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Jean-François Burman
by Jean-François Burman

Butter & Herbs Venison Brochettes



  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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