Butter & Herbs Venison Brochettes

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 6 min to 12 min
  • Makes 2 to 4 portions

Ingredients

  • 1 lb - Venison rump, cubed
  • 8 Medium/small sized mushrooms
  • 1 Large red Onion
  • 10 Rosemary sprigs
  • 10 Thyme sprigs
  • 5 Garlic cloves, minced
  • ½ cup - Olive oil
  • ¼ cup - Butter
  • ½ tbsp - Salt
  • 1 tbsp - Ground black pepper
  • ⅔ cup - Red wine
  • Flat skewers

Preparation

  1. Preheat you grill for direct grilling at medium heat;
  2. Tread venison cubes, red onion pieces and mushrooms onto skewers and place them in a glass container with 8 rosemary sprigs, 8 thyme sprigs, 3 minced garlic cloves, 1/2 tbsp freshly ground black pepper and ½ cup olive oil; Let marinate for 2 hours in the refrigerator;
  3. In a preheated skillet or pan, add ¼ butter, one rosemary sprig, one thyme sprig, ¼ cup minced red onions, 2 minced garlic cloves, ½ tbsp of salt and ½ tbsp of ground black pepper; Cook until the onions and garlic are golden brown then add cup of red wine and simmer for 10 minutes;
  4. Grill the venison skewers over direct heat for about 3 to 4 minutes per side and baste with the herbal butter sauce.

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