Venison and shallot kebabs

These venison kebabs, add more flavour than just grilling the venison.  This flavour comes from the bacon, shallot and sage.

They can be barbequed or grilled.

Preparation Time: 15 Mins

Cooking Time: 12 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

300 gms           Venison  - cut into 3 cm cubes  

8 rashers          Bacon  - smoked, about 10 cm long        

4                    Shallots  - halved      

8                    Sage leaves

1 tbs               Olive oil     

                     Pepper  - freshly ground, black  

                     Salt          

Method

Thread a piece of meat on to the end of a skewer.  Then poke the skewer through the middle of a rasher of streaky bacon.  Add a piece of shallot and a sage leaf, then flip the rasher of bacon around the shallot and sage and thread the two ends of it on to the skewer.  The shallot and sage is then wrapped in the bacon.

Add another piece of meat, then another bacon – shallot – sage parcel and continue until the skewer is full.

Repeat with the remaining skewers.

Drizzle a little olive oil all over the kebabs and season with salt and freshly ground black pepper.

Heat a grill or light a barbeque.

When the grill or barbeque is hot cook the kebabs for 12 minutes - turning regularly until the bacon is cooked and lightly charred and the venison is still just a tiny bit pink through the middle.

Serve immediately.

Wine recommendations

A sturdy red wine.

Conventional

     Côtes du Rhône

Interesting

     Gigondas

     Vacqueyras

Special

     Châteauneuf-du-Pape

     Côte Rôtie