Buttermilk Corn Bread, Venison Stew

wotz 4 supper!BUTTERMILK CORN BREAD AND VENISON STEW.

+++Buttermilk Corn Bread+++

1. 80g butter or margarine
2. 3/4 cup cake flour, unsifted
3. 1 1/2 tsp baking powder
4. 1/2 tsp bicarbonate of soda
5. 1 tsp salt
6. 2 tsp sugar
7. 2 cup white or yellow maize meal
8. 1 cup buttermilk
9. 2 eggs
10. Grated cheese for sprinkling

-Preheat the oven to 225 degrees celcious.
-Melt the butter in a small saucepan over low heat and set aside to cool.Meanwhile,
in a mixing bowl, combine the flour, baking powder, bicarbonate of soda, salt
and sugar, and stir in the maize meal.
-In a separate bowl, beat the buttermilk and eggs together. Add the melted butter
and stir briefly, then pour into the maize meal and flour mixture. Stir until the
ingredients are blended but don't over stir.
-Spread the batter over the base of a greased shallow baking dish or bread baker and
sprinkle with grated cheese.
-Bake for about 20 minutes or until a skewer poked into the centre of the loaf comes
out dry.

MAKES 1 LOAF


+++Venison Stew+++

1. 1/4 cup (60ml) oil
2. 1 kg meat of any kind, cubed
3. 1 medium onion, chopped
4. Few sticks celery, chopped
5. 1 small sweet green pepper, chopped (or red or yellow)
6. 2 cups (500ml) water
7. Fresh or dried mixed herbs, to taste
8. Fresh rosemary and thyme, to taste
9. 1 beef stock cube
10. 1 chicken stock cube
11. Salt and pepper to taste

-Heat oil and brown meat on all sides in batches.
-Add onion, celery and sweet pepper and fry until onion is golden brown.
-Add water, herbs and stock cubes, season to taste and cook until meat is tender,
about 45-60 minutes.
-Serve with sliced buttermilk corn bread.