Honey & thyme marinated venison kebab with beetroot relish

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