Grilled venison brochettes with redcurrant dressing

1. 1

   To make the grilled venison brochettes, combine the peppercorns, juniper berries, thyme leaves and oil in a shallow dish. Add the venison chunks and stir to allow the marinade to cover the meat. Leave to marinate for at least an hour.

2. 2

   To make the salad, first double pod the broad beans: remove the beans from their pods. Bring a saucepan of water to the boil. Add the beans, cook for about 2 minutes and then transfer the beans to a bowl of cold water. Pop the bright green beans out of their skins by squeezing gently - a small sharp knife will also help.

3. 3

   Combine the remaining salad ingredients with the broad beans in a bowl.

4. 4

   To make the redcurrant dressing, heat the olive oil in a pan and fry the shallot and garlic briefly, stir in the juice, honey and mustard, followed by the redcurrants. Warm for a minute or two before adding the vinegar and then remove from the heat. Taste, season with salt and freshly ground black pepper and add more oil if necessary.

5. 5

   To cook the grilled venison brochettes, thread the chunks of venison onto skewers and cook on a hot griddle pan for 2-4 minutes on each side, or until cooked to your liking. Rest for 5 minutes before serving.

6. 6

   To serve, dress the salad with the dressing and divide between plates. Top with the venison brochettes.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.