Venison Bobotie Recipe

You can’t get more South African than a spicy Venison Bobotie. We all know what to do with the top-end cut.

Now try something different by taking the tougher but flavoursome sections; mincing them and making a juicy, aromatic Venison Bobotie. Use Pork mince if you don’t like venison.

Ingredients:

 3 thick slices of bread, crusts cut off

 125 ml cream

 45 ml butter

 1 kg pork mince

 2 onions, finely chopped

 2 carrots, grated

 60 ml mild curry powder

 20 ml turmeric

 30 ml apricot jam

 60 ml whole almonds, roasted and chopped

 30 ml seedless raisins

 30 ml fresh lemon juice Salt and freshly ground black pepper

 125 ml cream

 125 ml butter-milk

 4 eggs beaten

 4 lemons or bay leaves

Method:

Pre-heat the oven to 180 degrees. Soak the bread in the cream. Heat half the oil and butter and fry the mince until crumbly and dry. Remove. Sauté the onions in the rest of the oil and butter until soft. Add the carrots, curry powered and turmeric and stir for about 1 minute. Add the onion mix to the fried meat and add the apricot jam, almonds, raisins, lemon juice and salt and black pepper. Stir thoroughly. Add bread and the soaking liquid. Spoon the meat into a greased oven dish. Beat the cream, buttermilk and eggs the pour over the meat. Bake for five minutes until golden brown and set on top. Bobotie goes well with yellow rice and sambals. You can also use lamb and for vegetarian option use pre-prepared lentils.

Bon Appetit, Lekker eet! Servers 8-10

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