Our mouth is watering just at the site of this delicious venison recipe.
Chef Johannes Maredi shares his delicious Coal-roasted Venison with Vegetable Skewers and Sweet Potato Crush recipe.
“You can create the most elegant dish on a fire, and with it will always come that extra-special seasoning unique to cooking outdoors in Africa.” – Chef Johannes Maredi
Coal-roasted Venison Recipe
- 1 leg of impala (or springbok), deboned
- 250g streaky bacon (thick rashers work best)
- olive oil
- 15ml coarse salt
- 15ml crushed pepper
- small bundle of fresh rosemary
- dry red wine to cover the leg
- 1 onion, finely chopped
- 1 head of garlic, finely chopped
- 250ml olive oil
- 200g apricot jam
- 200g dried apricots
North African Vegetable Skewers
- 2 medium zucchini (green or yellow), sliced into 2cm rings
- 2 medium bell peppers, cut into 2cm pieces
- 1 large yellow onion or sweet onion, sliced and separated into quarter slices
- punnet of button mushrooms, cleaned
- 10 large wood skewers (soaked for at least 30 minutes in water)
- 4 tbs olive oil
- 4 tbs fresh lemon juice
- 3 garlic cloves
- 1 tsp ground coriander
- ¼ tsp ground cumin
- 1 tsp sweet paprika
- good pinch chilli powder
- ½ tbs salt
- ½ tsp ground black pepper
- ½ bunch fresh parsley
- ½ bunch fresh coriander
Sweet Potato Crush
- 3 sweet potatoes
- 3 limes
- 40g fresh mint
- 40g fresh coriander
- 2 fresh red chillies
- Place the meat in a large ziplock bag. Mix the marinade ingredients and pour over the meat to cover it. Marinate for at least 3 days. Remove meat from marinade and pat dry. Reserve the marinade. Make incisions across the width of the leg and insert a cut of the bacon (cube or thick slice) and secure with a toothpick if required. Brush meat with olive oil and sprinkle with salt, pepper and rosemary. Place on a braai grid over hot coals, not too close to the coals. Seal the meat for 5 minutes on all sides, and then cook for an hour, turning every 15 minutes.
- To make the vegetable skewer marinade, place all ingredients in the food processor except for the coriander and parsley. Pulse the marinade 5-7 times to mince the garlic. Add coriander and parsley and pulse a few more times until your coriander and parsley look chopped (your veggies will look nicer if you don’t purée your marinade). To assemble the skewers, rinse, dry and slice the veggies and transfer them to a large bowl. Pour marinade over them and toss to combine and coat veggies evenly. Refrigerate for 4 hours, remove from marinade and place on wet skewers so the veggies just touch each other (no need to pack them together). Braai over a medium-heat fire for about 15 minutes, basting regularly with marinade.
- For the sweet potato crush, cut the sweet potatoes in half and place in an ovenproof dish, flesh side up. Slice the limes in half and place on top of sweet potatoes, flesh side down. Cover with a lid. Place over medium coals for about 40 minutes. Remove from the heat and uncover. Remove the limes and discard, finely chop the chilli, mint and coriander and using a potato masher lightly crush the potatoes and herbs together. Place back on the braai for a further 5 minutes, with the lid on.
- Venison should be cooked medium to rare. Test meat by cutting into the thickest part of the meat, juices should run clear. When done, remove the meat from the fire, rest for 15 minutes before slicing. Reduce the marinade and pour over the meat.
Wine suggestion: Akkerdal Wild Boar Red Blend