(Serves 10)

  • 3 – 4 kg fresh caul
  • 1 kg sheep’s liver or beef liver
  • 2 sheep’s kidneys
  • 150 g venison steak
  • 2 onions, chopped
  • 4 cloves of garlic, finely chopped
  • 5 ml salt
  • 5 ml coarse black pepper
  • 5 ml chilli, chopped
  • 1 sprig of fresh thyme
  • 50 ml brown vinegar
  • 50 ml Worcester sauce
  • toothpicks

Cover caul with warm water. Clean liver and kidneys (or ask your butcher to do this for you). Cut steak, liver and kidneys into small cubes. Add onions, garlic, salt, black pepper, chilli, thyme leaves, vinegar and Worcester sauce. Remove thick edges of the caul. Spread the caul out on a countertop and cut into 10 squares of equal size. Put a tablespoonful of liver mixture in the centre of each square. Fold squares into bundles and secure with toothpicks. Barbecue them slowly over medium coals for 30 – 45 minutes.

To drink
Oranjerivier Wynkelders Pinotage