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Monday, August 8, 2011

Venison Sosaties and Roosterbrood~

Kudu Sosaties and Roosterbrood on the fire.

Ingredients for the sosaties.

2kg kudu/venison meat/ lamb.
Pork back fat cut into half the size of the meat cubes.
2 onions
12.5ml curry powder
6ml tumeric
25ml sugar
20ml maizena
15ml salt
100ml chutney
1 cup dried apricots soaked to soften
4 bay leaves
250ml buttermilk

Quarter the onions and cut through the root end. Place in a pot with little water and steam til clear. Pour off and fry til lightly browned. Add curry powder and tumeric and keep on the heat for about 2 mins.
Add all the other marinade ingredients, except the buttermilk and bring to the boil.
Allow to cool and add the bay leaves and buttermilk.
Place meat in a casserole dish, pour marinade over and stir to cover all the meat.
Allow to marinade in a cool place for 2 days, stirring occasionally. Any wild meat should marinade a day or 2....(I've tried to marinade a few hours, but it always ends up tough!)
Place meat on sosatie sticks that have been soaked in water.
Approx. 6 cubes of meat with 2 apricots, 2-3 pieces of fat and onion slices between meat cubes.
Braai over a low heat so the marinade does not burn.

Store bought dough cut into small squares...left in a warm place to rise and then braaied over a low heat turning often until done.

Serve hot with sosaties and butter and apricot jam!

Sheer indulgence and not good for the waistline!!

 I'm joining a new menu party over at Yvonne. Do come along,you are sure to find many menu ideas here!
And it's the most exquisite blog too!


  1. But good for the tastebuds..and the soul:) You don't have to worry about waistline!

  2. Oh yum, my kinda meal! Roosterbrood on the fire, nothing can top it1 The fire looks so inviting Shel!


  3. This will be fabulous! Thanks for sharing and have a wonderful week.
    Miz Helen

  4. What a beautiful photo of some yummy sounding food! They are all new words to me, but reading the recipes I understand. What a fun meal.