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African hunting holiday trip

Whether you choose trophy African hunting holiday trip for plains game trophies or dangerous game trophies. It is always exciting to go for trophy hunting in South Africa. Ikhulu African Safaris is one of the premier hunting outfitter based on Eastern Cape and Limpopo province. They have large hunting game reserves in both places with a vast number of varieties of wildlife species. Ikhulu provides African hunting holiday trip packages at reasonable rates. These fully inclusive packages include both the daily rates as well as the trophy fees for the various trophy games. If you are a first-time visitor to Africa, or a frequent traveler, or an African safaris lover, Africa will not disappoint.
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Venison Stir-Fry
Serves 4. Prep Time: 20 minutes Cook Time: 5 minutes INGREDIENTS: Marinade: 2 tablespoons Shaoxing wine or dry sherry 1/2 teaspoon salt 3 tablespoons soy sauce 1 tablespoon potato starch (or corn starch) mixed with 2 tablespoons water Stir fry: 1 pound venison, trimmed of all fat and sinew 1 1/2 cups peanut or other cooking oil 1 to 4 fresh red chiles 1 red or yellow bell pepper, sliced 3 garlic cloves, slivered 1 bunch cilantro, washed and roughly chopped 1 tablespoon soy sauce 2 teaspoons sesame oil ___________ DIRECTIONS (1) Slice the venison into thin slivers of about 1/4 inch or less and anywhere from 1 to 3 inches long. Mix with the marinade and set aside while you cut all the other ingredients. (2) Heat the peanut oil in the wok or a large, heavy pot until it reaches 275°F to 290°F. Don’t let it get too hot. Add about 1/3 of the venison to the hot oil and use a chopstick or butter knife to separate the meat slices the second they hit the hot oil. Let them sizzle for 30 seconds to 1 minute. Remove with a Chinese spider skimmer or a slotted spoon. Set aside and cook the remaining venison one-third at a time. (3) Pour out all but about 3 tablespoons of the oil. Save the oil for the next time you cook Chinese food. (4) Get the remaining oil hot over high heat on your hottest burner. The moment it begins to smoke, add the chiles and bell peppers and stir-fry for 90 seconds. Add the garlic and cook another 30 seconds. Add the venison and stir fry 90 seconds. (5) Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in the sesame oil. Serve at once with steamed rice.
TOWING SERVICE APP DEVELOPMENT TO PROVIDE CUSTOMERS WITH ON-DEMAND ROAD SIDE ASSISTANCE RIGHT AT TIMES OF BREAKDOWNS!
It’s the right time to enhance your business growth via the towing service app development services of Uberforxapp… We all might have come across a strange situation that our vehicles get stranded along a highway. Most of the time, it happens in an unexpected way where we can’t fix the issues right at that moment unless and until we have some possibilities for instant recovery. This stand out to be one of the worst experience for the driver to cope with as it brings a lot of troubles in the path of completing his daily responsibilities. Also there comes a delay in reaching the destination that we plan for and as a result, we will end up failing to deliver the products or services on time. The on-demand roadside assistance apps like uber for tow trucks have come up to bridge this undesirable gap that exists as a result of vehicle breakdown. towing service app Development Why on-demand road side assistance apps? In the earlier days just before the invention of smartphone apps, people had the one and only chance of utilizing the vehicle servicing shops for getting done with their vehicle repairs. That was really the hard times going out for the nearby shops for recovery. The process also took a lot of time and effort to go with. But now the case is not like that…Just making some simple taps in the mobile apps itself is sufficient to go with the repairs instantly with free of hassles. Here is where the uber like towing apps sounds strong and find their importance in the towing industry. So, how a towing app like uber works right away? Uber for tow trucks is a smartphone application that helps connect the nearby towing service providers with the customers who are in need of vehicle recovery. The apps provide mutual benefits to both the towing service providers and the customers in the following ways: · Better business ROI: From a service providers’ perspective, the apps find themselves beneficial in bringing a lot of customers right for their businesses thus making them explore greater opportunities resulting in huge profit returns. · On-demand assistance at the right time: From a customers’ perspective, the apps work by making them acquire quick assistance ever that they won’t get anywhere and that too can be made happen with low cost. Let us assume that your car breaks in a remote area where there are no possibilities for you to get any instant help with your recovery. But, you have a towing app like uber in your smart phone. Let’s think about how you will feel in that situation. Yes! Obviously all your tension will get vanished off with a confidence. This is how the apps help out in making even such impossible things possible on the go and at the end; you would be very much satisfied with getting cost-effective cum instant help. This is what actually the major motto of the on-demand tow truck apps.
Jaeger Schnitzel with Venison (a Traditional German Dish)
Jaeger schnitzel is a classic hunter's meal. The term literally means "hunter's cutlets" in German. The dish is now normally made with pork now, and chicken fried steak is believed to be an adaptation from the original recipe brought to the US by German immigrants. Traditionally, jaeger schnitzel was made with venison or wild boar backstrap, pounded thinly. The dish is essentially a thin cutlet of meat served with a mushroom gravy. Potatoes are the traditional side dish, but they can be boiled, mashed, made into a salad, or however you like them. Like I said, this is a man's meal. The only green on the plate is some parsley. Serves 4 - 4 venison or wild boar medallions, duck breasts, or 2 venison hearts - Salt - 1 to 1 1/2 pounds mixed fresh mushrooms, cleaned and roughly chopped - 1/2 yellow onion, roughly chopped - 5 tablespoons bacon fat, lard or butter, divided - Flour for dusting (optional) - 2 tablespoons flour - 1 cup venison, duck or beef stock - 2-4 tablespoons cream - Black pepper to taste If you are using venison hearts, cut them open from top to bottom and trim off any fat or vein-y bits. Trim any excess meat so the heart lays more or less flat. Place the heart — or venison or boar medallion, or duck breast — between two pieces of plastic wrap and pound until the meat is about 1/4 inch thick. Do this firmly, but don’t wail on the meat or you will tear it. Trim the cutlets to an even shape if you want. Pour the stock into a small pot and bring to a simmer. Set a large saute pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don’t stick too much and cook the mushrooms until they give up their water, about 3-4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry them until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside. Dust the cutlets in flour if you want to. Add the remaining bacon fat to the saute pan and let it heat up over medium-high heat for 1 minute. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook for 3-4 minutes, until it is the color of coffee-with-cream. Whisk in the hot stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add salt and black pepper to taste. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Pour this over the cutlets and serve at once.
Venison Barbacoa
This is one of the best recipes I know for using the front shoulder of a deer. That meat can be sinewy and tough to deal with, so this method will all you to deal with all that connective tissue and make the meat super tender. However, the meat will still be really lean, so you may want to add something to it to thicken it up. Some people add 1/4 cup of lard, but olive oil or vegetable oil would work. Of course, fatty meats like pork or lamb don't need this step. Be sure to have lots of side dishes for the barbacoa! It’s a base for a meal, the do-it-yourself construction of your tacos is more than half the fun! One more thing: This recipe reheats beautifully, so make a big batch!! Serves 4 to 6. Prep Time: 15 minutes Cook Time: 3 hours, more or less - 2 to 3 pounds venison, from the shoulder or legs - 2 to 4 canned chipotles in adobo - 1 red onion, chopped - 5 garlic cloves, chopped - 2 bay leaves - 1 teaspoon smoked paprika (optional) - 1 teaspoon ground cumin - 1 teaspoon ground cloves - 1 tablespoon kosher salt - ½ cup lime juice - ½ cup cider vinegar - 1 quart beef or venison stock - 1/4 cup lard or vegetable oil - Smoked salt (optional) - Cilantro, shredded cheese, sour cream, avocados and hot sauce for garnish __________ Put everything in a slow cooker or Dutch oven and cook, covered, until the meat falls off the bone, which will be between 2 hours (for many domestic meats and young deer) and 6 hours if you have a very old animal. If you use a slow cooker, set it to “high.” If you use a regular pot, put it into the oven set to 300°F. Pull all the meat from the bones and shred with forks or your fingers. Stir in the lard and as much smoked salt as you want. You want the lard or oil to coat the shreds of meat. Pour over some of the juices from the pot and put the meat in a pan for the table. Serve with tacos, in a burrito or on a bun.