Diced venison kebabs
The quantities in this recipe are flexible to allow you to cater for small or large groups.
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|1||Venison, enough to serve your guests|
|1 to fry||Oil|
|1||Fresh rosemary, chopped|
|400 g||Button mushrooms, or enough to serve your guests|
|1 to taste||Salt & freshly ground pepper|
- Marinate diced venison in a little oil, some black peppercorns and chopped fresh rosemary.
- Marinate some chunky pieces of red onion, red peppers and mushrooms in a little oil, ground salt and pepper.
- Cook on the grill or in a heavy pan.
- Thread onto a skewer after cooking. This is much easier than threading raw meat, and you won't set fire to your sticks.