Venison Brochette Skewers
Venison Brochette Skewers



  • 2 crushed juniper berries
  • 1 tsp crushed peppercorns
  • 1 tsp chopped thyme
  • 2 tbsp olive oil
  • 500g venison, cut into chunks
  • Redcurrant jelly, to serve
  • Mix the peppercorns, juniper berries, oil and thyme in a shallow dish and stir in the venison chunks to cover. Leave to marinate for at least an hour.
  • Thread the venison chunks onto 4 metal skewers and cook on a hot griddle for 3 mins on each side, or until cooked to your liking. Rest for 5 mins, then serve with redcurrant jelly and any veggies you fancy.
10 mins
4 serving

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