Recipe: Curry Mince Vetkoek with a Twist
Sitting with a freezer full of venison post hunting season? We’re here to help! This Venison Vetkoek with Curry Mince recipe pairs fluffy, deep-fried dough with a hearty game meat filling, making it an incredible way to utilize your hunting spoils.
INGREDIENTS
For the vetkoek:
- 4 cups cake flour
- 1 packet (10g) instant yeast
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 cups lukewarm water
- Vegetable oil for deep frying
For the curry mince:
- 500g game meat mince (kudu, springbok or impala)
- 2 tablespoons butter or beef tallow
- 1 large onion, finely chopped
- 1 tablespoon garlic and ginger paste
- 2 tablespoons medium curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 can (400g) chopped peeled tomatoes
- 2 tablespoons fruit chutney
- 1 cup frozen peas and carrots mix
- Salt and black pepper to taste
METHOD
Step 1: Make the dough
- Combine flour, yeast, sugar, and salt in a large bowl.
- Gradually add lukewarm water. Knead for 10 minutes until smooth and elastic.
- Cover the bowl with a damp cloth. Leave in a warm place for 45 minutes until doubled in size.
Step 2: Cook the curry mince
- Melt butter or tallow in a large pan over medium heat.
- Fry the onion until translucent. Add garlic, ginger, and all spices. Fry for 1 minute until fragrant.
- Add the venison mince. Break it up with a wooden spoon. Brown thoroughly.
- Stir in tomatoes and chutney. Reduce heat. Simmer for 15 minutes until the sauce thickens.
- Stir in the frozen veggies. Cook for 5 more minutes. Season with salt and pepper. Set aside.
Step 3: Fry the vetkoek
- Pour vegetable oil into a deep pot. Heat to roughly 180°C.
- Punch down the risen dough. Divide into tennis-ball-sized portions. Flatten slightly.
- Drop dough balls into hot oil. Fry for about 4 to 5 minutes per side until golden brown.
- Remove with a slotted spoon. Drain on kitchen paper towel.
Step 4: Assemble
- Slice the warm vetkoek halfway open to create a pocket.
- Spoon a generous amount of hot curry venison mince into the pocket.
- Serve while hot.
