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

Method~

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.

Roosterbrood.

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!