Spicy venison-peach kebabs with herb chimichurri

by

on

  • 400 g saddle of venison
  • 4 peaches
  • 16 strips of bacon
  • 16 Padrón peppers (whole)
  • 1 bunch of flat-leaf parsley
  • 10 stems of fresh cilantro
  • 2 cloves of garlic
  • 2 tbsp. olive oil
  • 1 lime
  • Salt
  • Black pepper
  • Sugar
  • 1 small chili pepper (or chili flakes)

Wash the parsley and cilantro, pat dry, and chop finely. Peel and roughly chop the garlic. Briefly mix these ingredients with olive oil and 2 tbsp. lime juice in a blender. Season to taste with salt, pepper, sugar, and lime juice. Finely dice the chili and add. Allow the chimichurri to marinate approx. 2 hours.

Wash the saddle of venison, pat dry, and cut into cubes of 3 x 3 cm. Season with salt and pepper. Wash and dry the peaches, then slice. Wrap the peach slices in bacon and thread them onto skewers, alternating with venison cubes. Place the kebabs on the grill, turning them frequently. Serve the chimichurri with the kebabs.

About

Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

Products in use

Leica Geovid R 8×56

Leica Magnus 1.8-12×50 i

Leica Calonox View

Leave a Comment

Your email address will not be published. Required fields are marked *