Venison and bacon make a wonderfully succulent, smoky kebab Credit: Andrew Crowley You will need eight (ideally metal) skewers. If you only have bamboo, soak in cold water for one hour before use. Prep time : 10 minutes | Cooking time : 12 minutes MAKES Eight kebabs INGREDIENTS 600g […]
- 600g venison haunch, cut into 3cm cubes
- 8 rashers smoked streaky bacon
- 4 large banana shallots, cut into 5mm-thick rings
- A small bunch of sage, leaves picked
- 2 tbsp olive oil
- Take a skewer and thread a piece of meat on to the end, then poke the skewer through the end of a rasher of streaky bacon.
- Add a piece of shallot and a sage leaf, then flip the rasher of bacon over and thread again on to the skewer.
- Add another piece of meat, then thread the rasher of bacon again through the skewer, followed by more shallot and sage, then more meat, and continue threading the same bacon rasher all along.
- The bacon ends up ribboned around the meat, so that it touches the venison all the way down the kebab, keeping it juicy as it cooks. Repeat with the remaining skewers.
- Drizzle a little olive oil all over the kebabs and season with salt and freshly ground black pepper.
- When you are ready to cook, fire up your barbecue ready for direct grilling.
- Place the kebabs on to the hot grill bars directly over the fire and cook for about 12 minutes, turning regularly until the bacon is cooked and lightly charred and the venison is still just a tiny bit pink through the middle.
- Serve immediately.