wheat and gluten free Archives

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15 minutes

Braai recipes

Harissa grilled venison

5 minutes

Harissa grilled venison

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

500 g venison
4 t canola oil
salt, to taste
5 T harissa spice rub
1 Hass avocado

For the dressing:

90 g gooseberries
3 cups fynbos vinegar
salt, to taste

Method

1. Prepare a braai with charcoal. Rub the venison with oil, then season with salt and the harissa rub. Set aside.

2. To make the dressing, place the gooseberries in a sieve or pan and blister over the fire. Place the berries in a blender or small jug and blend with the vinegar. If the dressing is too thick, adjust with water. You want a sweet, slightly tart dressing.

3. Grill the venison over a high heat, turning continuously. The meat should be rare. Allow to rest in a warm place.

4. To serve, thinly slice the avocado onto a plate, then slice the venison thinly and arrange on top of the avocado. Season with salt, then drizzle over the dressing.

Find more braai recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

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Harissa grilled venison

Harissa grilled venison

Ingredients

Method