Honey & thyme mar­i­nated veni­son ke­bab with beet­root rel­ish

Scottish Field - - VENISON -

Serves 2

In­gre­di­ents

For the ke­babs: 500g diced veni­son steak For the mari­nade: 1 tsp dried thyme 100ml honey 100ml olive oil 25ml dark truf­fle oil 1 tsp pep­per

For the beet­root rel­ish:

400g beet­root, diced very small 100g shal­lots, diced 1 red pep­per, diced 4 tbsp tomato ketchup 2 cloves of gar­lic, crushed 2 red chill­ies 3 tbsp white wine vine­gar 3 tbsp caster sugar Olive oil ½tsp chilli flakes (Op­tional)

Method For the ke­babs:

Mix all the mari­nade in­gre­di­ents to­gether in a bowl, add the cubed veni­son and mix in well, en­sur­ing each piece of meat is well coated. Cover with cling film and leave to mar­i­nate in the fridge overnight. The next day, re­move from the fridge and drain the meat, but keep the mari­nade for bast­ing dur­ing cook­ing. Then thread the meat onto skew­ers. Grill or BBQ for around 10 min­utes, turn­ing fre­quently and bast­ing with the rest of the mari­nade.

For the beet­root rel­ish:

Driz­zle olive oil over the beet­root, adding the vine­gar and roast for 30 mins in a pre-heated oven at 200°C fan or 220°C con­ven­tional oven. Driz­zle some more olive oil in a pan and add the shal­lots, chill­ies, chilli flakes (if us­ing) pep­pers, gar­lic, sugar and cook for 10 min­utes over a low heat. Add the ketchup and beet­root and stir well and re­move from the heat. Al­low to cool down com­pletely be­fore serv­ing along­side the ke­babs. Recipe by www.bal­gove.com

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