Doing what you love is the cornerstone of having abundance in your life.
Wayne Dyer

There are an abundance of triggers that can set off inspiration for food blogs. Jane-Anne Hobbs touched on some of these in her talk at the Indaba: ingredients, memories, hunger, recipes, showing off and fads. For me inspiration often comes from the challenges issued by my friends on their own blogs. We now have the added inspiration provided by WordPress: the post-a-day and weekly photo prompts. Appropriately enough, this week’s photo theme is abundance.

Tandy’s recent challenge to cook with venison was indeed a challenge: where to find venison; the hunting season is in winter! I also had serious time constraints; she’d only given us a week. Luckily the challenge was extended and my very kind butcher delved into his own home freezer and delivered a Springbok fillet.

Venison was a big deal in my childhood; my Uncle Thabo’s family had owned two farms outside Tweespruit in the-then Orange Free State and we spent many winter school holidays there. I remember watching with ghoulish fascination when the men returned from hunting at dusk, the beautiful buck slung in heaps on the back of their trucks. We’d return home to Bloemfontein with buckets of meat, some for the freezer and the rest to be soaked in a coriander and vinegar traditional biltong marinade and hung to dry in our garage.

For Tandy’s challenge I decided to use two of my goodie bag ingredients: the Robertson Prospect Hill Cabernet Sauvignon (for drinking) and the St Sebastian Bay olive oil (for cooking).

I did pan fried strips of fillet, with black bean sauce, bell pepper ribbons, sage, brown mushrooms and peppercorns.

There is abundance in my life.

I am grateful.


46 Comments Add yours

  1. Liane says:

    NOW you’re talking! haha

      1. Liane says:

        Would be interesting to compare the taste to some of my experimental attempts over the past few months – just to gauge myself, you know 😉

  2. Tilly Bud says:

    You have cooking talent in abundance. That looks yummy and I don’t like mushrooms.

  3. Venison is something I only got to really know in adulthood, well except for biltong that is and I hang my head in shame to say I have not really experienced cooking with it – does ostrich count? Then I am a pro.
    🙂 Mandy

    1. theonlycin says:

      As far as I know, ostrich qualifies as ‘game’, but venison must be deer meat?

      1. Yip, think you are right.

  4. granny1947 says:

    Damn that goodie bag was good!

    1. theonlycin says:

      Yes, it sure yielded a lot of loot 🙂

  5. abundently impressive.

    I love venison on occasions. it can be dreadful if not cooked correctly (sadly)

    1. theonlycin says:

      Too many people stew it into a gloopy mess 😦

  6. Those wonderful pictures certainly reflect abundance, Cindy.
    I’m glad life is good.

  7. fbi2011 says:

    I am really enjoying the Saint Sebastian Bay olive oil. What a fabulous tasting oil – great to dip some ciabatta in with a drizzle of fynbos honey balsamic reduction 🙂

    Hugs xx

    1. theonlycin says:

      Yes, it is a great oil, so is the Filippo Berio we got 🙂

  8. sarsm says:

    All looks delicious. Think I’ll have to head into the kitchen now…

  9. What an incredible deer hunting story, love how the meat was marinated/soaked in a coriander vinegar mix. Abundance indeed 🙂

    1. theonlycin says:

      There’s just no comparison for that marinade, like nothing I’ve tasted in any other country 🙂

  10. slpmartin says:

    This does look delicious…haven’t venison in years.

    1. theonlycin says:

      I hadn’t had it for ages either, will make a point of using it more next winter 🙂

  11. nrhatch says:

    I’ll pass on the Springbok. Thanks anyway. 🙂

    Glad you’re finding time to enjoy your culinary prowess.

    1. theonlycin says:

      My contract ends next Friday, I must say that I have missed cooking every day and look forward to my daily kitchen capers 🙂

  12. gospelwriter says:

    Looks good all right! I’m a bit iffy on eating certain kinds of meat on account of who they were before they hit my table. Silly, I guess – it’s not as if there isn’t an abundance of deer around, chomping up people’s gardens and the like…

    1. theonlycin says:

      There is that to consider, my daughter won’t eat anything that is an identifiable body part 😉

  13. The photo reminds me – was your red pepper bracelet given its due attention in CT?

    1. theonlycin says:

      It was the envy of all who laid eyes on it 🙂

  14. Your abundance dish looks really sublime. With wild meat, the spices, and fine liquor marinade, I can imagine the aroma. I’ve never tasted deer that I remember. I have experienced an assortment of wild game, but not deer. Blessings, Cindy…

    1. theonlycin says:

      Thank you, Carol, I hope you are having a joyous weekend.

  15. Pseu says:

    I love venison… usually slow casseroled with juniper berries and red wine… or walnuts. I haven’t cooked it for ages, but then I think of it as a winter dish.

    1. theonlycin says:

      I also see it as winter food, Pseu, the walnuts are a good idea that I will sure keep in mind 🙂

  16. Pseu says:

    meant to say Christmas dish….

    1. theonlycin says:

      Christmas here is the height of summer, may be hard to find venison 🙂

  17. there sure is. wealth breeds more wealth as they say and u really know how to “dish it” :_)

    1. theonlycin says:

      Imago therapy, Doc, think it and it will be 🙂

  18. Nzwaa says:

    You have an uncle named Thabo?

    1. theonlycin says:

      It was (perhaps still is) common custom for farmers’ children to be given African names by the farm staff. My own name, given me by a Xhosa nanny, is Nozolile. I have no idea what it means. But I like it 🙂

      1. Nzwaa says:

        It means the “The Calm One” and Thabo means Joy. Nozolile hee hee.

      2. theonlycin says:

        Oh, thanks. Calm? tee hee! 😉

  19. Tandy says:

    I love springbok and I am really hoping the guys go hunting this year so we can get some more 🙂

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