Friday, January 13, 2006

venison and portabelle brochettes with sweet chili dipping sauce

1 lb venison loin, trimmed, cut into 1” cubes
2 portabella mushrooms, cut into eighths
2 cloves garlic, slivered
2-inch piece ginger, peeled, slivered
2 tbs teriyaki marinade
½ tsp chilli flakes
fresh cracked pepper

Whisk together garlic, ginger, teriyaki, chilli flakes and pepper. In a large bowl, toss together with venison and let marinate in the fridge for several hours or overnight. Thread onto 8 large skewers that have been soaked in water for an hour (to prevent them from burning), alternating venison with pieces of mushroom. Grill until meat is done to your preference, or sear in a hot heavy skillet and finish in the oven.

Dipping sauce
1 cup Okanagan’s Finest Ginger Soy Vinaigrette
1 cup sweet chilli sauce
1 tsp Thai red curry

Whisk together and serve with venison brochettes.

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