Indian-Spiced Springbok Skewers

Lamb and beef get all the attention when it comes to cooking meat over a fire, but I love venison prepared on a braai. Game meat’s unmistakable flavour works well with the smoky, chargrilled results off a grid. Leg is a lean cut on an already lean animal, so consider eating this meat rare. I’ve used a dry rub here which is pretty fiery. It’s a braai – there should be plenty of cold beers to help with the heat.