Cubes of spiced venison glazed with warming gochujang is a thing of beauty, matched with some charred chillies, red cabbage fried down with Briscoe’s Tempting Thai Jelly and our favourite super-easy flatbreads for a perfect dinner to blow away the winter cobwebs. For some extra heat serve with a good drizzle of hot sauce, although I prefer to serve mine with a super garlicky and lemony mayo.
Cooked over fire is always best but by all means, feel free to stay tucked up indoors and use a chargrill pan!
Method
Preparing the Marinade
In a large bowl, mix together the oil along with the rest of the ingredients.
Add in the cubes of venison and mix well, making sure to coat all of the meat evenly with the spice mix.
Cover the venison and allow to sit in the fridge overnight, or at least a minimum of 6 hours to really let the flavours develop.
Preparing the glaze
In a small bowl, whisk together all of the ingredients, cover, and set aside until you start cooking the venison.
Preparing your Fires
Remove the venison from the fridge and skewer. (We like to use flat or twisted metal skewers as it stops the meat from spinning whilst cooking. If, however, you are using wooden skewers, you can use two per skewer with a small gap in between – make sure to soak them in water beforehand.)
Heat a chargrill pan or a bbq ready for direct grilling.
Cooking the kebabs
Once the grill is hot and ready to go, start grilling the skewers, as soon as the venison hits the grill, you can start brushing them with the glaze.
Turn the venison skewer every 2-3 minutes, brushing over more glaze as you turn.
You want to serve the venison nice and pink, so don’t leave them cooking too long. Once they are all sticky and glazed, remove them from the grill, and leave them to rest for a few minutes before serving up with your desired side dishes.