Venison Bobotie

Venison Bobotie: A typical South African dish. Image: Irene Muller.

Venison bobotie: Add something special to a local favourite

Enjoy some classic South African flavour with a bit of a tasty twist when you’ve made this spicy venison bobotie for your family and friends.

Venison Bobotie

Venison Bobotie: A typical South African dish. Image: Irene Muller.

It’s just about hunting season in South Africa which means there’s lots of venison coming to your freezer. How about making some classic South African dishes like this spicy venison bobotie? It’s a rich variation on a true local favourite and made in a similar way. Bobotie is a Cape Malay-style curry often made with beef mince and topped with a golden egg layer and fills the home with aromatics and sweetness you love with a curry.

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Venison bobotie suggestions

The spice goes well with the “wild” flavour you get from the venison. If your family isn’t the biggest venison fan, you can either replace some or all of the venison with pork or lamb. It’s a very lean meat, so this recipe is packed full of healthy protein, lots of iron and other great nutrients which you can serve with some fluffy yellow rice. It’s a great meal to enjoy with your whole family on a cold winter night and leftovers are just as tasty, if there’s any left.

ALSO READ: Impala venison boerewors: Changing the game with sausage

Enjoy some classic South African flavour with a bit of a tasty twist when you’ve made this spicy venison bobotie for your family and friends.

Last updated on 1 June 2023

Venison bobotie recipe

5 from 1 vote
Recipe by Irene Muller Course: MainCuisine: South AfricanDifficulty: Easy
Servings

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 3 thick slices 3 bread, crusts cut off

  • 125 ml 125 cream

  • 45 ml 45 butter

  • 1 kg 1 pork mince

  • 2 2 onions, finely chopped

  • 2 2 carrots, grated

  • 60 ml 60 mild curry powder

  • 20 ml 20 turmeric

  • 30 ml 30 apricot jam

  • 60 ml 60 whole almonds, roasted and chopped

  • 30 ml 30 seedless raisins

  • 30 ml 30 fresh lemon juice

  • salt and freshly ground black pepper

  • 125 ml 125 cream

  • 125 ml 125 butter-milk

  • 4 4 eggs, beaten

  • 4 4 lemon or bay leaves

Method

  • Pre-heat the oven to 180°C.
  • Soak the bread in the cream.
  • Heat half the oil and butter and fry the mince until crumbly and dry. Remove and set aside.
  • Sauté the onions in the rest of the oil and butter until soft.
  • Add the carrots, curry powder and turmeric and stir for about 1 minute.
  • Add the onion mix to the fried meat and add the apricot jam, almonds, raisins, lemon juice and salt and black pepper. Stir thoroughly.
  • Add the bread and soaking liquid.
  • Spoon the meat into a greased oven dish.
  • Beat the cream, buttermilk and eggs and pour over the meat.
  • Bake for five minutes until golden brown and set on top.
  • Bobotie goes well with yellow rice and sambals.

Notes

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