Everybody knows that sosaties - or kebabs - originate from the East and, therefore, there is no exclusive original recipe for venison from those quarters. But, as the song goes, "make a new plan, Stan"Â� and give the abundance of game in South Africa the main ingredient is freely accessible. Do keep in mind, however, that sosaties is a l-o-n-g dish - patience is of the essence as it takes a few days to do properly.
Cut the venison in cubes - five cubes per serving. Add pepper, salt, crushed ginger, brown sugar, corriander and thyme. Stir well and then add a handful of lemon leaves. Leave the meat in the fridge overnight. Add sour milk the following day.
Doing the gravy
Cut the onion and fry in butter. Dissolve three dessert spoons of wine vinegar in three cups of boiling water and add to the onion. Add a few dessert spoons of curry powder, as well as a bit of lemon juice. Ensure it makes a thin sauce. Add more curry and water if there's too much meat. Mix it with water and also leave it in the fridge overnight.
Thread the meat on the sosatie stick, alternating it with bacon and an onion, and repeat until there are five of each per stick. Braai it slowly over a grill - and call the dogs!
[ Back ]