Juniper venison kebabs
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- 10 juniper berries
- 1 tsp chopped thyme leaves
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 1 tbsp gin (optional)
- 3 x 240g packs Extra Special Venison Steaks, cubed
Soak 12 wooden skewers in water to prevent them burning on the barbecue.
Crush the juniper berries with a rolling pin. Put them in a large bowl with the thyme, garlic, oil and gin (if using). Mix to a paste.
Add the venison to the paste and stir to coat well. Cover and marinate in the fridge for at least 2 hours.
When ready to cook, thread the venison onto the skewers. Cook on a hot barbecue for 3 minutes on each side or until cooked through. Or cook in a hot frying pan or griddle pan, for 3 minutes on each side.