ELAND BOURGUIGNON
On Parmesan and baby spinach mash, sweet & buttery stewed peaches. I still have Eland biltong meat in freezer and too hot to make biltong now, so decided to try this in Instant Pot and works like a charm!
- 1 kg Eland sinew removed and cut into 3×3 cm cubes
- 1 large onion chopped
- 2 garlic cloves thinly sliced
- 300 g white button mushrooms wiped off but not cut
- 1 packet beef marinade mixed to packet instructions
- 50 ml tomato passata sauce
- 150 ml dry red wine (I used Chocolate Block)
- 30 ml cornstarch mixed into 100 ml water
Put the meat cubes in beef marinade for 20 minutes. Fry the onion and garlic in a little oil in the Instant Pot on the SAUTE function on Normal for about 5 minutes.
Add the meat cubes with the liquid from marinade, passata sauce and red wine.
Put the mushrooms on top and put the lid into place with steam release handle in “Sealing” position.
Set on Meat Stew for 30 minutes. Use the fast release method to release all the steam.
Stir the cornstarch slurry into the stew and set on SAUTE on Less to simmer until the sauce has thickened. Serve on mash, rice or pasta.
Recipe and photo: Elsabie Templeton
