Marinated Gemsbok skewers recipe by Frans Smit served with Serve with Kalahari suikermielietert paired with Spier 21 Gables Pinotage.
Ingredients
600 g gemsbok, cubed
14 dried apricots
14 dried peaches
2 large onions, cubed
1 red pepper, cubed
8 dates, halved
10 fresh lemon leaves
Marinade
250 ml olive oil
2 cloves garlic, crushed
100 ml soy or Worcestershire sauce
600 ml red wine
22 ml salt
5 ml English mustard
chopped fresh thyme
Recipe
Serves 8-10
Mix all marinade ingredients together in a non-corrosive dish and marinate the venison for at least 4 days in the fridge.
Just before assembling the skewers, cover apricots, peaches and onion cubes with boiling water for 5 minutes. Thread the venison cubes onto the skewers, alternating them with pieces of onion, red pepper, dried fruit, dates and lemon leaves.
Braai the skewers over hot coals until the meat is cooked to medium or medium-rare. Serve with suikermielietert [sweet corn tart] topped with roasted Rosa or cherry tomatoes.
Kalahari Suikermielietert
45 ml cake flour
45 ml cornflour
90 g butter
45 ml sugar
22 ml baking powder
6 eggs
2 x 410 g tins cream-style sweet corn
1 x 410 g tin corn kernels
Preheat the oven to 180°C.
Combine all the ingredients in a large mixing bowl. Spoon into a greased springform cake pan and bake for about 40 minutes. Leave to cool.
For a Cape winelands topping, take 1 punnet of rosa or cherry tomatoes, place in a roasting dish, drizzle with olive oil and balsamic vinegar, season with salt, black pepper and sugar, and roast at 220°C for about 10 minutes.
Wine Pairing
Spier 21 Gables Pinotage
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