Venison Sosaties with Cauliflower 'Rice'

Ingredients

• about 680 g Venison Cubes
• 1 medium Onion
• 0.5 cup Dried Apricots
• 2 tbsp Curry Powder
• 0.5 tsp Turmeric
• 3 tbsp Olive Oil
• 1 large Cauliflower
• 0.25 cup Almonds (slivered)
• 0.25 cup Raisins
• 0.5 tsp Salt
• 0.25 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 medium onion into 2.54 cm wedges. Place the 0.5 cup dried apricots in a bowl and cover with warm water to soften for 10 minutes.
2. 2In a large bowl, combine the about 680 g venison cubes with the softened 0.5 cup dried apricots, 2 tbsp curry powder, 0.5 tsp turmeric, 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper. Mix well to coat the venison evenly. Let it marinate for at least 15 minutes.
3. 3Thread the marinated venison cubes and the 2.54 cm onion wedges alternately onto skewers. You should have enough for several skewers.
4. 4Preheat your grill to medium-high heat (around about 205°C or 200°C).
5. 5Place the skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally, until the venison is cooked through and has a nice char. The internal temperature of the venison should reach 63°C.
6. 6While the sosaties are grilling, prepare the cauliflower 'rice'. Break the 1 large cauliflower into florets and place them in a food processor. Pulse until the cauliflower is broken down into pieces the size of rice grains.
7. 7Heat the remaining 1 tbsp olive oil in a large skillet over medium heat (around 176.7°C or 175°C). Add the cauliflower 'rice' and sauté for 5 minutes, stirring frequently, until it is tender but not mushy.
8. 8Stir the 0.25 cup slivered almonds and 0.25 cup raisins into the cauliflower 'rice' in the skillet. Cook for another 1-2 minutes until the almonds are lightly toasted and the raisins are plump. Season with a pinch more salt and pepper if desired.
9. 9Serve the grilled venison sosaties immediately over the cauliflower 'rice' pilaf.

Related Guides