South African bobotie from Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (page 203) by Hank Shaw

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mango chutney or peach jam for tamarind paste.

  • anya_sf on November 23, 2025

    Made 1/2 recipe in an 8"x8" casserole. For the custard, I used the milk left from soaking the bread, which I'd seen in other bobotie recipes. The custard layer was very thin and basically soaked into the meat. I put the bay leaves (instead of citrus) on top as I'd seen elsewhere. Baked at 350 F so it would be done faster and it was definitely done in 40 min. We'd never had bobotie before and enjoyed it with the traditional accompaniment of yellow rice.

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