Venison Skewers with Beetroot Chimichurri

BBQ Recipes, Venison

Ziegler & Brown has some delicious and healthy recipes to cook your Ziggy BBQ.

  • Prep Time:N/A
  • Cooking Time:N/A
  • Serves:4
Ingredients
  • Beetroot chimichurri : 1 large beetroot, peeled and grated . 250 ml extra virgin olive oil, plus more as needed . 60 g loosely packed fresh flat-leaf parsley leaves. 1/2 red onion, chopped. 2 cloves garlic, minced. 4 tablespoons chopped fresh oregano. 4 tablespoons apple cider vinegar or red wine vinegar. 1/2 teaspoon chilli flakes
  • Venison: 800 g venison, cut into 1-inch (3 cm) cubes, 100 g coconut oil, lard, or duck fat, melted. 1 tablespoon finely grated lemon zest. 3 tablespoons freshly squeezed lemon juice. 4 tablespoons chopped fresh oregano. 2 cloves garlic, minced. 1 ½ teaspoons ground cumin. ½ teaspoon ground fennel seeds. ½ teaspoon ground coriander
  • Salad: 4 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. 1 large beetroot, peeled and cut into thin matchsticks. 1 handful of baby red-veined sorrel or beetroot leaves.
  • Grated fresh horseradish, to serve
Method
  1. Soak eight bamboo skewers in water for 30 minutes. Alternatively, use metal skewers.
  2. To make the chimichurri sauce, combine the grated beetroot, oil, parsley, onion, garlic, oregano, vinegar, and chilli flakes in a food processer and pulse until finely chopped. Add a little more oil if the sauce is too thick. Season with sea salt and freshly cracked black pepper.
  3. Thread five to six pieces of venison on each skewer, place in a deep dish, and set aside.
  4. Combine the oil, lemon zest, 2 tablespoons lemon juice, oregano, garlic, cumin, fennel, and coriander in a bowl and whisk together. Pour over the venison and turn to evenly coat. Cover with plastic wrap and refrigerate for 1 hour to develop the flavors.
  5. Preheat the BBQ to high. Arrange the skewers on the grill and cook for 2 to 3 minutes on each side, making sure the meat is slightly pink in the center (or cook it to your liking). Season with salt and pepper and finish with the remaining 1 tablespoon of lemon juice. Remove from heat and allow to rest for 2 minutes, keeping it warm, before serving.
  6. Meanwhile, to make the salad, whisk together the oil and vinegar in a bowl. Add the beet and sorrel, toss gently, and season with salt and pepper.
  7. To serve, place the venison skewers on a platter and grate horseradish over the top. Serve with the chimichurri and salad.
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