Venison Loin with Moskonfyt Sauce

Name: Venison Loin with Moskonfyt Sauce
Cuisine: South Africa
Ingredients: 45 ml moskonfyt; juice of 2 oranges; 1 venison loin fillet, trimmed; 5 ml ground coriander; 125 ml red wine; 60 ml olive oil; 15 ml HP sauce

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

In a country known for the variety and affordability of its venison, we eat surprisingly little of it. Help me change this.

Ingredients

1 venison loin fillet, trimmed

Africa
South Africa
Main course

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.