Venison sausage and bacon kebabs
250 g bacon rashers
600-800 g venison sausage, meat squeezed
out of the casings and rolled into small balls variety of dried fruits such as nectarines,
soft apricots and pears
30 pickling onions
MARINADE
250 ml (1 c) olive oil
3 garlic cloves, crushed
3 sprigs of fresh lemon thyme
80 ml (¹⁄₃ c) soy sauce
25 ml (5 t) rice vinegar or brown vinegar
5-10 ml (1-2 t) mustard powder pinch of ground cumin
MAKES 10-12 KEBABS
pinch of chilli powder
TO SERVE
griddlecakes (recipe on page 82)
1 Wrap a bacon rasher around each venison sausage ball.
2 Thread onto skewers, alternating with dried fruit and pickling onions.
3 Marinade Mix the ingredients, pour over the sausage skewers and marinate overnight.
4 Braai over moderate coals until the meat is just done, about 15-20 minutes. Brush from time to time with the marinade.
5 To serve Serve with the griddlecakes.
Preparation
20 min Marinating Overnight Braaiing 15-20 min