Maori style venison skewers

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 1
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. 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. 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. 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. 4

    3 hours waiting time

Nutrition Facts

KCAL
520 kcal
CARBS
26 g
FATS
20 g
PROTEINS
54 g

Categories & Tags

Main DishesAppetizerChristmas