Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
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
Method
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To make the grilled venison brochettes, combine the peppercorns, juniper berries, thyme leaves and oil in a shallow dish. Add the venison chunks and stir to allow the marinade to cover the meat. Leave to marinate for at least an hour.
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To make the salad, first double pod the broad beans: remove the beans from their pods. Bring a saucepan of water to the boil. Add the beans, cook for about 2 minutes and then transfer the beans to a bowl of cold water. Pop the bright green beans out of their skins by squeezing gently – a small sharp knife will also help.
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Combine the remaining salad ingredients with the broad beans in a bowl.
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To make the redcurrant dressing, heat the olive oil in a pan and fry the shallot and garlic briefly, stir in the juice, honey and mustard, followed by the redcurrants. Warm for a minute or two before adding the vinegar and then remove from the heat. Taste, season with salt and freshly ground black pepper and add more oil if necessary.
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To cook the grilled venison brochettes, thread the chunks of venison onto skewers and cook on a hot griddle pan for 2–4 minutes on each side, or until cooked to your liking. Rest for 5 minutes before serving.
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To serve, dress the salad with the dressing and divide between plates. Top with the venison brochettes.