Linksfontein Safari Lodge cuisine – something every person likes to have – a nice and tasty dish to eat, and if it looks appealing to, well, then that will definitely put the proverbial “cherry on the cake”.
Here is one of Linksfontein Safari Lodge Cuisine signature dishes – simple and easy to make – tasty to eat.
Linksfontein Safari Lodge – Venison Kebabs
Our reason for using either Impala or Springbuck meat is the fact that it is a softer kind of meat, meaning it has a finer grain than for example beef.
It is wise to prepare these kebabs and let them marinade for 3 to 4 days, but if need be, it is also good for same day serving – given the meat has had a day or 4 to mature. We at Linksfontein Safari Lodge cuisine prefer to let it mature for at least 4 to 7 days.
- 2 kg of Impala or Springbuck meat – either fillet or buttock cut into cubes
- 2 Cups of Olive Oil
- 3 Large Sweet Bell pepper – red ,green ,yellow and cut into cubes
- 375 ml of Greek Salad Dressing Sauce
- 2 Large Onions – peeled and cut into cubes
- 3 Cups of good natural fat – sheep or beef. (venison tends to have very little to no fat and the sheep or beef fat helps to infuse that fat for a tastier and softer end product)
- 1 Packet of skewers – either wooden or metal
- Start with a cube of meat, then a cube of fat, then a cube of onion and then a cube of pepper.
- Use a different colour of pepper each time – so that there are 3 colours of peppers on one skewer.
- Put into a large bowl or container.
- Mix salad dressing and olive oil.
- Make sure that all the kebabs are submerged into the sauce.
- Put in the fridge to cool down and to marinate.
Remember to remove container from fridge an hour or 2 before grilling or Stop correcting “barbecuing” – this helps the meat reach room temperature and thus make for an even distribution of heat.
Serve preferably medium to rare – but use own preference as desired
Last but not least…….ENJOY!