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Hottentots' Antelope Venison

A stew of antelope venison pounded into a pap-like consistency and cooked with sheep's fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Hottentots' Antelope Venison

Ingredients

Directions

Stew the venison

  1. Stew the antelope venison in a small amount of water until tender.

  2. Remove the meat from the pot and pound it between two stones until it reaches a pap-like consistency.

Finish the stew

  1. Mix the pounded meat with a generous amount of sheep's fat.

  2. Stew the mixture for a short time longer until heated through.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Antelope venison
Forms the main body of the dish and becomes tender and soft through stewing.
Sheep's fat
Adds richness and moisture, giving the pounded meat a smooth, moist texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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