Venison Bobotie
You can't get more South African than with this spicy Venison Bobotie. A must try alternative to the traditional recipe that we already love!
Ingredients
- 3 slices bread, crusts cut off
- 125 ml cream
- 45 ml butter
- 1 kg pork mince
- 2 large onions, finely chopped
- 2 large carrots, grated
- mild curry powder
- 20 ml turmeric
- 30 ml apricot jam
- 60 ml whole almonds, roasted and chopped
- 30 ml seedless raisins
- 30 ml fresh lemon juice Salt and freshly ground black pepper
- 125 ml cream
- 125 ml butter-milk
- 4 larg eggs beaten
- 4 large lemons or bay leaves
Instructions
- Pre-heat the oven to 180° C.
- Soak the bread in the cream.
- Heat half the oil and butter and fry the mince until crumbly and dry. Remove.
- Sauté the onions in the rest of the oil and butter until soft.
- Add the carrots, curry powered and turmeric and stir for about 1 minute.
- Add the onion mix to the fried meat and add the apricot jam, almonds, raisins, lemon juice and salt and black pepper. Stir thoroughly.
- Add bread and the soaking liquid. Spoon the meat into a greased oven dish.
- Beat the cream, buttermilk and eggs the pour over the meat.
- Bake for five minutes until golden brown and set on top.
Notes
Bobotie goes well with yellow rice and sambals. You can also use lamb and for vegetarian option use pre-prepared lentils.