Wild Venison Kebabs
with Mint-Yogurt Dip
Ingredients
(4 servings)
2 x 400 g Alpine Deer Wild Venison Diced (prepacked)
salt and pepper
2 T olive oil
1 red onion, cut into chunks
1 green capsicum, cut into chunks
1 red capsicum, cut into chunks
1 yellow capsicum, cut into chunks
1 T soy sauce
1 t smoked paprika
2 cloves of garlic, minced
wooden skewers, soaked in water
Mint-Yogurt Dip
200 g plain Greek yogurt
1/4 C fresh mint, finely chopped
1 T lemon juice
salt and pepper to taste
Method
Remove the Diced Venison from fridge and packaging, cover lightly and allow to come to room temperature (about 30 minutes).
In a bowl, mix olive oil, soy sauce, smoked paprika, minced garlic, salt and pepper.
Add the diced venison, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Thread the marinated venison onto the skewers, alternating with pieces of red onion and capsicums.
Preheat grill to a medium-high heat. Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for 8-10 minutes, turning occasionally. The venison should be slightly charred on the outside while still tender on the inside. Be careful not to overcook the meat to keep it juicy.
Mint-Yogurt Dip
In a small bowl, combine the Greek yogurt, finely chopped fresh mint, lemon juice, and olive oil. Stir well and season with salt and pepper to taste. Chill until ready to serve.
To Serve
Plate the venison kebabs with the mint-yogurt dip on the side, accompanied with a fresh summer salad or grilled vegetables.
