Moroccan Venison, Yoghurt & Cumin Skewers -
Serves 10

The Venison tenderises beautifully over a twenty four hour marinade and melts in the mouth. Serve this with flatbreads or pitta made in the oven and a tangy salsa of ripe cherry tomatoes, lemon juice olive oil and chilli.

Ingredients

2kg Diced Venison
500mls Natural Yoghurt
2 tbsp Cumin Powder
1 tsp Saffron or Turmeric
2 Limes (juice) or Lemons
2 tbsp Organic Honey
1 tsp Cinnamon Powder
1 tsp Cayenne or Chilli Powder

Method

Mix all the marinade ingredients in a big bowl and add the Venison.

Mix well, cover and leave in the fridge for 24 hours.

Thread the Venison onto skewers and shake off excess marinade. Ideally cook the skewers on a hot barbeque for a total of 5-6 minutes, but if the weather precludes it, then place on a griddle pan or under a really hot grill.

Cook for 5 or 6 minutes turning constantly.

Definitely one to eat with fingers in Arabic style and guaranteed tender...

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