Ingredients
Servings
- KEBABS ----------------------------------
- 900 g venison leg
- 340 g dried apricots, plumped in brandy
- 225 g tasso ham
- 0.33 cup venison or beef stock
- 115 g butter, softened
- APRICOT CURRY MARINADE ----------
- 3 Tbsp olive oil
- 450 g onion, sliced
- 2 Tbsp garlic, chopped
- 6 Tbsp apricot jam
- 0.33 cup dry red wine
- 3 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 2 Tbsp curry powder
- 1 Tbsp thyme, chopped
- 1.5 tsp salt
- 1 tsp pepper
- 2 bay leaves
Suggested sides
steamed baby carrots
Servings
- KEBABS ----------------------------------
- 900 g venison leg
- 340 g dried apricots, plumped in brandy
- 225 g tasso ham
- 0.33 cup venison or beef stock
- 115 g butter, softened
- APRICOT CURRY MARINADE ----------
- 3 Tbsp olive oil
- 450 g onion, sliced
- 2 Tbsp garlic, chopped
- 6 Tbsp apricot jam
- 0.33 cup dry red wine
- 3 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 2 Tbsp curry powder
- 1 Tbsp thyme, chopped
- 1.5 tsp salt
- 1 tsp pepper
- 2 bay leaves
Suggested sides
steamed baby carrots
Apricot curry marinade
Heat olive oil over a medium heat.
Add onions and garlic. Cook until translucent, cool and reserve.
Whisk apricot jam, red wine, rice vinegar, brown sugar, curry powder, thyme, salt and pepper. Stir in bay leaves and reserved onion-garlic mixture.
Kebabs
Cut the venison into 2.5 cm (1 in) cubes and the ham into 1.2 cm (1/2 in cubes).
On skewers, alternate venison, apricots and tasso. Place in a shallow pan and pour apricot marinade over.
Cover and marinate 2-3 hours at room temperature or in a refrigerator overnight, turning occasionally.
Remove skewers from marinade (reserve marinade), grill to desired doneness. Keep warm.
Sauce
Bring reserved marinade and stock to boil, reduce slightly. Strain and whisk in butter.
To serve
Serve kebabs on rice with sauce on the side, accompany with steamed baby carrots.
