Red Wine Venison Brochette with Papaya and Cabbage Salad

Cook time 1 hour + overnight marination
Servings 4


600g venison medallions cut into cubes

750ml a full bodied red wine

4 cloves garlic, bruised not peeled

4 juniper berries, bruised

4 peppercorns

2 pieces of orange peel

4 sprigs thyme

2 sprigs parsley

1 carrot cut in 4

1 ½ tbsp honey

2 onions, peeled cut into 4 and then the layers separated

Cabbage salad

½ small cabbage (either savoy or red), very finely shredded

½ green papaya (optional), finely shredded

1 French shallot, finely diced

1 tbsp white wine vinegar

1 tbsp olive oil

Salt and pepper

4 tbs. whole egg mayonnaise mixed with 1tsp Dijon mustard

8 cornichon, sliced

2 baguette, cut two and opened

Red Wine Venison Brochette with Papaya and Cabbage Salad


Pour the wine into a pot and bring to the boil. Reduce by a quarter and cool completely.

Place the cubes of meat, garlic, spices, orange peel, herbs, carrot and honey in a bowl along with the cooled wine. Mix well, cover with cling wrap and marinate in the fridge overnight.

The following day, drain the liquid and thread one piece of meat then a piece of onion onto skewers. Continue the process.

For the cabbage salad, combine all ingredients in a bowl and toss well.

Heat a BBQ or griddle pan to high heat and lightly grease with oil. Char the skewers for 5-6 minutes, turning every minute or so to ensure they brown evenly.

To assemble, add the cabbage papaya salad and the cornichons. Remove the meat and onions from the skewers and place in the baguette.