{"id":83576,"date":"2025-05-23T16:40:59","date_gmt":"2025-05-23T14:40:59","guid":{"rendered":"https:\/\/novanews.co.za\/noordkaapbulletin\/?p=83576"},"modified":"2025-05-23T18:28:00","modified_gmt":"2025-05-23T16:28:00","slug":"wereldklas-kulinere-ervaring-wag-op-liefhebbers-van-wildsvleis","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/noordkaapbulletin\/wereldklas-kulinere-ervaring-wag-op-liefhebbers-van-wildsvleis\/","title":{"rendered":"W\u00eareldklas kulin\u00eare ervaring wag op liefhebbers van wildsvleis"},"content":{"rendered":"\n

Terwyl gaste hulself verlustig in geurige wildsgeregte en voortreflike wyne by De Oude Kraal se 25ste WildsKOSfees, ontvou daar agter die skerms \u2019n merkwaardige samevloeiing van natuur, kulin\u00eare kuns en boerevernuf.
Die beplanning vir hierdie unieke fees wat vanjaar op Saterdag 7 Junie buite Bloemfontein aangebied word, begin maande voor die eerste gereg bedien word. Elke aspek \u2013 van etiese wildwerwing en volhoubare jagpraktyke tot kreatiewe resepte en fynproewer-vleishantering word met sorg en passie aangepak. <\/p>\n\n\n\n

Die doel? Om \u2019n w\u00eareldklas kulin\u00eare ervaring reg in die hart van die Vrystaat te bied.<\/strong>
Wat begin het as \u2019n kleinskaalse poging van net 30 gaste in die eerste jaar, het gegroei tot \u2019n feestelike byeenkoms van meer as 2 000 mense in hierdie 25ste jaar \u2013 alles die breinkind van Gerhard en Marie Lombard.
\u201cOns eer die natuur, die wild en die veld deur verantwoordelik met di\u00e9 gawes om te gaan. Elke gereg vertel \u2019n storie van balans, eerbied en unieke smake wat jou sintuie laat sing,\u201d s\u00ea Marie, eienaar en sjef van De Oude Kraal.
In aanloop tot die fees word daar jaarliks sowat 3,2 ton wildsvleis verwerk \u2013 afkomstig van 16 verskillende spesies, waaronder springbok, blesbok, waterbok, eland, koedoe, ribbok, takbok, bosvark, vlakvark, gemsbok, rooihartebees, blouwildebees, swartwildebees, njala, rooibok, en selfs krokodil. Daar is ook stalletjies met bees, skaap, vark en vis.
Elke karkas word deur Marie en haar span self verwerk \u2013 van die uitsny van vleissnitte tot die ontwikkeling van disse en smaakprofiele. In die proefkombuis is daar \u2019n aansteeklike opgewondenheid: worsmengsels word vars gebraai, geproe en fyn ingestel totdat die geur, tekstuur en soutgehalte perfek is.
Die WildsKOSfees is egter m\u00e9\u00e9r as net \u2019n kulin\u00eare belewenis \u2013 dit is \u2019n viering van kultuur, gemeenskap en Suid-Afrika se ryk kos-erfenis. Die fees bring plaaslike produsente, entoesiastiese helpers, kunstenaars en wildkenners byeen om saam iets besonders te skep.<\/p>\n\n\n\n

Kry jou kaartjies vandag nog by De Oude Kraal se webwerf by\u00a0deoudekraal.com<\/a>, by Delta-drankwinkel op die hoek van Tweedelaan en Pres. Reitzlaan, by Crazy Daisy in Fleurdal Mall of by Daisy & Co in Prellerplein.<\/p>\n\n\n\n

Rooihartebees Carpaccio. Foto: Verskaf<\/figcaption><\/figure>\n\n\n\n

Net om jou lekker lus te maak, hier is die resep vir een van Marie se spesialiteitsresepte wat jy tuis kan probeer:<\/p>\n\n\n\n

Rooihartebees Carpaccio<\/strong><\/p>\n\n\n\n


Bestanddele:
\u2022 1 x rou rooihartebees-binnefillet, skoongemaak van alle senings
\u2022 Steak- en tjopspeserye
\u2022 Plastiekrol of kleefplastiek
\u2022 Vinaigrette (bestanddele hieronder)
\u2022 Vars lemoenskywe
\u2022 Growwe sout en growwe swartpeper
\u2022 Opsioneel: vars parmesaanskaafsels en vars kruie
Metode:<\/p>\n\n\n\n

Braai die fillet vinnig op ho\u00eb hitte om die buitekant te se\u00ebl \u2013 die vleissappe moet binne bly.<\/p>\n\n\n\n

Laat afkoel, rol styf toe in plastiek en vries totdat dit hard is.<\/p>\n\n\n\n

Sny die gevriesde fillet in baie dun skyfies. Laat toe dat die vleis kamertemperatuur voordat dit bedien word.
Vinaigrette:
Meng die volgende na smaak:
\u2022 Heuning
\u2022 Balsamiese asyn
\u2022 Lemoensap
\u2022 Sonneblomolie
\u2022 Ina Paarman se roosmaryn- en olyfspeserye
Bediening:
Skik die carpaccio op \u2019n bord, plaas vars lemoenskywe bo-op, drup die vinaigrette daaroor en rond af met \u2019n bietjie growwe sout en peper. Voeg parmesaanskaafsels en vars kruie by vir ekstra geur en flair<\/p>\n\n\n\n

    \n
  1. <\/li>\n<\/ol>\n\n\n\n

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    Die 25ste WildsKOSfees by De Oude Kraal op 7 Junie bied ‘n unieke kombinasie van natuur en kulin\u00eare kuns vir liefhebbers van wildsvleis en goeie wyn. 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kulin\u00eare ervaring wag op liefhebbers van wildsvleis | Noordkaap Bulletin<\/title>\n<meta name=\"description\" content=\"Die 25ste WildsKOSfees by De Oude Kraal op 7 Junie bied 'n unieke kombinasie van natuur en kulin\u00eare kuns vir liefhebbers van wildsvleis en goeie wyn.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/noordkaapbulletin\/wereldklas-kulinere-ervaring-wag-op-liefhebbers-van-wildsvleis\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"W\u00eareldklas kulin\u00eare ervaring wag op liefhebbers van wildsvleis\" \/>\n<meta property=\"og:description\" content=\"Die 25ste WildsKOSfees by De Oude Kraal op 7 Junie bied 'n unieke kombinasie van natuur en kulin\u00eare kuns vir liefhebbers van wildsvleis en goeie wyn.\" \/>\n<meta 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