Guineafowl can be tough, but slow cooked this way, in red wine and marsala sauce, they are delicious, and has become a firm favorite at Wickedfood Cooking School winter cookery classes.

2 guineafowl, cut into portions
Salt and black pepper to taste
4T butter
4-6 small baby onions, peeled
1/2 cup Marsala wine
1 bottle red wine
1 1/4 cups chicken stock
2 cloves garlic, crushed
Bouquet garni (bay leaves, thyme, parsley, etc.)
125g white button mushrooms, sliced if large, left whole if small
4T extra butter
1T flour, mixed with a little melted butter

Serve with
Parsley potatoes
Vegetables in season

1. Season guineafowl portions with salt and pepper. Heat butter in a saucepan and brown guineafowl over low heat.
2. Add onions and cook until glazed.
3. Add Marsala and cook for a few minutes.
4. Add wine, chicken stock, garlic and bouquet garni. Bring to the boil, turn down heat and simmer for 30 minutes.
5. Heat the extra butter in another saucepan and fry the mushrooms for 5 minutes. Add to guineafowl mixture.
6. Transfer to an ovenproof casserole dish with a lid. Cover the dish and place in a preheated oven of 180°C, bake for ±1 hour or until guineafowl is tender.
7. Remove from oven and place casserole dish back on stove over medium heat. Thicken sauce with flour and butter mixture.
8. Serve with parsley potatoes and vegetables in season. Garnish with parsley or rosemary.

Serves 4-6

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast kudu fillet

Roast venison

Red wine sauce

Ostrich neck casserole

Venison pie

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

Ostrich neck is an excellent alternative to oxtail, as it is similar in appearance when cooked, but with no fat and half the price. This dish is another Wickedfood Cooking School favorite that we teach in our winter cooking classes.

100ml cooking oil
2kg ostrich neck, cleaned and cut up
2 large carrots, peeled and sliced
2 large onions, diced
1 bunch celery, sliced (no leaves)
3 large potatoes, peeled and cubed
Sprig fresh rosemary
3 cloves garlic, crushed
4 bay leaves
4T tomato paste
1/2 bottle good red wine
6 to 8 cups water
Salt and pepper to taste
1x410g can butterbeans, drained

1. In a large sturdy pot heat the oil until very hot and seal the meat until browned all over, about 8 to 10 minutes.
2. Add the carrots, onions, celery, rosemary, garlic and bay leaves. Braise the vegetables until they are glazed about 5 minutes.
3. Add the tomato paste and stir in. Add the red wine and bring to the boil.
4. Add the water, cover the pot, turn down the heat to a simmer and cook for about one hour or until the neck is nearly cooked. Season with salt and pepper.
5. Add the potatoes and cook for a further 30 minutes or until tender. Add the butterbeans and heat through. Serve with yellow rice.

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast kudu fillet

Roast venison

Red wine sauce

Guineafowl

Venison pie

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

At Wickedfood cookery school we use this basic red wine sauce in our cooking classes for many red meat roasts. It makes the base for a gravy for any game recipe. add a little extra ingredient here and there as for the different flavours.

1kg beef bones
2T tomato paste
1 large onion, chopped
2 large carrots, chopped
1/2 bunch celery, chopped
2 leeks, sliced
1 cup red wine
2 litres water
Bouquet garni – (thyme, bay leaves, parsley stalks etc.)
1/2t black peppercorns
Little flour to thicken
Salt and pepper to taste

1. Place bones in a baking tray and bake at 200°C for about 1 hour until browned.
2. Place bones (and any fat that was rendered) in a large stock pot.
3. Deglaze the baking tray with a little red wine.
4. Add it, together with the tomato paste to the stock pot and cook over high heat for 3-4 minutes.
5. Add vegetables and cook for a further 5-10 minutes.
6. Add water, bouquet garni, peppercorns and remaining red wine. Bring to the boil, turn heat down and simmer for 6-8 hours.
7. Strain and thicken sauce with a little flour. Season to taste before serving.

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast kudu fillet

Roast venison

Ostrich neck casserole

Guineafowl

Venison pie

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

This venison roast recipe is a Wickedfood Cooking School firm favorite that we teach in our winter  cooking classes.  Use this venison recipe with any leg of venison.

1 leg of venison
250g streaky bacon, cut into 3cm pieces
1 cup red vinegar
2T salt
2T brown sugar
Handful of raisins
2 large cloves garlic, sliced
Pepper
1/2t ground ginger

Marinade
1 onion, sliced
1 bay leaf
6 whole cloves
3 cups red wine
2T oil

Glaze
4T smooth apricot jam
2T flour
4T sherry

1. Place bacon, 2 tablespoons of the vinegar, 1 teaspoon salt and one teaspoon sugar in a small container and marinate for 45 minutes.
2. Pierce venison leg with a sharp knife and place a raisin, slice of garlic and a piece of bacon into each cut.
3. Mix pepper, ginger, remaining salt and sugar and rub into the meat with your hands.
4. In a casserole dish, large enough to hold the leg. Mix the marinade ingredients with remaining vinegar. Bring mixture to boil and add leg. Turn the leg until all sides are sealed (no more than 10 minutes in total). Remove from heat and allow to cool in the marinade. Once cool, leave in a cool place for 24 hours, turning a few times.
5. Place the leg in a roasting tray with 1 cup marinade and sear in a pre-heated oven at 220°C for 10 minutes. Reduce heat to 180°C for the remaining cooking time. Roast for between 8 and 10 minutes per 500g of meat, for rare to medium. Baste the meat regularly, adding more marinade if necessary.
6. Mix flour, jam and sherry and smear over the meat and glaze the meat during the last 5 to 10 minutes.
7. Once roasted, transfer the leg to a platter and leave in a warm place to rest for 15 minutes. Serve with vegetables and yellow raisin rice.

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast kudu fillet

Red wine sauce

Ostrich neck casserole

Guineafowl

Venison pie

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

Wickedfood Cooking School team went knocking on the door of some well known restaurants to get some inspiration for future cooking classes.  We enjoyed this Kudu fillet stuffed with dried fruit. This venison recipe works just as well with all venison fillets.

1. Trim the fillet of any excess sinew.
2. Trim the fillet lengthways to the middle and stuff with the dried fruit. Stone the prunes but leave all the other fruits whole as they soften with cooking.
3. Enclose the fruit and tie the fillet at intervals with string.
4. Season with salt and black pepper and place in a roasting tin.
5. Roast in a preheated oven of 180°-200°C, 10-12 minutes for rare, 15-20 minutes for medium-rare, and 20-25 minutes for well done. Ideally the fillet should still be pink inside.
6. Serve sliced with red wine sauce, new or roast potatoes and vegetables in season. Garnish with rosemary sprigs.

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast venison

Red wine sauce

Ostrich neck casserole

Guineafowl

Venison pie

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.