Gemsbok sosaties

Prep: 5 mins, Cooking: 20 mins
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Tender and gamey, make these sosaties the star of the show.

By Food24 February 24 2011
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Ingredients (10)

venison — filleted
Marinade:
onion
coriander — seeds, roasted, crushed
fresh ginger
brown sugar
masala
tamarind — water
Buttermilk
lemon leaves
lemon juice
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Method:

Combine the marinade ingredients and leave
the meat to infuse for at least 2 nights in the mixture.

When ready, remove the sosaties from the
marinade and braai medium rare.

Heated with a little butter and
buttermilk, the marinade can be served as a separate curry sauce, perfect for
dipping the braaied sosaties. 

Serve with plain yoghurt, chutney,
some sambals as salads (quince and fresh coriander/onion and sprigs of
mint pairs nicely), and fried banana on the side.

 

Reprinted with
permission of Sardines on
Toast
.
To visit Sardines on Toast’s blog, click here.



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