Ingredients

Method

• 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

Ingredients

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