Venison sosaties

You can also freeze the cubes of meat in the marinade to use when needed.
 
recipes, venison, grill

Recipe from: 27 August 2015
Preparation time: 30min + Standing time
Cooking time: 40 min
 
 

Ingredients

 
  • 1
    kg
    venison, cut into cubes
  • MARINADE:
  • 50
    ml
    olive oil
  • 4
    large onions, cut into quarters
  • 10
    ml
    curry powder
  • 5
    ml
    turmeric
  • 2,5
    ml
    ground ginger
  • 2,5
    ml
    ground cinnamon
  • 25
    g
    packet of breyani whole spice mix
  • 60
    ml
    brown sugar
  • 6
    bay leaves
  • 30
    ml
    apricot jam
  • 10
    ml
    chutney
  • 250
    ml
    brown vinegar
  • 45
    ml
    cornflour
  • 150
    ml
    cold water
  • 125
    ml
    milk
Servings: Change Serving
 
 

Method

 
Marinade:
Heat the olive oil in a saucepan. Saute´ the onion until soft, then add the curry powder and the spices and stir.

Add the remaining ingredients except the cornflour, cold water and milk. Add a litre of water to the saucepan. Season with 2.5ml freshly ground black pepper and 10ml salt then bring to a boil before reducing to a simmer.

Mix the cornflour with the cold water. Add to the saucepan and cook, stirring until the mixture thickens slightly.

Remove from the heat and cool completely. Add the milk.

Pour the marinade over the meat. Cover and refrigerate for four to five days. Stir once a day.

Soak wooden kebab sticks in water overnight to prevent them burning when cooking.

Thread the marinated meat and onion onto the sticks. Grill over hot coals or under a hot grill until just cooked. Baste while cooking.

Recipe
: Sanet Verster Text and image: Ideas magazine

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Read more on: recipe  |  venison  |  grill
 

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