Oryx Stew with Bacon & Herb-Nut Dumplings - with Tannie Ida
- 5 hours ago
- 2 min read
Rich, slow-baked game meat, crispy bacon, and dumplings loaded with rosemary and walnuts... Save this for your next cozy family dinner!
Shop Divine Deli at your nearest Woermann Brock Fresh store.
Ingredients:
1 tbsp olive oil or Divine Deli beef fat dripping
1.5kg Divine Deli Oryx shin and stew meat, cubed
300g Divine Deli bacon, diced
3 carrots & 3 celery sticks, diced
6 shallots, quartered
1 onion, diced
200g mixed mushrooms, sliced
6 tbsp unbleached white flour
1 orange, zested
Spices
Pink Himalayan salt & coarse black pepper
Cloves, coriander, smoked paprika
Herbs
Rosemary, thyme, oregano, bay leaves
Garlic cloves
Liquids
500ml Divine Deli beef stock
Red wine, Worcestershire sauce
For the Dumplings
300g stoneground unbleached flour
85g beef fat dripping or butter
Walnuts, finely chopped
Rosemary, finely chopped
Cold water
Method:
Oryx Meat
Preheat oven to 160°C.
Season the meat with salt & pepper. Rest in fridge 30 mins.
Fry shallots, onion, carrots & mushrooms until soft and caramelised. Remove and set aside.
Fry bacon in the same pot until crispy. Remove.
Coat the meat in flour, then brown on all sides in the bacon fat.
Return the veg and bacon to the pot. Add herbs, spices & orange zest.
Pour in stock, wine, and Worcestershire sauce.
Cover and bake 1½–2 hrs, until meat is soft and falling apart.
Dumplings
Sieve flour, add salt, herbs & walnuts.
Rub in fat until it looks like breadcrumbs.
Add cold water gradually, mix lightly to a scone-like dough. Do not overmix.
Divide into 10 balls, arrange on top of the stew.
Bake uncovered 25–35 mins, until dumplings are cooked through.
Serve
With baked pumpkin and red cabbage or sauerkraut.
Thank you to Chef Enya for sharing her delicious version of this classic braai condiment!
Enjoy!😊
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