use any lean cuts of beef you like. The mixture is quite thick at this point, but will thin down once you stir in the coconut milk. Let it cool then cut the meat into small pieces then return the meat to the pot. If you can’t find Dashida (a Korean beef-flavored powdered seasoning), use beef bouillon. It takes just a couple of minutes for the bok choy to wilt. Support Inspired by the South African tradition of 'braai', the KUDU Open Fire Grill brings friends, family and cultures together in an experience guaranteed to leave you warm, and full. After most of the meat has browned, add the black pepper, garlic and onion powders (or fresh garlic and onions), and Dashida. Pull the meat from the back strap incision and skin the meat off the neck bone. Turn off the heat once it does. Every now and then, skim off any fat and sediment from the surface of the broth and discard. Seperate the fat brisket and or back fat (spek).Cut the fat in small blocks or freeze then course grind it.You need to cool the cubes of meat to about 0-3 Deg. Sign up to our mailing list today. In South-Africa kudu meat is much desired for biltong (dried meat) which is cut in small slices and eat as a snack You will often see kudu meat … Taste and adjust the seasonings to your liking. Instead of salt, I like adding a few tablespoons of Dashida seasoning. Other times we’d have fresh corn and tomatoes picked fresh off the vines. Cut into sticks then dice. Add the squash to the pot; cook for a couple of minutes. Cook the chicken with onions, garlic, coconut oil and black pepper. Once the chicken is cooked through and no longer pink, add chicken broth (or water and chicken seasoning), achote powder, and the ground toasted rice. Try to position your meat … Coarse salt, as shown on all raw biltong cuts (about 1.5 tsp/pound of meat) 2. Add more salt (or chicken seasoning) and pepper, to taste. Season, spice, and marinate well — the flavor profile is up to you, so you can be as creative as you want with flavoring. Prep the beans. Sometimes we’d have wing beans and green beans in our soup, along with squash and onions. Here goes: 1. Add enough water to maintain the level of liquid above the oxtail. Give my recipe a try. There isn’t a particular occasion that kådu is served. If you want a thinner soup, either add more water or another can of coconut milk. Set aside. Meat Cuts. Order your game meat directly from our website, using our handy cut guide to choose the best cuts of springbok, kudu, gemsbok, ostrich and other meats. Cook, uncovered, for 10 minutes, stirring occasionally. Cooking Wild Game Meat. Clean up the front half. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! Prep the ginger. Cook over medium low heat until the meat starts to brown. . Add the onions and garlic. Add the bok choy leaves to the pot once the squash is done then turn the heat to low; replace the lid on the pot. Want to keep updated? Add onions, garlic and black pepper to the pot. Steaks and Game offers a comprehensive, delicious selection of prime 100% New Zealand Cervena and Red Deer venison meat for sale. Nowadays, they are cut from the tails of cattle. Set the browned oxtail aside. A few large pieces of rice is okay; it will add texture to your Chalakiles once cooked. Peel (scrape the skin with a spoon) then thinly slice the ginger. Continue to cook over medium-low heat for another two hours. My favorite vegetables to add to kådu were squash and pumpkin tips, and if we had some potatoes and onions, into the pot they went as well. Biltong is South African dried meat made by salting, spicing and curing selected cuts of beef, venison, kudu, springbok or ostrich. Oxtail, as the name describes, was commonly the meaty part of the tail of an ox. I make my Chalakiles the way my mom taught me — with freshly toasted and ground rice. Place bag in fridge for 12 – 48 hours and turn every few hours if you find that the top part of the meat is not covered by marinade. With the pot covered, simmer for about 2 hours. Rinse each piece of meat. If made at home, kådu is usually served as the main course — chicken, beef or other kådu is the starring attraction, served over steamed rice with fina’denne’ on the side. Cut the meat into small pieces; I cut the shank meat that had a lot of sinew marbled through it into large chunks. Taste and adjust the seasonings to your liking. Come to Game Meat Trader, your local online classifieds meat … After most of the meat … Pika means “hot” or “spicy” in Chamorro. Chicken Chalakiles is one of my favorite Chamorro comfort foods. If you don’t know what type to buy, go to your local Korean or Asian market and ask a clerk for Korean Jap Chae noodles. Once your KUDU is fired up, and the coals hot, it’s time to balance your meat … Cook the onions just to the point where they become a golden brown and begin to caramelize.

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