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Hunting Season
Recipes
BILTONG PATÉ
100g Chicken livers
200g mushrooms
60g onion
50g butter
100g grated Hunters biltong
250g cream cheese
50g cream
METHOD
Fry onion in butter till golden, add mushrooms and cook till
soft then add chicken livers and season.
Mix all ingredients together except the cream and blend.
Mix in the cream and serve on fresh bread of your choice.
Freddy Hirsch Group
www.freddyhirsch.co.za
Cape Town
021 5074500
Johannesburg
011 4063200
Durban031 5694838
Bloemfontein
051 4473799
Port Elizabeth
041 5855685
East London
043 7270827
Pretoria012 3352133
Polokwane015 2923010
Nelspruit013 7533061
Klerksdorp018 4629385
Welkom057 3575483
Kimberley053 8329735
Newcastle034 3154632
George044 8746201
BILTONG CAESAR SALAD
BILTONG, PAW PAW, BLUE CHEESE & ROCKET PIZZAS
150g sliced wet Hunters biltong
50g cos lettuce
50g parmesan shavings
2 anchovies drained and soaked
Freddy Hirsch worcester sauce
egg yolks
olive oil
garlic
lemon juice
Freddy Hirsch vinegar
croutons
parmesan shavings
Hunters Biltong
½ baby papaya/paw paw
50g blue cheese
3T pickled jalapeno chilli sliced
50g grated mozzarella
30g fresh rocket
50g tomato paste
Ready made pizza base
METHOD
Make dressing by mixing egg yolks, worcester sauce, garlic,
lemon juice and anchovies and blend.
Slowly add oil until mixture thickens then add parmesan and
adjust seasoning.
Mix all ingredients together except for croutons and parmesan shavings.
Garnish with croutons and shavings and serve in a bowl.
METHOD
On a pizza base spread out tomato paste.
Top the base with mozzarella cheese, sliced jalapeno chillies
and blue cheese bake in oven at 180C until cheese has melted.
Add the sliced biltong, paw paw and rocket.
BACON WRAPS
BILTONG CHEESE PUFFS
1 packet streaky bacon
8 pieces of Freddy Hirsch Plaaslekker dried sausage
approximately 12cm long
Puff pastry squares approximately10cm x10xcm
100g roughly chopped Hunters biltong
50g grated cheese
a pinch of chopped chillies
3 slices of streaky bacon chopped
METHOD
Wrap bacon around the sausage and fry
in a pan until golden brown.
Dip into peri peri mayonnaise or serve
with guacamole.
METHOD
Mix together the biltong, chillies, bacon and cheese.
Brush the pastry with eggwash.
Place biltong mixture in the center of the puff pastry square.
Fold the pastry over making sure the ends meet and pinch
the ends closed or use a fork.
Bake in the oven at 200 deg C for 10 minutes.
Serve with peri peri mayonnaise.
PERI PERI MAYO
125g mayonnaise
100g QM peri peri
METHOD
Mix ingredients together, use on sarmies or as a dipping
sauce.
QUICK BILTONG PIZZA
GAME BILTONG & AVO SARMIE WITH PERI PERI MAYO
½ Ciabatta loaf (cut lengthways)
1 packet tomato paste (50g)
½ packet stoned olives
2 T capers
2 anchovies chopped
80g grated mozzarella
50g sliced wet Hunters biltong
1 slice of fresh bread
1T peri peri mayo
30g thinly sliced Hunters biltong
½ avo cut into slices
fresh rocket
METHOD
Spread the packet of tomato paste onto the loaf.
Place the slices of biltong on top then cover with olives, capers, anchovies and cheese.
Bake in the oven at 200 degrees C for approximately 15 minutes till golden brown.
METHOD
Spread the peri peri mayo onto the bread, add rocket leaves,
biltong slices and top with sliced avo.
Season with salt and black pepper.
PERI PERI MAYO
125g mayonnaise
100g Freddy Hirsch Quick Mix peri peri
METHOD
Mix ingredients together, use on sarmies or as a dipping sauce
GAME SAUSAGE ROLLS WITH TOMATO AND PRUNE
RELISH
sausage
500g game
5 rolls
2 tins chopped tomatoes
4ml Freddy Hirsch chilli bite seasoning (hot)
12 stoned prunes
Kameelhout™
METHOD
Braai/Grill/Fry the sausage.
In a pot mix together the tomatoes, chopped prunes and chilli
bite seasoning.
Allow to cook for approximately 5 minutes until simmering
and thick.
Serve with sausage on a roll.
GAME LASAGNE
1.5kg game mince
330g Freddy Hirsch What’s Cooking mince base
1lt water
1 box lasagne sheets
250g Freddy Hirsch What’s Cooking white base
750ml water
5ml Freddy Hirsch dried origanum
200g mature cheddar cheese
METHOD
In a pot fry the mince until cooked.
Add the 1lt water and What’s Cooking mince base.
Allow to cook out for 5 minutes. Set aside.
In another pot add 750ml of water and What’s Cooking white
base and whisk until thick. Set aside.
In a dish place a small amount of mince on the bottom
and add a layer of pasta sheets. Top with a layer or
mince, then white sauce, then a sprinkle of grated cheese.
Repeat until dish is full and sprinkle with origanum.
Bake at 180C for 20 minutes.
GAME MEATBALLS
CURRIED GAME MINCE
250g game mince
2g Freddy Hirsch Majiek spice
500ml water
150g Freddy Hirsch What’s Cooking beef base
60g Freddy Hirsch What’s Cooking white base
1.5kg game mince
330g Freddy Hirsch What’s Cooking mince base
1.5lt water
100g Freddy Hirsch What’s Cooking curry base
METHOD
In a bowl mix game mince with Majiek spice and roll into the
size of a pingpong ball.
Fry in a pan till golden brown.
Add water, What’s Cooking beef base and What’s Cooking
white base and cook until sauce thickens.
If desired you can wrap the meatballs in steamed cabbage
then cook in the gravy.
METHOD
In a pot fry mince till cooked.
Add the 1.5lt water and What’s Cooking
mince base.
Allow to cook out for 5 minutes.
Add the curry base and cook out for a
further 10 minutes.
Serve with Vetkoek, or in an omelette or
cover with egg custard and bay leaves
for bobotie.
GAME BURGERS
GAME STEAKS
500g game mince
1 medium onion finely chopped
60g Freddy Hirsch Rustler burger mix
100g water
tzatziki (170ml plain yoghurt, 2 crushed garlic cloves, 100g
cucumber grated (remove seeds, salt to taste)
2x 200g Steaks/loins
150ml Freddy Hirsch di Cardelli Spare Rib Marinade
METHOD
Mix together the Rustler burger mix with water and allow to
stand for 5 minutes.
In the meantime, mix together the mince and chopped onion,
then add the soaked burger mix.
Shape into desired size patties and braai till done.
For tzatziki mix all ingredients together and serve on top of
burger.
If desired add strips of crispy streaky bacon,
tomato, gherkins and lettuce.
METHOD
Marinade steaks for at least 2 hours, then braai till medium
rare.
Serve with onions cooked in the coals or as a steak roll with
blue cheese and rocket.
SPICY GOOSEBERRY SAUCE
250g fresh gooseberries
2T sugar
4T Freddy Hirsch Quick Mix Peri Peri
150ml water
10g butter
METHOD
Place sugar into a frying pan and allow to
melt gradually.
Once most of the sugar has melted, add the
gooseberries and cook for 2 minutes.
Add the QM peri peri, then add the water.
Bring to the boil and remove from heat.
With a spatula, crush a few of the gooseberries
to release some seed.
Stir in the butter and serve with loin of springbok
or any game roast.
GAME SAUSAGE BREDIE STYLE
DRIED SAUSAGE CHEESE PUFFS
500g game sausage
400ml water
100g Freddy Hirsch Quick Mix chunky BBQ
Puff pastry squares approximately 10cm x 10cm
Freddy Hirsch Plaaslekker Dried sausage 7cm long
10g grated cheese
1 pinch of chopped chillies
1 pkt streaky bacon
METHOD
Braai/Grill/Fry sausage until golden brown.
Cut into finger lengths.
Mix together the water and QM chunky BBQ and bring to the
boil.
Add the sausage pieces and cook for 5 minutes in the sauce.
Serve with pap or mielie bread.
METHOD
Wrap the bacon around the sausage.
Brush the pastry with eggwash.
Place the dried sausage wrapped in bacon
in the centre of the puff pastry square and
top with cheese and chillies.
Fold the pastry over and pinch the ends.
Bake in the oven at 200C for 10 minutes.
Serve with peri peri mayonnaise.
GAME BILTONG CHILLI POPPERS
BILTONG NACHOS
3 whole pimentos (long peppers)
120g cream cheese
60g grated mozzarella
4 chillies chopped
80g Hunters biltong chopped/grated
3 x 3cm strips puff pastry
To make Guacamole
1½ avocado mashed
1 tomato chopped
½ onion finely chopped
20g fresh coriander chopped
2 chillies finely chopped
juice of ½ lemon
METHOD
Make a slit in each pimento.
Mix the remaining ingredients together except for the puff
pastry.
Fill the pimento cavity with the above mixture then wrap
each pimento with a strip of pastry.
Bake in an oven at 200 degrees C for approximately 10-15
minutes until pastry is golden brown.
To make the tomato mixture
¼ onion chopped
2 cloves garlic chopped
1 tin tomato puree
1 tin kidney beans
Olive oil
100g very moist sliced Hunters biltong
50g nacho chips
100g grated mature cheddar cheese
Pickled sliced jalapeno chillies
METHOD
Mix the first 6 ingredients together, add salt, set aside.
In a pan fry the ¼ onion finely chopped in olive oil, then add
the garlic, cook for 1 minute and add the tin of tomato puree.
Cook for 10 minutes. Add the drained kidney beans and
sliced biltong to tomato mixture.
Top the nacho chips with the cheese and place in the oven
until cheese starts to melt.
Cover with the cooked tomato mixture followed by a layer of
pickled chillies and finish off with guacamole.
BILTONG AND SWEETCORN BREAD
BLUE CHEESE, BILTONG & PEAR CRÉME BRULEE
2.5 cups flour
2t baking powder
5ml salt
250ml full cream milk
4 eggs
125ml melted butter
4t sugar
200g mature cheddar cheese grated
½t cayenne pepper
½t mustard powder
80g Hunters biltong grated(powder)
100g Hunters biltong slices chopped
1 tin whole corn kernals drained
½ tin creamed style sweetcorn
5 egg yolks
2 cups cream
2t veg stock
3T grated parmesan
blue cheese
200g grated Hunters biltong
3 pears
METHOD
Pre-heat the oven to 175 degrees C.
Grease a standard size loaf tin.
Sift all the flour, baking powder, mustard, cayenne pepper
and salt into a large mixing bowl.
Whisk together the eggs, sugar, butter and milk and pour into
the dry ingredients. Mix well.
Add the corn and biltong and half the cheese and pour into
the prepared loaf tin.
Sprinkle the remaining grated cheese over the loaf and place
into the oven.
Bake for 60-75 minutes until the loaf is golden brown and a
skewer inserted comes out clean. If the loaf is browning too
fast, turn the heat down.
Remove from the oven and allow to cool down for 5 minutes
before removing from the tray.
METHOD
Pan fry pears in butter till golden brown.
Mix all ingredients together except pears.
Plain in bain marie and cook for 20-30 minutes until wobbley.
Remove and allow to cool slightly.
Place pears on the top, sprinkle with sugar and burn with a
blow torch.
Serve with a garnish of rocket.