Venison kebabs with beetroot purée
These kebabs are a fun combination of braised and pan-fried venison. Your braised pieces can easily be prepared a day in advance. Baking beetroot brings out lovely, earthy flavours but you can also use pre-cooked, shop-bought beetroot.
Beetroot purée
- 1 kilo beetroot
- 100 ml red wine vinegar
- 30 grams sugar
- 200 ml water
- 30 ml apple juice
- 30 ml olive oil
Kebabs
- 1 venison steak
- 500 grams venison diced
- 1 litre beef stock
- 1 carrot
- 1 onion
- 5 garlic cloves
Beetroot purée
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Wrap the beetroot in foil and cook in the oven at 190°C for 2 hours or until soft.
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In the meantime, boil water, sugar and vinegar together. Set aside.
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Remove the beetroot from the oven and allow to cool.
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Peel the beetroot, and blitz with all the other ingredients in a blender until smooth.
Kebabs
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Preheat the oven to 150°C. Chop the carrots, onions and garlic. Fry them in a frying pan until they are golden brown.
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Transfer the vegetables to a casserole dish, add the beef stock and bring to the boil.
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Caramelise the venison dice, then add it to the casserole dish and cook covered in the oven for 3 hours until the meat is tender.
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Drain the braised venison and pat it dry. Cut it into smaller cubes if necessary. Slice the steak into thin strips. Season generously with salt and pepper.
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Heat a frying pan. In a small amount of oil, fry the steak and braised pieces until they have caramelised nicely. To finish, add a small knob of butter and a cracked garlic clove to the pan. Take the meat out of the pan.
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Serve the meat on a kebab stick with the warm beetroot purée. This can be enjoyed on its own or served with cooked beetroots as a main course dish.
Recipe supplied by Jake Leach, head chef at the Harwood Arms https://harwoodarms.com/