Brazilian Carrasco meat skewers

Ingredients for 4 servings:

• 1 onion(s)
• 4 garlic cloves
• 2 tbsp olive oil
• 4 tbsp apricot jam
• 2 tbsp brown sugar
• 2 tbsp curry powder
• 50 ml white wine vinegar
• 50 ml sherry
• n. B. Coriander leaves
• e.g. salt and pepper
• 500 g venison loin
• 24 apricot(s), dried
• 200 g bacon, streaky

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 50 minutes

For the marinade, peel the onions and garlic, chop them finely, and sauté them in a pan with olive oil. Once the onions and garlic have browned, add the sugar and apricot jam. Sprinkle with curry powder and deglaze with white wine vinegar and sherry. Let it simmer over medium heat for about 10 minutes. Finally, add the coriander leaves, then season with salt and pepper. Let the marinade cool. Cut the meat into pieces about 2 cm wide and add them to the marinade. It’s best to let it marinate overnight in the refrigerator, but it will also work for a few hours at room temperature. Soak the dried apricots in water for about 20 minutes. Cut the smoked bacon into 1 cm thick slices. Thread wooden or metal skewers—depending on what you have—alternately with apricots, bacon, and meat. Either grill on the grill for 8-10 minutes on all sides or fry in a pan (it tastes better that way, too). It goes perfectly with couscous or rice. Tip: You can make a delicious sauce from the remaining marinade with chopped tomatoes.