Venison pinchos with a grain mustard and yoghurt dip

Venison pinchos with a grain mustard and yoghurt dip

Perfect BBQ snack, quick to cook and delicious.
Prep Time 2 hours
Cook Time 20 minutes
Course Snack
Cuisine Venison
Servings 8


  • 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


  • 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.
Keyword Venison