Grilled venison skewers with a pickled carrot salad

These peppery and succulent venison skewers are easy to prepare and make a great meal. The spicy and sour salad has a fresh and vibrant flavour which will leave you wanting more.

Vibrant and fresh salad with skewered venison
SERVES 4
TIME TO MAKE 2+ hours
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 2+ hours
MEAL TYPE Dinner

Venison Skewers

  1. In a mortar and pestle crush the lemongrass
  2. Add ginger, palm sugar and garlic and crush to a smooth paste
  3. Mix in soy sauce, lime juice, cracked pepper and sesame seeds
  4. Mix sliced venison into this paste
  5. Thread venison onto bamboo skewers, allowing 3 per portion
  6. Refrigerate for 2 to 4 hours

Salad

  1. Mix together the thinly sliced carrot and daikon radish with the vinegar, sesame oil and fish sauce
  2. Allow to marinate overnight

Serving

  1. Grill the venison skewers under a hot grill on each side for 2 minutes until just cooked and slightly pink in the middle
  2. Mix the marinated carrot and daikon with the chilis, spring onion, coriander and Thai basil
  3. Serve
  •  
    Venison
  • 1/2 stick 
    lemongrass, white portion
  • 1 tsp
    fresh ginger, peeled and crushed
  • 1 tsp
    palm sugar
  • garlic cloves
  • 1 tsp
    low sodium soy sauce
  • 1 tbsp
    lime juice
  • 1 tbsp
    toasted sesame seeds
  • 2 tsp
    cracked pepper
  • 400 g
    NZ farmed venison, stir-fry sliced
  •  
    Salad
  • 2 cups
    carrot, thinly sliced
  • 2 cups
    daikon radish, thinly sliced
  • 1/4 cup
    rice vinegar
  • 1 tbsp
    sesame oil
  • 1 tbsp
    fish sauce
  • 4 small 
    fresh chilis, chopped
  • spring onions, sliced
  • 1/3 cup
    coriander, chopped
  • 1/3 cup
    fresh Thai basil, chopped
Per serve
  • Energy
    876kJ
  • Total Fat
    6.4g
  • Saturated Fat
    1.3g
  • Total Carbohydrate
    7.8g
  • Sugars
    6.9g
  • Dietary Fibre
    5.2g
  • Sodium
    549mg

Venison Skewers

  1. In a mortar and pestle crush the lemongrass
  2. Add ginger, palm sugar and garlic and crush to a smooth paste
  3. Mix in soy sauce, lime juice, cracked pepper and sesame seeds
  4. Mix sliced venison into this paste
  5. Thread venison onto bamboo skewers, allowing 3 per portion
  6. Refrigerate for 2 to 4 hours

Salad

  1. Mix together the thinly sliced carrot and daikon radish with the vinegar, sesame oil and fish sauce
  2. Allow to marinate overnight

Serving

  1. Grill the venison skewers under a hot grill on each side for 2 minutes until just cooked and slightly pink in the middle
  2. Mix the marinated carrot and daikon with the chilis, spring onion, coriander and Thai basil
  3. Serve