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WOLMARANSTAD, 25 MARCH 2022 – We were privileged to attend the official launch of the WRSA/Crown National Game Meat Academy at the lovely Oliphant venue at Bona Bona this past Friday.
Guests feasted on delectable game meat dishes served by Crown National, which included a delicious starter biltong and mushroom soup followed by a variety of game meat dishes served on wooden platters. The crocodile tail meatballs and crumbed strips, courtesy of Pat Loots, appeared to be particular hits among diners. The exquisitely chosen wine to accompany the game dishes was sponsored by Nick Pentz of Groote Post.
Ecoguard Biosciences (Pty.) Ltd sponsored the evening’s entertainment, and the music of Vurkmeister made sure the dancefloor was never empty and remained open till late in the evening.
To celebrate the launch of this great initiative, and as a treat to all our members, we invite you to try the biltong and mushroom soup starter served on the evening:
Biltong & Mushroom Soup Starter
Ingredients:
250g Shredded mushrooms
100g Butter
100g Crown National white powder mixed with 1 litre of milk
150g Sliced game biltong
250ml Cream
Salt and freshly ground black pepper to taste
Method:
- Fry the mushrooms in the butter until light brown.
- Mix the Crown National white sauce powder with a little milk to a paste. Stir in remaining milk.
- Add to fried mushrooms and bring to a boil.
- Simmer for a few minutes over low heat while stirring.
- Stir in the biltong and cream.
- Spoon into hot soup bowls and garnish with Safari biltong spices.
Serve with warm home-baked bread and butter.
Our thanks to Ankie Stroebel, team member at WRSA, for this scrumptious recipe!
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