Venison Souvlaki On Skewers

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Photo Courtesy: Internationalstock. 

Souvlaki are skewers in Greek, and just in time, for the Hunting Season, is a stunning versatile version of Souvlakia employing fresh venison. This recipe can be prepared with milk fed baby lamb, beef, chicken, pork, swordfish, salmon or other thick flesh firm fish or game. 

venison souvlaki on skewers with lemon drizzle 

800 Grams or 1 Pound of Venison sliced in thick chunks
16 pitted Greek Kalamata Olives or similar
1 Large Red Onion sliced into quarters, and then eighths

MARINADE ...

1/2 CUP FRESH FINELY CHOPPED MINT OR SPEARMINT LEAVES
1 CUP FRESH FINELY CHOPPED PARSLEY 
1/2 TEASPOON CARDAMOM
2 TSPS. SWEET SMOKED PAPRIKA 
1/3 CUP EVOO
1 - 1  1/2 WINE GLASSES OF DRY WHITE OR RED WINE TO COVER 
1 LEMON ( see number 4 )

1) have your Butcher slice the venison into 1 inch cubes or 3 Cm.
2) slice onion into quarters and then eighths
3) using a Mortar with Pestle, pound the Herbs and spices together and place in an extra large bowl 
4) whisk in fresh Lemon Juice of 1/2 lemon; the Zest of a 1/2 lemon with the Evoo)
5) gradually and carefully pour the white or red wine over the meat and stir to coat & cover
6) cover with wrap and refrigerate for 4 to 6 hours  
7) thread the marinated venison chunks and olives onto metal skewers and season with coarse salt, freshly ground 4 color peppercorns; black, rose, white and green, orégano, rosemary, thyme, and marjoram
8) grill or roast the skewered venison for 3 to 5 mins. per side on all sides, and drizzle 2 tblsps. of Evoo and the lemon drizzle ( recipe below ) onto the meat chunks in the broiler part of the oven

LEMON DRIZZLE ...

1/3 cup Evoo
3 tblsps. fresh lemon juice
1 tsp. brown sugar
1 tsp. Dijon Maille Mustard or similar 
2 threads of Saffron ( dissolved in 1 tblsp of hot water ) 
rosemary herb or dry

ENJOY WITH TZATZIKI, HOT PITA, AND AN OAK AGED RED WINE OR CHILLED BEER / LAGER.

Ciao,
Margaux Cintrano.

*** Recipe Courtesy: HEPO - The Hellenic Ministry: www.hepo.gr  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Venison Souvlaki On Skewers Posted: 14 November 2012 at 04:14
	Photo Courtesy: Internationalstock. Souvlaki are skewers in Greek, and just in time, for the Hunting Season, is a stunning versatile version of Souvlakia employing fresh venison. This recipe can be prepared with milk fed baby lamb, beef, chicken, pork, swordfish, salmon or other thick flesh firm fish or game. venison souvlaki on skewers with lemon drizzle 800 Grams or 1 Pound of Venison sliced in thick chunks 16 pitted Greek Kalamata Olives or similar 1 Large Red Onion sliced into quarters, and then eighths MARINADE ... 1/2 CUP FRESH FINELY CHOPPED MINT OR SPEARMINT LEAVES 1 CUP FRESH FINELY CHOPPED PARSLEY 1/2 TEASPOON CARDAMOM 2 TSPS. SWEET SMOKED PAPRIKA 1/3 CUP EVOO 1 - 1 1/2 WINE GLASSES OF DRY WHITE OR RED WINE TO COVER 1 LEMON ( see number 4 ) 1) have your Butcher slice the venison into 1 inch cubes or 3 Cm. 2) slice onion into quarters and then eighths 3) using a Mortar with Pestle, pound the Herbs and spices together and place in an extra large bowl 4) whisk in fresh Lemon Juice of 1/2 lemon; the Zest of a 1/2 lemon with the Evoo) 5) gradually and carefully pour the white or red wine over the meat and stir to coat & cover 6) cover with wrap and refrigerate for 4 to 6 hours 7) thread the marinated venison chunks and olives onto metal skewers and season with coarse salt, freshly ground 4 color peppercorns; black, rose, white and green, orégano, rosemary, thyme, and marjoram 8) grill or roast the skewered venison for 3 to 5 mins. per side on all sides, and drizzle 2 tblsps. of Evoo and the lemon drizzle ( recipe below ) onto the meat chunks in the broiler part of the oven LEMON DRIZZLE ... 1/3 cup Evoo 3 tblsps. fresh lemon juice 1 tsp. brown sugar 1 tsp. Dijon Maille Mustard or similar 2 threads of Saffron ( dissolved in 1 tblsp of hot water ) rosemary herb or dry ENJOY WITH TZATZIKI, HOT PITA, AND AN OAK AGED RED WINE OR CHILLED BEER / LAGER. Ciao, Margaux Cintrano. *** Recipe Courtesy: HEPO - The Hellenic Ministry: www.hepo.gr
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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