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45 Maurice Nichols Road, Hatton Estates, Pinetown, 3610.
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Credits to Wayne Mc Naughton – African Hunters Cook Book.
• 5kg venison (use soft cuts like fillets and loin, cleaned of all sinew)
• 4 medium-sized onions, peeled and grated
• 1 clove garlic
• ½ cup fresh lemon juice
• ¼ cup sesame oil or olive oil
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 2 teaspoons ground coriander
• ½ teaspoon ground cumin
• 2 bay leaves
• 2 tablespoons flour
• Salt and pepper
• ½ cup water
• Pears or apples
1. Cut the venison into 3cm square pieces and sprinkle them with salt and pepper to taste.
2. Place the meat in a glass or non-metallic bowl.
3. Heat the oil in a skillet and sauté the onions until they are golden.
4. Stir in the coriander, cumin, brown sugar, lemon juice and honey.
5. Simmer for three minutes.
6. Turn up the heat, stir in ½ a cup of water and bring the mixture to a quick boil, stirring constantly with a wooden spoon.
7. After it boils, remove the sauce from the heat and allow it to stand.
8. Crush the garlic clove and add it the marinade.
9. Once the sauce has cooled, pour it over the meat, and add the bay leaves.
10. Cover and refrigerate for 24 hours.
11. Skewer the meat, alternating each piece with a pear or apple slice.
12. Cook the sosaties over a low heat and serve rare.