Grilled venison brochettes with redcurrant dressing

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the grilled venison brochettes

  • 1 tsp black peppercorns, crushed
  • 2 juniper berries, crushed
  • 1 tsp chopped fresh thyme leaves
  • 2 tbsp olive oil
  • 500g/1lb 2oz venison haunch, cut into chunks

For the salad

  • 100g/3½oz broad beans
  • 2 Little Gem lettuces, roughly chopped
  • 3 spring onions, finely chopped
  • ½ fennel bulb, thinly sliced
  • 4 radishes, halved

For the redcurrant dressing

  • 1 tbsp olive oil
  • 1 shallot, finely
  • 1 small garlic clove, finely chopped
  • 1 orange, juice only
  • 1 tsp clear honey
  • 1 tsp Dijon mustard
  • 1 loose handful redcurrants
  • 2 tbsp raspberry vinegar
  • salt and freshly ground black pepper
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