Marinated Venison Kebabs

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Marinated Venison Kebabs with Cranberry Gastrique


(serves 4-5)

These venison skewers are paired with roasted sherry vinegar shallots and sauteed wild mushrooms with butter and garlic. The hedgehog mushrooms will be nice and buttery with a hint of garlic, the venison will have a slight sourness from the vinegar coupled with a fruitiness from the gastrique. The shallots will be similarly fruity with a mild onion flavor.

Ingredients:

One pack of venison kebabs (about 2.3 pounds)
6 sprigs of fresh thyme
2 cloves of fresh garlic
1 ½ cup light olive oil
¾ lb fresh mushrooms (fresh wild hedgehog mushrooms used here)
A half stick or more of unsalted butter
About 20 shallots
Salt

Also: Cranberry Sherry Gastrique

Grilled marinated venison kebabs:

1. Mix together sherry vinegar, oil, thyme, minced garlic, and a pinch of salt in a sealable container.

2. Add the venison kebabs and marinate in the fridge for one to five hours.

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3. Remove the venison from the marinade and grill over high heat. Venison is extremely lean, and will cook quickly.

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Serve with a gastrique on the side for dipping and roasted shallots and sauteed mushrooms as side dishes.

Roasted shallots in sherry vinegar:

1. Preheat your oven to 375.

2. Peel shallots and separate into individual ‘cloves.’

3. Season with them with oil, salt, and pepper, then place in a roasting pan, baking dish or casserole seasoned with oil, salt and pepper.

4. Roast the shallots in the oven until they’ve begun to brown. Then add about 3/4ths cup of sherry vinegar.

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5. Return to oven. Check periodically to make sure the shallots and vinegar don’t burn, adding more vinegar as needed. Each time give the pan a shake to help keep the shallots from sticking. When they are about half-way cooked through give them a turn. When finished they should be very tender and glazed with a burgundy colored sherry vinegar reduction.

Sauteed mushrooms in butter and garlic:

1. Hedgehogs are delicate, so rub the dirt off gently with your hands. If you prefer, water or a brush can be used, but you do risk damaging the mushrooms.

2. Melt butter in a pan, add mushrooms, as much finely diced garlic as you prefer and a pinch of salt. Saute until mushrooms have softened and cook down. Right before finishing melt in the remaining butter to gloss up the mushrooms and add richness.

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Browse More:
Venison Recipes
Skewer & Kebab Recipes
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