Friday, June 13, 2014

Venison meat or “wildsvleis” in the Afrikaans language is low in fat, high in protein, loaded with vitamins and iron, and full of flavour. Some people claim it to be chewy and a little “gamey” and that’s certainly the case when it’s not properly prepared. It’s a lean meat and, in the case of this recipe, best-cooked fast and high. We use springbok fillet (indigenous to southwestern Africa).

Recipe by: GOLD Restaurant
Serves: 8 (main course)
Difficulty: Moderate
Preparation: 20 minutes (excluding time for marinating)
Cooking: 10 - 15 minutes

Ingredients

T = tablespoon
t = teaspoon

1.5 - 2 kg venison meat (we use springbok but any game meat will suffice)
½ - ¾ cup olive oil (set aside 4 T for flash frying)
½ cup soya sauce
¾ cup honey
1 t cumin
2 T fresh coriander, chopped
1 T Worcestershire sauce
1 T fresh ginger
2 T mustard seeds
3-4 cloves garlic, crushed
3 T tomato paste
1 packet sundried apricot slices
Salt and black pepper to taste
24 bamboo or wooden skewers

To prepare the meat:

Cut the meat into chunks of approximately 4X4 cm (1.5 inches)

To prepare the marinade:

In a large dish, mix thoroughly all ingredients except for the venison, apricots and skewer sticks.

Method

Place the venison in the marinade, ensuring all chunks are coated, and gently massage the marinade into the meat. Seal and place in the refrigerator - the longer the better. For best results we recommend that you marinade for at least 24 hours.

On the day of cooking:

Remove the meat from the marinade.
On a high heat, with a little olive oil, flash fry venison chunks for a couple of seconds.
Place individual chunks onto the skewers with an apricot slice in between each chunk. Leave sufficient room on each end for handling.
Place your skewers slightly apart on the grill so that your kebabs cook properly, turning once or twice, and grill for 10 - 15 minutes. Remove from the grill.
Allow to rest for 5 minutes and serve.

Tip: Leave a minute space between each item on the skewer so that it grills as opposed to steams. Keep in mind that the meat and apricots between the meat portions will continue to cook when you take them off the heat to rest.

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2 comments :

  1. "Salt and black pepper to taste" but which taste with our pepper from supermarket.. That's why, now, I use an aromatic & fragrant black pepper from Cambodia. http://Kampot-Pepper.asia/black

    ReplyDelete
    Replies
    1. That's up to you Paola. We use coarse ground black pepper.

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