Maori style venison skewers

Name: Maori style venison skewers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 2 TEASPOONS pickled green pepper; 2 TABLESPOONS Walnut oil; 2 TABLESPOONS Lemon juice; 800 g Leg of venison or back; 125 g dried apricots; 200 ml freshly squeezed orange juice; 30 g Ginger; 2 TEASPOONS Honey; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Chives; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
2 TEASPOONS pickled green pepper
2 TABLESPOONS Walnut oil
2 TABLESPOONS Lemon juice
800 g Leg of venison or back
125 g dried apricots
200 ml freshly squeezed orange juice
30 g Ginger
2 TEASPOONS Honey
1 TABLESPOON Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Chives
7-10 Tbsp wooden skewers

Directions

1
For the marinade, peel the garlic and press it through a garlic press. Chop the pepper. Mix walnut oil, lemon juice, pepper and garlic. Wash the meat, dab dry and remove tendons or fat (parry). Cut meat into 2 cm long and 1 cm thick strips.
2
Soak the meat in the marinade and marinate in the refrigerator for at least 3 hours - better over night. For the ginger-apricot dip, dice the apricots and soak in orange juice. Peel the ginger and cut into fine cubes. Puree the apricots, juice, ginger and honey and heat up in a pot. Put meat on skewers. Heat sunflower oil and fry meat on each side for 2-4 minutes. Season with salt. Arrange skewers with the dip on a plate. Sprinkle with chives and garnish.
3
Put meat on skewers. Heat sunflower oil and fry meat on each side for 2-4 minutes. Season with salt. Arrange skewers with the dip on a plate. Sprinkle with chives and garnish. Roasted potato cubes taste good with it
4
3 hours waiting time