Name: Venison sosaties
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 1 kg venison cubed; 50 ml fresh chillies 573; 4 large onions cut into quarters; 10 ml curry powder; 5 ml turmeric; 2,5 ml ginger ground; 2,5 ml cinnamon ground; 25 g breyani spice mix; 60 ml brown sugar; 6 bay leaves; 30 ml jam apricot; 10 ml chutney; 250 ml vinegar brown; 45 ml cornflour; 150 ml water cold; 125 ml milk

Recipe Disclaimer

Tap for method

Ingredients (16)

1 kg

venison — cubed

MARINADE:

50 ml	fresh chillies — 573
4	large onions — cut into quarters
10 ml	curry powder
5 ml	turmeric
2,5 ml	ginger — ground
2,5 ml	cinnamon — ground
25 g	breyani spice mix
60 ml	brown sugar
6	bay leaves
30 ml	jam — apricot
10 ml	chutney
250 ml	vinegar — brown
45 ml	cornflour
150 ml	water — cold
125 ml	milk

Tap for ingredients

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.