Blackberry & chilli peppered venison

Blackberry & chilli peppered venison

From
Posh Kebabs
Serves
2
Cooking time
25 mins

Venison is a dark, rich, and lean meat, delicious coated in punchy peppercorns and served with this sweet, sticky sauce with a chilli kick. A simple, sophisticated meal when accompanied by mashed potatoes.

Ingredients

Quantity Ingredient
300g venison loin steaks, cut into 2.5cm cubes
2 tablespoons black peppercorns
1 tablespoon plain flour
1 tablespoon light-flavoured oil, such as vegetable oil
salt
freshly ground black pepper

For the blackberry and chilli sauce

Quantity Ingredient
1 tablespoon light-flavoured oil
knob butter
2 shallots, finely chopped
1 garlic clove, crushed
1 red chilli,, deseeded and finely chopped
150g deseeded and finely chopped
2 tablespoons caster sugar
mashed potato, to serve

Method

  1. Thread the venison onto 4 small skewers. Crush the peppercorns in a pestle and mortar, then tip out onto a plate and stir in the flour, adding a good pinch of salt. Turn the skewers in the peppercorn mix, gently pressing the mixture onto the meat so that it sticks. Set aside.
  2. Meanwhile, make the blackberry and chilli sauce. Heat the oil and butter in a small frying pan. When foaming, add the shallots and cook for 5 minutes until soft and light golden. Add the garlic and chilli and cook for a further minute. Tip in the blackberries and sugar and cook for 3–5 minutes until the blackberries are beginning to break down – you want some to remain unpopped. Season and remove from the heat.
  3. Place a large frying pan over a medium–high heat. Tip in the oil, swirl to coat the pan, then cook the venison skewers for 6 minutes, turning every couple of minutes, until crisp on the outside and golden. Remove from the heat and transfer to a plate to rest.
  4. Serve the venison skewers with mashed potato, adding any resting juices to the blackberry sauce, and serve spooned over the skewers.
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