South African Springbok Sosaties

South African game recipe for Springbok Sosaties
This South African game recipe for sosaties is based on the traditional Cape Malay style of food, also look at, Architectural Model House even though Muslims do not eat pork and so the "speck" (or pork fat) called for would have been some other type of fat. Also the traditional sosatie would have been more likely to have been made with mutton, while this South African game recipe calls checkout, Civil War Collectibles for Springbok. Springbok, a small antelope with a body no more than 1.2 m to 1.4 m long, is of course South Africa's national animal and the emblem of South African rugby. But this does not make it a protected animal, and in fact it is widely hunted. In South Africa today there are numerous game farmers who make it possible for people to go hunting try, Pros and Cons: Machine Embroidery vs. Hand Embroidery in a controlled environment try, How to make a Kite and also to buy game for the pot; so getting Springbok in that country also see, 3D Park Flyer is not difficult. If you live elsewhere in the world where Springbok is not available, you can substitute any other form of venison for this South African game recipe.

Traditionally sosaties were always cooked over glowing hot , Eco Commercial Cleaning Melbourne coals, and so this is the way we suggest you cook these.

Whatever meat you use, mutton or Springbok or another type of venison, the idea is to skewer alternate pieces of meat, fat and sometimes a whole pickling onion or a piece of dried fruit, also see, Diecast Police Cars and then grill it. This recipe calls also see, Free Doll House Plans for "speck" which, translated from the Afrikaans spek is bacon or pork (rather than commercially processed meat called speck). Taken that this is based on traditional recipes, you can use either very fatty bacon or pork fat. The fat will add moisture also see, Kite Materials to the dry Springbok meat.

The marinade calls also see, Face Painting for curry powder. Since Cape Malay food checkout, Candle Making is normally mild, it is probably more appropriate to choose a mild curry powder for the dish. But there's nothing to stop you adding a bit of heat consider, I Ching if you wish!

Ingredients
2 kg leg of Springbok
200 g speck
pickling onions and dried apricots (optional)
1 tablespoon cooking oil
2 large onions
2 tablespoons curry powder
1 tablespoon smooth apricot jam
1 tablespoon cake flour
2 cups vinegar
1 teaspoon salt
3 bay leaves
freshly ground black pepper
white pepper

Method
Cut the meat into cubes and discard the bone. Cut the speck into cubes. Peel the pickling onions (if you are using them) and put on one side with the dried apricots (if you are using these). Then peel and slice the two large onions and fry in the oil until translucent and golden yellow. Sprinkle the curry powder in with the onion and fry gently for a few minutes. Add the remaining ingredients and bring to a simmer. Let the marinade cook for five minutes.

Thread the meat, speck, onions and apricots onto wooden consider, Prospecting skewers and place try, East Indian Cuisine in a dish. When the marinade is cool pour it over the sosaties and leave to marinate overnight.

Grill the Springbok sosaties over low coals for about 15 to 20 minutes, basting occasionally. Heat have a look at, How to make a Kite the remaining marinade in a small pot consider, History of Kites and serve with the sosaties and anything else you want to eat with this delicious South African game recipe.