Chamois 'n' Pork Crockpot Recipe

SpotX Wild Foods Recipe from Derek Meyer
Prep:24 hour Cook:10 hour Difficulty:1
  • Chamois meat, cubed.
  • Cheap sherry.
  • 1 medium onion, chopped.
  • 100 grams chopped streaky-bacon rashers.
  • 100 grams mixed green and black olives.
  • 1 clove garlic, crushed.
  • Pinch chopped rosemary.
  • Pinch chopped parsley.
  • Pinch chopped thyme.
  • 300ml white wine.
  • Flour.
  • Oil.
  • Freshly-ground black pepper and ground salt.
  • Place chamois in a bowl and cover with sherry.
  • Cover bowl and refrigerate for 24 hours.
  • Remove meat from marinade and pat dry with paper towels.
  • Sauté in moderately hot oil, browning on all sides.
  • Place in a crockpot.
  • Fry onion and bacon in a pan until half cooked.
  • Add to crockpot.
  • Add garlic, liquids and herbs, then pour into crockpot.
  • Cook on high for 8 hours, or until tender.

Chamois A native to central and southern Europe and a member of the antelope family, chamois were introduced into New Zealand in 1907.
Released in the Mount Cook area they adapted to their new habitat with ease, and without natural predators their population exploded. Many animals are shot from helicopters and on foot by recreational hunters in an effort to control their numbers.
There are no chamois in the North Island; their natural habitat is the steep, inaccessible, southern-alpine mountain ranges. With the increase in numbers, resident herds have been found in the lowlands of the West Coast and in the forests behind Kaikoura.

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