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This is my go to marinade and recipe for braaing venison. Whether it’s Springbok, Kudu, Gemsbok or anything else. Works very well with the sirloins (rugstringe) or with deboned leg.

Venison meat that cooks slow and at a low temperature that falls apart after cooking is a great filling for a pie. But this is the Braai version of a pie, the jaffle.

This is a great way to braai your venison. The marinade adds some bite and sweetness, and the long marinating time not only tenderises the meat but also makes it juicier. Before the braai you skewer the meat with dried fruit and bacon. All this contributes to a truly great sosatie. I got this recipe from a man by the name of Stephen in Bela-Bela, where he has a butchery that specialises in venison, and naturally, he knows his stuff when it comes to braaing this type of meat.