Harissa grilled venison
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- Vusi Ndlovu
- 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
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
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.
Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa
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