Harissa grilled venison      

Harissa grilled venison      

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  • 4 to 6
  • Easy
  • Dairy free wheat and gluten free
  • 5 minutes
  • 5 minutes
  • Woolworths Raats Cabernet Franc

“This works well with any venison. I’m a fan of springbok loin but ostrich is also good.” – Vusi Ndlovu


  • 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

Cooking Instructions

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

Vusi Ndlovu Recipe by: Vusi Ndlovu
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Chef and TASTE contributor Vusi Ndlovu is the co-owner of EDGE, a restaurant focusing on indigenous ingredients, reimagined with a fine dining twist and the tradition of cooking over an open fire.

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