Osgrow Blesbok Meat
The Blesbok was completely eliminated from its natural habitat, but thanks to the wildlife reserves and farms, the population is now great enough that its delicious meat is again available.This is an excellent example of food production and conservation working in partnership. The Blesbok cannot jump as well as other members of the antelope family and escapes its predators by running in single file against the wind.
We supply both Trade and Residential customers. To request a copy of our full Price List please use the following links:
Wholesale
Customers
ordering
50kgs
or
more
(any
combination
of
Osgrow
meats)
please
click
here.
Retail
Customers
please
click
here.
Residential
Customers
can
purchase
pre-portioned
products
online
from
our
Home
Shopping
page
or
click
here
to
receive
a
copy
of
our
full
price
list.
For general enquires email sales@osgrow.com.
Blesbok Meat
Whole
Fillet
approx
1.1Kg
-
1.8Kg
Suitable
for:
Escalopes,
Roasts
Fillet
Steaks
2
x
approx
125g
Suitable
for:
Pan
Fry,
Grill
Griddle
All
Pre-Portioned
Products
are
+/-
weights
quoted
and
may
be
supplied
fresh
or
frozen.
Please
ask
for
further
details
when
you
place
your
order.
Blesbok Recipes
Blesbok
with
a
touch
of
the
exotic
Blesbok with a touch of the exotic
Ingredients
(serves
4)
600g
Osgrow
Blesbok
Steak
2
spring
Onions
1
large
Carrot
1/2
cup
of
Bamboo
Shoots
1
cup
of
Soya
Bean
Sprouts
1
Chilli
Pepper
1/2
cup
of
Brown
Stock
Soya
Bean
Oil
1
clove
of
Garlic
1
dessertspoon
of
Dry
Sherry
1
tsp
Demarara
Sugar
Soy
Sauce
Gingili
Vermicelli,
Coriander
and
Ginger
Method
Cut
the
carrot
in
batons
and
gently
soften
them
in
soya
bean
oil.
Slice
open
the
chilli
pepper,
remove
the
seeds
and
slice
finely.
Add
the
chilli
to
the
simmering
carrot
batons,
along
with
the
spring
onions,
the
garlic,
the
bamboo
shoots
and
the
soya
bean
sprouts.
Now
fry
the
blesbok
steak
until
it
is
medium.
Once
ready
keep
it
warm,
if
necessary
in
the
oven.
Cool
the
meat
juices
with
the
dry
sherry
and
the
stock.
Add
the
demarara
sugar,
ginger
and
vegetable
sauce
and
let
it
cook
through
for
a
time,
while
stirring
through
the
gingili.
Arrange
the
sauce
in
the
middle
of
the
plate
and
circle
with
the
vermicelli.
Slice
the
meat
and
serve
in
the
center
of
the
plate.
Garnish
with
a
little
coriander.