Tuesday dinner

Mince pockets filled with raisin relish and wrapped in bacon

I do love bacon! Who can live without it?! Like I’ve mentioned previously, most of the meat I use is venison (blouwildebeest to be exact), but all these recipes can be made with beef too.

I usually make this with stewed prunes and cling peaches, but tonight I used the leftover raisin relish from yesterday’s dinner.

500g venison mince

1 tablespoon peppadew spice

half a teaspoon salt

half a teaspoon paprika

half a teaspoon cayenne pepper

1 teaspoon finely chopped fresh rosemary

2 tablespoons raisin relish juice

1 egg

1 tablespoon tomato paste

Mix all ingredients together. Now, take your bacon rashers and place them in a muffin pan in a cross-shape with the ends draping over the side of the pan (to fold over the filling later.). Add a spoonful of mince mixture, press down and create a hollow for the relish. Add spoonful of relish and cover with more mince.  Wrap the ends of the bacon over the parcel and secure with a toothpick. Bake at 180C for 30 minutes until cooked.

Serve with a salad (I made a simple salad of lettuce, roast pine nuts, carrot ribbons, fresh basil and tomatoes)



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