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This is a great way to braai your venison, a very lean meat. I suggest using the fillet of a larger animal, so more kudu than springbok. Cut the meat into small blocks, rather too small than too big. The marinade adds some bite, sweet and sour, and the long marinating time not only imparts these flavours into the meat but also tenderises it. Before the braai, you skewer the meat with dried fruit and bacon. All this contributes to a truly great sosatie. This recipe comes from Limpopo, which makes sense, as there are a lot of game farms and consequently venison in that area. Don’t overbraai the meat – yes, it has a lot of supporting actors, but the most important factor to ensure juicy meat is to not dry it out on the fire.

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.