South African recipe - Sosaties on the Coals!

 

This month’s recipe if for delicious venison cooked over the grill under the open skies – just how we like to do it here in South Africa. If you can’t get venison then use beef or lamb cube. Contact Morgan direct if you want a recipe for chicken Sosatie – morgan@idwalalodge.com.

Sosaties are a traditional South African entrée. The word is Cape Malay in origin, but is commonly used in Afrikaans. Sosaties are translated locally as “Kebabs” but are not to be confused with the more well known “Shish Kebabs”. We don’t wrap our kebabs in a pita, served with salad!

Venison (or beef) steak Sosaties:
 
800g Venison steak (kudu, impala or eland or beef)
100ml fruit chutney (in South Africa we love Mrs Balls)
50 ml soya sauce
100ml red wine(you can omit the red wine and use cola for tenderising)
few sprigs fresh rosemary and thyme
4 garlic cloves – roughly chopped
1x tablespoon coriander seeds
1x teaspoon cumin powder
2x yellow peppers (or green or red, but yellow compliments venison best)

(optional – small pickling onions, sliced thick)
15cm satay sticks
 
serves 4 people [2 skewers each]

Light the fire or start of the gas on your gas cooker – it all depends on how you like your braai (bbq).

This recipe can be cooked just as easily in a pan or under the grill. But we cannot be held responsible for the results!

Cut the meat into 2cm x 2cm cubes. Slice the pepper into even squares, also 2cm x 2cm.
Blend the chutney, soya sauce and red wine. Add the fresh herbs, the garlic and the spices. .
Add the meat and peppers to the marinade mixture and refrigerate for up to 12 hours. If you are using beef or lamb, you can shorten the time to 8 hours.
Skewer the meat onto the satay sticks alternating with a pepper slice. If you would like to add the onion, alternate the onion between the peppers and meat.
Plan on about 100g per skewer or as many cubes as it takes to fill the skewer. Prepare two skewers per person.
Cover the skewers in left over marinade. 
Braai for approximately 8mins or as per taste. Brush with leftover marinade.
Remember that venison becomes tough once cooked past medium and we recommend preparing only to medium rare. If using beef or lamb, cook until required doneness.

Venison contains no fat or cholestoral and is a healthier alternative to beef or lamb. You can also use ostrich as a leaner option.

Serve with traditional braai items such as potato salad, butternut cooked over the coals, fresh bread and good company.