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 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)