Impala Kebabs
Labels: she cooks
Thursday, April 19, 2007
As you all know, we at Cookalot love wild game. Not just regular wild game like rabbit, partridge, deer etc. but also exotic wild game like kangaroo, antelope, impala, reindeer... you get the picture.
I remember having some leftover impala I'd frozen from our last meal and decided to make kebabs out of it. To retain the full flavour of the meat, I seasoned it with a bare minimum of salt and sugar. Impala cooks very quickly so I only had to grill it for a couple of minutes. This also ensures it keeps its succulence and natural juices. I served it up with a warm spicy steak sauce and toasted crostinis of melted mozzarella, chopped fresh basil, olives, garlic and a healthy drizzle of olive oil.
This is what an impala looks like:
There's a reason why the big cats love them - with flesh so tender with hardly any fatty bits, it's like no meat you've ever tasted.
Lekker!
The Dutchess of Cookalot whipped this up at 1:12 pm
