Being the first of two completely coincidentally very similar recipes.

The basis for all of this is some eland shin (skenkel), off the bone. I bought half an eland cow from a friend, and while having a freezer full of eland is a Good Thing (TM), we also have to eat most of it before I can fit some gemsbok in there.

To defrost the meat, I soaked in in water (with a bit of vinegar added) for 24 hours. This draws out the blood, makes the meat less “wild” apparently. Then I basically followed the standard recipe,  i.e. dusted the cubed meat in flour, browned it in the black pot, stuck it in the slow cooker along with tomatoes and a bit of chili and spices and Worcestershire and so forth, and let it go all day on low.

Got home, diced some potatoes quite small, separated the sauce with a slotty spoon and boiled the potatoes in the sauce until done, then recombined the whole lot. I might have added some Maizena too.


1 Comment to “Slow cooker eland tomato bredie”


  1. Wouter's Blog » Blog Archive » Gemsbok chili — 2014-01-25 @ 18:24

    […] was eland but when I started working with it I realised it’s gemsbok. Half of it went into a tomato bredie with the other half earmarked for a curry of some sort. Put it in a bowl, covered it with […]



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