Advertisement
Venison Loin with Moskonfyt Sauce
- Difficulty
Easy
By Jean Nel
Published 2014
In a country known for the variety and affordability of its venison, we eat surprisingly little of it. Help me change this.
Ingredients
1
Method
Mix the sauce ingredients in a bowl and marinate 4 to 5 cm slices of the venison loin in the moskonfyt sauce in the fridge overnight, or for at least 4 hours.
Strain off the sauce just before you braai, as you don’t want excess marinade to smother the coals. Braai on an oiled grid for 25 to 30 minutes.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe