Herb Marinated  BBQ Venison Skews     with a Sweet Chilli Flavoured Sour Cream Dipping Sauce

 

 

Ingredients:

2kg  Venison Back strap, cut into 1-inch strips

2  garlic cloves, peeled

1  bunch flat leaf parsley

1/2  bunch dill

1/2  bunch coriander

1/2  bunch basil

200g  sour cream

3  table spoons sweet chilli sauce

3  tsp. flake salt

freshly ground black pepper

2  lemon. lemon  juice

extra-virgin olive oil

bamboo skewers soaked in water for 30 minutes to stop from burning.

 

Directions

1. In a food processor combine garlic and all the herbs with some salt, 1 teaspoon lemon juice and 1/4 cup olive oil and puree. Set aside.

2. Place the Venison strips in a bowl and cover with herb puree and cover. Refrigerate for 1 hour.

3. Combine Sour cream, sweet chilli sauce and some chopped coriander. Add some salt and black pepper.

4.Remove Venison Strips from fridge and skewer

5. On a hot BBQ cook for 2-3 minutes. Remember Venison is best kept pink in the middle as it can be a little tough if over cooked.

6. Sprinkle with salt, pepper and a squeeze of lemon.

These tender, beautiful charred skews  can be eaten on their own simply  dipped into the sour cream dipping sauce  or wrapped in a warm pita wrap with crisp fresh lettuce, tomato, red onion and lashings of the creamy sour cream and sweet chilli dipping sauce. The choice is yours!

Please reload

Please reload

LIVE LIKE A BOAG

COOKING VENISON

Policies

Please reload

  • Facebook App Icon
  • YouTube Classic
  • Instagram App Icon

Copyright © 2015 paulboagsoutdoors.com All rights reserved.