The quantities in this recipe are flexible to allow you to cater for small or large groups.
Ingredients
| 1 to fry | Oil |
| 1 | Venison, enough to serve your guests |
| 5 | Black peppercorns |
| 1 | Fresh rosemary, chopped |
| 1 | Red onion |
| 2 | Red peppers |
| 400 g | Button mushrooms, or enough to serve your guests |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Marinate diced venison in a little oil, some black peppercorns and chopped fresh rosemary.
- Marinate some chunky pieces of red onion, red peppers and mushrooms in a little oil, ground salt and pepper.
- Cook on the grill or in a heavy pan.
- Thread onto a skewer after cooking. This is much easier than threading raw meat, and you won't set fire to your sticks.