Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Venison Bobotie Recipe

Venison Babotie Photo : Jackie Cameron

Venison Babotie
Photo : Jackie Cameron

Venison Bobotie

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

You can’t get more South African than a spicy venison bobotie. We all know what to do with the top-end cut. Now try something different by taking the tougher but flavoursome sections; mincing them and making a juicy, aromatic venison bobotie. This must be accompanied with apricot ‘blatjang’ and yellow rice.

Ingredients :

  • 40gr Salted Butter
  • 40ml Sunflower Oil
  • 2 (335gr) Onions, chopped
  • 15ml Durban Masala
  • 5ml Turmeric Powder
  • 1kg Springbok or venison Mince
  • 30ml White Wine Vinegar
  • 15ml White Sugar
  • 1Slice White Bread and 80ml Milk
  • 75gr Raisins
  • 45ml Fruit Chutney
  • 1x Lemon, zest
  • 1 (125gr) Apple, grated
  • Salt and Pepper
  • 240ml Plain Yoghurt
  • 3x Eggs
  • 8x Bay Leaves

Method :

  1. Heat a pot, add the butter and oil. Add the onions, cooking them well.
  2. Add the masala and turmeric, allow cooking.
  3. Then add the mince, while this is cooking add the vinegar and sugar.
  4. Squeeze the milk out of the bread, then add the bread to the mince mixture.
  5. Lastly add the raisins, fruit chutney, lemon zest and apple.
  6. Season well.
  7. Place this mixture in a greased tin (19cm x 23cm x 4cm). Mix the yoghurt and eggs together and place on top of the mince mixture. Garnish with bay leaves.
  8. Place into pre-heated oven at 180ºC, for about 30 minutes or until cooked.
  9. Serve with Apricot Blatjang and Yellow Rice.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713