Bundu Game Products

 Bundu Game Products


 We are proud to have a history in the area that stems
back in time, and during that period we have kept the great style, taste and craftsmanship that was needed to provide top quality to our customers.


A craft that is 4+ generations deep is what you are buying when you
order or buy the Bundu Game Products.


We know how to make custom meat snacks as good as anybody and Bundu Game Products proudly deliver their products  across the country.


Some things in life just don’t get any better. One of those things is quality game-meat processing.  We create amazing biltong  snacks  and other meat products.  When you do something as long as we have been doing it, chances are you are doing something right. When hunters, outdoors men, meat-lovers, and those looking to extend their taste-buds a bit think biltong and game meat, they think Bundu Game Products.


Looking for something to cook yourself?  On this site we have included some recipes for you to try, that we highly recommend.


Our retail hours are Monday-Friday, 9:00 a.m. to 4:00 p.m., Saturday, 9:00 a.m. to Noon and closed on Sunday.

  About Bundu Game Products 

          And Who We Are


Low Fat Content
Wild game meats tend to have a lower fat content,  as animals tend to be more active in the wild. Additionally, wild game eat a natural diet as opposed to grain or corn, which is often fed to domesticated animals, contributing to an increased fat content of  non-game meat.


Lower Omega-6 Fatty Acids
The feeding of corn and grain to farm animals not only increases the total fat content but also the omega-6 fatty acid  content. According to the Linus Pauling Institute, omega-6 fatty acids
increase markers of inflammation in the body. Chronic inflammation is  associated with health conditions including obesity, diabetes, cancer and rheumatoid arthritis. Wild animals eat more grass, green leaves and plants than their domesticated counterparts, which leads to leaner meat with lower omega-6 fatty acid content.


Higher Omega-3 Fatty Acids
According to the “Encyclopedia of Healing Foods,” wild game meat, such as venison, has a higher omega-3 fatty acids content as compared to corn- or grain-fed beef. Grass-fed beef or buffalo has similar increased omega-3 fatty acid content.


Lean Protein
Wild game meats are good sources of lean protein. For example, a 3-oz. serving of venison provides 22 g of protein, while a 3-oz. serving of beef has 24 g of protein.


Iron and Zinc Benefits
Similar to meat from animals raised on a farm, wild game meats are good sources of the minerals iron and zinc. Iron is necessary to prevent iron-deficiency anemia. Menstruating women have an increased risk for iron deficiency. Zinc functions as an antioxidant and
is important for immune system function and digestion.


Now for some fun !

Recipes to try ......

Grilled Venison Backstrap


Ingredients

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Add all ingredients to list

Directions      Prep25 m     Cook20 m     Ready In 5 h 15 m


Place
chunks of venison into a shallow baking dish, and pour enough apple  cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour
barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.Brush
the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Footnotes

Tip Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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Game Chop Curry


Ingredients        6 h 15 m             4 servings

2 pounds deer chops (venison)
1 cup ketchup
1/2 cup water
 1 medium onion, chopped
1/2 cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix



Directions     Prep15 m      Cook6 h         Ready In6 h 15 m


Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water,  onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees  F, for 1 hour.

Footnotes

Easy CleanupTry using a liner in your slow cooker for easier cleanup.


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Venison Stroganoff

Ingredients          45 m             4 servings


1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

Add all ingredients to list


Directions         Prep15 m            Cook30 m

Ready In45 m

Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.


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Sweet Bacon-Wrapped Venison Tenderloin


Ingredients     Nutrition     Servings 2-3

2 lbs venison tenderloins (a single deer loin)

1⁄2 lb bacon (Plain, thin-sliced Bacon is best)

3 cups dark brown sugar

2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)

1⁄4 cup white sugar (Optional for added Sweetness)


Directions
Mix brown Sugar and Soy sauce together in a bowl. They should

combine nicely into a soupy soy liquid.Put Deer Loin in a cooking tray

and pour Brown  Sugar/Soy Sauce mixture over loin. Roll tenderloin

over in mixture,  completely covering it.Let meat marinate in mixture

at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the  time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum  pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping.
Don't throw away marinade.Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an
arm with a bunch of wrist watches on it, the watches being the bacon  strips.Drizzle remaining marinade over deer loin. You
can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.Place on center rack in oven and bake at 350°F  for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding  searing.OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!OPTION 2 - For a crispier crust and crispier
bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.

                                                                                               

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Biltong Muffins


Ingredients: 120 g Whole-wheat flour (sifted) 120 g Cake flour (sifted)

200 g Biltong – finely chopped 50 g Cheddar Cheese (grated)

30 ml Baking powder (sifted) 3 Eggs (lightly whisked) 200 ml Milk

100 ml Cooking oil 15 ml Lemon juice


Method:
Combine together all the dry ingredients and then add the eggs, milk,
oil and lemon juice. Mix gently until the ingredients are incorporated.
Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave
to cool slightly before removing and serving with butter. Serves 10
people.



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Biltong Tart


Pastry:

125g Flour (260 ml) 125g cream cheese or cottage cheese

125g Butter (135 ml) 1ml salt Method:
Sift the flour and salt together. Rub the butter into the flour
mixture, using your fingertips. Mix the cream cheese in with a knife.
Place the dough in the refrigerator to cool. Roll the dough out to about
3mm thickness. Place pastry in an un-greased pie tin about 200mm in
diameter. Bake pastry shell for 15 minutes at 220 degrees C (450 degrees
F.) Filling:

20g Flour (37,5 ml) 50g Mushrooms chopped (150 ml)

20g Butter (25 ml) 3 ml lemon juice 250ml milk 10g onion, chopped

(10 ml) 50g finely grated biltong (200ml) 5 ml parsley, chopped

10g Butter (12,5ml) 2 eggs Method:
Add the milk gradually and keep stirring until the sauce boils. Boil it
for 3 minutes. Chop the mushrooms and sprinkle with lemon juice. Sauté
the mushrooms and chopped onion in the 10g butter until brown. Add to
the white sauce. Separate the eggs, beat the egg yolks and add to the
white sauce. Beat the egg whites until stiff and fold into mixture.
Spoon into partially baked pastry shell and bake for 10 minutes at 200
degrees C (400 degrees F.) (8-10 servings)

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CHEESE AND BILTONG SCONES


What you’ll need:

500ml flour 3tsp baking powder 250g strong cheddar, grated 3tsp

sunflower oil 125ml milk 1 egg 2 handfuls wet biltong, finely chopped

What you’ve gotta do: Sift the flour and baking powder into a large

bowl and mix the cheese and chopped biltong through the flour mixture.
Beat the egg and milk together in a separate bowl and add the sunflower
oil. Pour this mixture into the flour and mix it until it starts
sticking together and is not too dry. Place the dough on a flat,
floured board until it is about 5mm thick, then keep folding it over and
flattening it again using the palm of your hand. Cut out the
scones using a round cutter. Place them on a baking tray and cook in the
oven for 15 to 20 minutes until they’re browned.


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CHEESY MUSTARD SCONES WITH BILTONG BUTTER


For the scones

1 cup white cake flour Half a cup of milk Half a cup of cream

1 cup grated cheddar cheese 1 tsp baking powder 2 tsps mustard

powder Dash of cayenne pepper Pinch of salt Preheat the oven to


190c Sift all dry ingredients and stir in the milk and cream, it should

be quite a moist batter.
Spoon generous amounts of batter into muffin tin, about 3/4 of the way
up the tin. Bake for approx 15 – 20 minutes. Test with a skewer, if it
comes out clean the scones are ready. scones The golden scones

straight from the oven For the biltong butter 60ml unsalted butter

at room temperature 30g chopped biltong
While the scones are baking, make the biltong butter. Add the butter
and biltong to a blender and blend until the two have mixed well
together and the biltong is shredded. butter The blended butter

ready to be spread
When the scones are ready leave them to cool for about 10 minutes,

then
slice open when they’re still warm and spread thickly with the biltong
butter. The butter melts into the warm scones and you’re left with a
delicious topping of shredded biltong. Irresistible! scones3 Spicy

scones topped with the richness of biltong

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BILTONG {Beef Jerky} SOUP


INGREDIENTS: 100g Butter 1 t Garlic, crushed 3 TB Flour

1/2 t Nutmeg 1/2 t Ground Coriander

1/2 t Freshly Ground Black Pepper 1 cup Chicken Stock

3 cups Milk {increase Milk for a thinner soup} 1/2 cup Fresh Cream

1/3 cup Blue Cheese, crumbled 1/2 cup Cheddar Cheese, grated

100g Biltong / Beef Jerky {finely grated or the powdered kind for

sandwiches} 2 t Sherry Thin Biltong Slices, to garnish {optional}


DIRECTIONS: 1.) Heat the Butter over medium heat in a medium pot.
2.) Saute the Garlic in the Butter for 1 minute - sprinkle over the
Flour, Nutmeg, Coriander and Black Pepper - stir to form a paste.
3.) Add the Stock - stirring continuously to prevent lumps - add the
Milk and Fresh Cream, bring to the boil and turn the heat to low.

4.) Add the Blue Cheese and the Cheddar - stir until melted -

remove from heat. 5.) Stir in the Biltong and just before serving, stir in the Sherry.
Scoop into serving bowl, garnish with thin Biltong slices and serve
immediately with freshly baked, thick slices of bread. The soup will
thicken on standing.

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Biltong & Parmesan stuffed beef fillet


Print Author: Alida Ryder

Serves: 4


Ingredients 600g beef fillet, centre cut 50g sliced biltong 75g parmesan, cubed5 caper berries, stems removed 2 shallots, peeled 1 t coriander seeds, toasted 1 t fresh thyme 1 tn fresh rosemary leaves 1 t salt ½ t black pepper 3 T butter 2 T olive oil For the plum compote 4 large plums, stones removed and cubed 1 star anise 3 T brown sugar 2 T Balsamic vinegar salt to taste to serve 4 free-range eggs, softly poached/boiled Instructions Butterfly the fillet, ensuring not to slice all the way through.
Place the biltong, parmesan, caper berries and shallots in the bowl
of a food processor and blend until finely chopped and well mixed.

Stuff the mixture into the cavity of the fillet of beef then tie and secure

with string. Combine the coriander seeds, thyme, rosemary, salt and

pepper in a mortar and bash until finely crushed. Sprinkle the mixture

on a wooden board and roll the fillet in the spices, ensuring you cover

the beef well. Melt the butter and olive oil in a large frying pan and

add the fillet. Cook the fillet, turning regularly and spooning over the

butter for 7-10 minutes or until cooked to your liking. Allow to rest for

10 minutes, covered with foil. To make the compote, combine all the

ingredients in a saucepan and allow to come up to a boil. Simmer for

5-7 minutes (adding a little water if necessary) until the plums are just

cooked and a sticky sauce has formed.
To serve, spoon some of the compote onto serving plates, slice the
beef and place a slice on top of the compote and finish with a soft
poached/boiled egg. Serve immediately.

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What you need to know when cooking game meat .

At Bundu Game Products, we realize that once you have made the purchase of our quality meats you want to prepare them correctly. After you learn a few basic rules for cooking with our meat, you will find it easy and fun to prepare and well worth the effort. As you gain confidence, you can begin to explore your options and experiment on your own to find your favorite recipe. Antelope, and other exotic meats offered at Bundu Game Products, is so incredibly low in fat that you will want to brush it with oil or add oil to the pan before you begin cooking. If you are cooking the antelope on a grill, simply brush a light coating of oil across the meat and place on a hot grill. This will keep the meat from sticking or drying out, and will give you a wonderfully succulent crust. When preparing antelope recipes using loins, filets, or chops, the meat will be most tender and moist if cooked to no more than a medium rare stage. A final internal temperature of 130 degrees F should leave your antelope moist, juicy, and delicious.


Roasts should be cooked at low temperatures, 180 degrees F to 200 degrees F, for several hours until fork tender.At Bundu Game Products, we offer the highest-quality antelope meat available. Our  all-natural meat, field harvested and carefully prepared for sale, offers a taste that is impossible to replicate. While other merchants  may offer exotic meats, our animals, raised in the freedom of the open  plains and allowed to browse on a lush and varied diet, will offer you a flavor that cannot be compared to that of farm-raised exotics.