Braised Neck of Impala with Peaches is a traditional Zimbabwean recipe for a classic dish of a braised neck of impala (or venison) cooked with peaches that's served with a gravy made from the reduced braising juices. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Braised Neck of Impala with Peaches.
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This classic Zimbabwean dish is a fusion of African and European influences that makes a sumptuous dish. If you cannot get impala, substitute venison (after all, in sub-Saharan Africa where deer are not indigenous the native impalas, springbok and kudu are typically termed 'venison').
Ingredients:
1 whole neck of impala (or venison); typically about 2.5kg
4 large onions, chopped
1 tbsp olive oil
4 tbsp plain flour
6 large, slightly under-ripe, peaches
2 bayleaves
200ml brandy or port
meat stock or vegetable stock
Method:
Heat the oil in a large casserole dish and use to fry the onions for about 8 minutes, or until golden brown. Roll the meat in the plain flour (season liberally with salt and black pepper first) then add to the pan and fry until nicely browned all over.
Add the bayleaves then pour in enough stock to come half way up the sides of the meat. Bring to a simmer, cover with a tight-fitting lid and cook gently for about 2 hours or until the meat is tender. Turn the meat every 30 minutes or so, to ensure even cooking.
Place the peaches in a bowl and pour boiling water to cover. Allow to sit for 1 minute then drain and peel them. Halve them, remove the stone and cut into slices. Add the peach slices to the stew some 40 minutes before serving.
When ready to serve, take out the meat and remove the peach slices and set aside. Add the brandy or port to the pan juices, bring to a boil and cook for about 10 minutes or until the stock has thickened to a gravy.
Carve the meat from the bone and arrange on serving plates, garnished with the peach slices. Serve the gravy as an accompaniment.
