Venison skewers, soy, miso and macadamia

Venison is a healthy, lean and delicious game meat, perfect for skewers on your barbecue. The glaze, the skewering of the venison and the nut crumble can all be done ahead of time.

Credit: Kitti Gould

• makes

  12

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

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In Australia venison are an introduced species and run wild though out a lot of the East coast of the country. With a government culling program in place to control their numbers venison is an extremely sustainable protein source. 

Ingredients

• 750 g venison loin
• 2 tbsp grapeseed oil, for drizzling
• 12 bamboo skewers, soaked in cold water for 30 minutes
• 1 lime
• 1 green chilli, finely sliced
• ½ cup coriander sprigs

Nut crumble

• 1 tsp coriander seeds, toasted
• 80 g macadamias, toasted
• 2 tsp sesame seeds, toasted

Glaze

• 100 ml light soy sauce
• ½ tsp miso paste
• 1 tsp seeded mustard
• 1 tbsp brown rice vinegar
• 1 tbsp honey
• Ground black pepper, to taste

Instructions

1. Preheat a barbecue or grill plate over medium high.
2. For the nut crumble, place the toasted coriander seeds in a mortar and pestle and pound until coarsely ground. Add the toasted macadamias and sesame seeds and continue to break up the macadamias until they are just split and form a rough nut crumble. Set aside until ready to use.
3. For the glaze, combine all the ingredients in a small saucepan. Bring to a simmer over low heat, then remove from the heat and set aside.
4. Thinly slice the venison loin into 6 cm – 7 cm long pieces. Place into a bowl and drizzle lightly with the grapeseed oil. Thread the venison onto the skewers and place on a tray.
5. Drizzle the skewers lightly with a little more oil, then grill for 1 minute or until the venison begins to colour. Turn the skewers and generously brush with the glaze. Cook for another minute, then turn and brush with more glaze. Repeat this process until the venison is cooked though. It should take no more than 5 minutes in total. Remove from the heat and place on a serving platter.
6. Season the skewers with a squeeze of lime and scatter with the nut crumble. Top with green chilli and coriander sprigs and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

In The Open Air

Watch The Full Episode Here

G

Watch The Full Episode Here

G

In Australia venison are an introduced species and run wild though out a lot of the East coast of the country. With a government culling program in place to control their numbers venison is an extremely sustainable protein source.