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  • Main Dishes, Recipes

    Venison sosaties

    28 August 2014

    Serves 8
    Preparation time 30 minutes, plus marinating time
    Cooking time
     approximately 40 minutes

    • 1kg venison, cut into cubes

    Marinade

    • 50ml olive oil
    • 4 large onions, cut into quarters
    • 10ml curry powder
    • 5ml turmeric
    • 2.5ml ground ginger
    • 2.5ml ground cinnamon
    • 25g packet of breyani whole spice mix
    • 60ml brown sugar
    • 6 bay leaves
    • 30ml apricot jam
    • 10ml chutney
    • 250ml brown vinegar
    • 45ml cornflour
    • 150ml cold water
    • 125ml milk

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

    2 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.

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

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

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

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

    7 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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