Try something new on the BBQ this summer with these nicely charred, but incredibly tender, venison skewers, dressed in a vibrant homemade chimichurri.
Ingredients:
- Venison Steak – Diced 500g
- 1 Red Pepper
- Rosemary
- Cold Pressed Rapeseed Oil (use EVOO if you prefer)
- Wine Vinegar
- Small Bunch of Coriander
- Small Bunch of Parsley
- 6 Mint Leaves
- 1 Red Chilli
- 1 Garlic Clove
- Salt & Pepper
Method:
-
Remove the venison from the packaging and pat dry. Add to a bowl with some finely chopped rosemary, salt, pepper, a good drizzle of oil and a splash of vinegar. Leave to marinade for at least 1 hour.
- To make the chimichurri, finely chop the coriander, parsley and mint together. Add to a bowl and then finely chop the chilli having removed the seeds. Add the chilli to the bowl, grate in the garlic and then add a good splash of vinegar before adding enough oil to bring the mix to your preferred consistency. Season with salt, pepper and vinegar to taste. Leave in the fridge until 10 minutes before serving.
- Light the BBQ.
- Slice the red pepper into small chunks of a similar width to the venison.
- Now, skewer the venison and the pepper, alternating between the venison and the pepper. Ideally you want 6 slices of venison and 5 slices of pepper on each skewer.
- Once the BBQ is nice and hot, place the venison skewers on the grill and cook for around 10 minutes, turning regularly so you get an even cook and colour on each slice of venison.
- Remove the skewers from the grill and rest for 5 minutes. Once rested, drizzle the chimichurri over the skewers before serving.
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