Venison pinchos with a grain mustard and yoghurt dip
Perfect BBQ snack, quick to cook and delicious.
Ingredients
- 500 grams venison from any of the haunch muscles all sinew removed
- 2 tbsp vegetable oil
- 1.5 tsp chipotle chilli paste
- 100 ml orange juice
- 2 garlic cloves finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp tomato puree
- 1 tsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 100 ml Greek style yoghurt
- juice of half a lemon
- 1 tbsp grain mustard
- bamboo skewers
Instructions
- Start by marinating the meat. Cut the venison into long, inch-wide slices.
- Combine the vegetable oil, chilli paste, orange juice, garlic, cumin, paprika and tomato puree in a large bowl, then add the meat, making sure it is fully covered. Leave overnight or, if you have a vacuum packer, pack and leave for 2 to 3 hours.
- Before cooking, remove the meat from the fridge and allow to come to room temperature. Soak the skewers in water for at least 20 minutes.
- Mix the yoghurt, lemon juice and mustard together in a bowl and keep cold. Thread the meat onto the skewers, then season and cook on a barbecue or griddle for a couple of minutes on each side. Serve with the dip and salad.
