Bobotie is a classic South African dish in which ground meat—often springbok or kudu—is laced with dried fruits and slivered almonds and fragrant curry then baked beneath a golden eggy crust. Beguiling yet deeply comforting, it’s a terrific vehicle for whitetail, elk, or moose. This recipe is adapted from renowned South African winemaker Adi Badenhorst; it’s bobotie as his mother Judy cooks it—as good as it gets. One of Adi’s wines, then, would be the ideal pairing. Both his 2018 Secateurs Red, a supple blend of syrah, cinsault, and grenache, or, for a bigger splurge, the 2018 Ramnasgras Cinsault,, would be killer homegrown companions to this unforgettable meal. Round it out with hot steamed rice and some spoonfuls of chutney on the side.
How to Cook Venison Bobotie
This article was originally published by Fieldandstream.com. Read the original article here.