Venison Skewers with Whipped Feta

Ingredients

Cooks in:20 minutes        Serves:4

• 8 thin bamboo skewers
• 400g butternut, peeled and cut into 2 cm cubes
• 2 apples, cut into 2 cm cubes
• 500g venison, cut into 2 cm cubes (or any red meat)
• 8 rashers streaky bacon
• 1 large red onion, quartered and separated into ‘leaves’
• Salt and freshly ground black pepper

Whipped Feta

• 150g feta cheese (or goats cheese)
• 75g smooth cottage cheese (or thick natural yoghurt)
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp chopped fresh basil and mint
• Freshly ground black pepper to taste
• Pinch of sugar, or more, to taste
• Olive oil, to garnish

What to do

1. If cooking over coals, soak the bamboo skewers in water for 20 minutes to prevent them burning when cooking.

2. Meanwhile, cook the butternut cubes for 10 minutes, or until just cooked but still firm, in a medium-sized saucepan filled halfway with salted boiling water.

3. Make the whipped feta by combining all of the ingredients in a food processor. Check for seasoning and set aside in a serving bowl with a drizzle of olive oil to garnish.

4. Assemble the kebabs by alternating cubes of venison, onion, apple and butternut onto each skewer. Brush with a little extra olive oil and season with salt and pepper.

5. Heat a frying pan over medium-high heat (or prepare your braai or bbq) and cook the kebabs for 4–5 minutes on each side, or until cooked through.

6. Serve the kebabs immediately with the whipped feta, and ‘stokbroed’ if you like.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

Note
All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover’s Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn’t have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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