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