This meal requires some hours ahead for time to marinade.
I do this the night before so it can marinade all the next day
Marinated your meat(if you aren’t lucky enough to get venison fillet, which Abundant Life shop will be stocking from 1 August, then use any meat)
- 5ml curry powder
- 5ml dried thyme
- 5ml dried oreganum
- 70ml vinegar
- 30ml chutney/ peach or apricot jam
- 3 Tbl tomato sauce
- 2 Tbl Worstershire sauce
- A splash of red wine
Cut your venison fillet into cubes big enough to thread onto a skewer.
I have dried some fresh rosemary and I have kept the stems to use as skewers but you can use wooden skewers.
Thread venison cube, then a thick slice of onion and alternate until all the meat is threaded onto the skewers.
My fillets usually make about 4 skewers depending on how long my rosemary stems are
Mix the marinade ingredients and place the skewers into a tuppaware and pour the marinade over.
Place in the fridge for a good couple of hours.
For the mint pesto infused roast veg
Heat oven and roast a tray filled with your favourite seaonal veg.
If you choose sweet potatoes and butternut just remember roast them about 20-30mins before you add the other veg.
For the pesto:
- 2 handfuls fresh mint leaves
- 2 handfuls fresh parsley
- 3 cups frozen peas
- 1 Tbls avo oil
- 1tsp fresh chopped chilli (optional)
- 1 clove of garlic crushed
- zest of 1 lemon and juice of 1 lemon
Process all the above ingredients until roughly crushed
Season with salt and pepper
Stir the pesto through roasted veg
Leave your oven on high and place skewers onto a greased dish and cover with foil
Bake for about 15 mins and remove foil and grill until browned
Heat a pan on the stove with some avo oil and fry the skewers until cooked
throw them on the braai