Venison Sosaties

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.

Ingredients

For the Marinade:

1 tot oil
2 onions (chopped)
1 tot medium curry powder
1 tsp turmeric
1 cup normal brown vinegar
450 g can smooth apricot jam
1 standard-sized bottle of chutney
8 allspice berries
3 cloves
½ tot salt
1 whole cinnamon stickFor assembling the sosaties:
2 kg boneless venison (kudu, gemsbok, springbok, etc., cut into chunks)
250 g dried peaches
250 g dried apricots
1 pack of bacon (cut into squares)

method

.Fry the onions in the oil for a few minutes in a potjie (on the fire) or pot (on the stove) and then add all the other marinade ingredients. Stir well, bring to the boil and let simmer for 10 minutes.
Take the marinade off the fire or stove and let it cool down. Put it in a marinating bowl, then add the chunks of meat to it. Cover and let it marinate in the fridge for at least 12 hours, but preferably for 2 or 3 days. Toss the meat every 8–12 hours to ensure all sides of the meat get proper exposure to the marinade.
Assemble the sosaties by skewering chunks of meat with pieces of bacon, dried peaches and dried apricots.
Braai the sosaties for about 12 minutes on medium-hot coals with your grid relatively high. The sugar in the marinade as well as the sugar in the peaches and apricots can burn quickly, so take it easy on the heat. We’re not braaiing steak.