Embrace the spirit of New Zealand’s culinary scene with these succulent venison kebabs, a symphony of flavours that will transport your taste buds to the land of the long white cloud.
Succulent venison chunks are marinated in a blend of Manuka honey, tangy soy sauce, and aromatic ginger, imparting a depth of flavour that’s uniquely Kiwi.
Grilled to perfection, these kebabs are then drizzled with a luscious Manuka honey glaze, adding a touch of sweetness that complements the venison’s earthy notes.
Paired with fresh vegetables or salad and a sprinkle of sesame seeds, these venison kebabs are a culinary masterpiece that will leave your guests clamoring for more.
Recipe For Venison Kebabs with Manuka Honey Glaze
This recipe will take your taste buds on a savoury journey that you won't forget.
Ingredients
- 450 grams 1 pound venison sirloin, cut into 2.5 cm (1-inch) cubes
Marinade
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Manuka honey
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Manuka Honey Glaze:
- ¼ cup Manuka honey
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
For the Skewers
- 12 bamboo skewers
- 1 red bell pepper cut into 2.5 cm (1-inch) cubes
- 1 green bell pepper cut into 2.5 cm (1-inch) cubes
- 1 onion cut into 2.5 cm (1-inch)
Instructions
Marinate your steaks:
- In a large bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Manuka honey, thyme, oregano, and pepper.
- Add the venison cubes to the marinade and toss to coat.
- Cover the bowl and refrigerate for at least 2 hours, or up to overnight.
Time to cook:Manuka honey glaze:
- In a small saucepan, whisk together the Manuka honey, soy sauce, and balsamic vinegar.
- Bring the glaze to a simmer over medium heat and cook for 5 minutes, or until thickened.
To serve:
- Brush the skewers with the Manuka honey glaze.
- Serve immediately with your favourite sides.
Notes
- For a more intense flavour, marinate the venison overnight in the refrigerator.
- If you don't have Manuka honey, you can substitute regular honey.
- To prevent the kebabs from sticking to the grill, preheat the grill to medium-high heat and lightly oil the grates.
- Do not overcrowd the grill; cook the kebabs in batches to ensure even cooking.
- Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.
Serving Suggestions:
- Serve the venison kebabs with steamed rice or noodles.
- Add a side of fresh salad for a balanced meal.
- For a festive touch, serve the kebabs with a dollop of Manuka honey yoghurt sauce.
1 Comment
Rangi Jones · 30/11/2023 at 12:54 am
who would of thought about using venison on kebabs. tis recipe is great
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