Don’t always reach for the same meat product on the shelf – Woolworths stocks a growing range of local venison products, which can be put to excellent use in the kitchen, including this fantastic take on bobotie.
• 1 large onion, chopped
• 2 T olive oil
• 1 T medium curry powder
• ½ t turmeric
• 1 t fresh ginger finely chopped
• 1 garlic clove, finely chopped
• 1 T apple cider vinegar
• ½ t sugar
• ½ t salt
• ½ t freshly ground black pepper
• 500 g Woolworths venison mince
• 1 white bread thick slice or 2 thin slices
• ½ cup ml milk
• 2 eggs large
• 2 T fruit chutney
• 50 g flaked almonds
• Fresh bay leaves
• Atchar and yellow rice, to serve
• Coconut-and-banana salsa, to serve
1. Preheat the oven to 180°C.
2. Fry the onion in the olive oil until soft. In a bowl combine the curry power, turmeric, ginger, garlic, vinegar, sugar, salt and pepper and mix. Add to the onion and fry for two minutes.
3. Add the mince and stir well. Cook for about 5 minutes. In another bowl, soak the bread in the milk, remove the bread and reserve the leftover milk.
4.Mash the bread with a fork and add one lightly beaten egg and the chutney. Mix well and add to the mince mixture. Stir in the almonds, then transfer the mince to a buttered ovenproof dish. Smooth the top and bake for 1 hour.
5. Combine the reserved milk and remaining egg and strain. Pour over the top of the cooked mince. Place the bay leaves on top and bake for 30 minutes, or until the egg has set.
6. Serve with yellow rice, atchar and coconut-and-banana salsa. To make the latter, slice 1-2 bananas and combine with ½ cup plain yoghurt, ¼ grated fresh coconut and the zest of 1 lime. Add chopped fresh coriander, stir through, and serve. (Serves 4)