Just outside Barrydale, in the Tradouw Valley, Country Chef Beate Joubert gives authentic boerekos a Mediterranean twist. These Little Karoo Venison Parcels are as tasty as they are gorgeous to look at on your dining table.
to form parcels. Dip the ends of the chives in boiling water, then tie a chive ‘strand’ around the neck of each parcel. Brush the ends of the pastry with more melted butter. Arrange the parcels on the prepared baking tray and bake for about 10 minutes on the middle rack of the oven until pale golden-brown and crisp.
Wine suggestion: Joubert-Tradauw Syrah 2013
Chef’s Tip: Serve each venison parcel with a ramekin of quince jelly, brown rice, whole, fine green beans, mange tout, chives and brussel sprouts fried in butter and topped with toasted almond flakes.