Prep Time
1h 20m
Cooking Time
30m
Serves
4
Fuel
Universal
Ingredients
Beetroot Chimichurri
salad
Method
01.
Soak eight bamboo skewers in water for 30 minutes. Alternatively, use metal skewers.
02.
To make the chimichurri sauce, combine the grated beetroot, oil, parsley, onion, garlic, oregano, vinegar, and chilli flakes in a food processer and pulse until finely chopped. Add a little more oil if the sauce is too thick. Season with sea salt and freshly cracked black pepper.
03.
Thread five to six pieces of venison on each skewer, place in a deep dish, and set aside.
04.
Combine the oil, lemon zest, 2 tablespoons lemon juice, oregano, garlic, cumin, fennel, and coriander in a bowl and whisk together. Pour over the venison and turn to evenly coat. Cover with plastic wrap and refrigerate for 1 hour to develop the flavors.
05.
Preheat the BBQ to high. Arrange the skewers on the grill and cook for 2 to 3 minutes on each side, making sure the meat is slightly pink in the center (or cook it to your liking). Season with salt and pepper and finish with the remaining 1 tablespoon of lemon juice. Remove from heat and allow to rest for 2 minutes, keeping it warm, before serving.
06.
Meanwhile, to make the salad, whisk together the oil and vinegar in a bowl. Add the beet and sorrel, toss gently, and season with salt and pepper.
07.
To serve, place the venison skewers on a platter and grate horseradish over the top. Serve with the chimichurri and salad.
