Butter & Herbs Venison Brochettes
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 6 min to 12 min
- 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
- Preheat you grill for direct grilling at medium heat;
- 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;
- 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 ⅔ cup of red wine and simmer for 10 minutes;
- Grill the venison skewers over direct heat for about 3 to 4 minutes per side and baste with the herbal butter sauce.