Venison kebabs and grilled quail
Instructions
Venison fillet cut into 8 long, thin slices, place on each of them a slice of bacon, then infilzatele again (using long wooden toothpicks or bamboo) to form a sort of bellows.
Put in two plates and quail skewers, divided into quarters.
Mix in a bowl all ingredients of marinade, then pour the mixture over the meat and let marinate for at least half an hour.
Meanwhile in another bowl mix the ingredients of the sauce.
Spent the time indicated, remove the skewers and quail from marinade, drain them well, then cook them on the grill for 5-6 minutes per side.
Serve the hot meat, along with the prepared sauce.
You can accompany this dish with slices of white bread and mango cubes.
---ADVICE.
At first glance it may surprise the combination between Oriental cuisine and the typical European game, or at least of Western culinary traditions, in reality it is an experiment that always gives excellent results.
In fact, the tasty meat of the game perfectly harmonizes with spices typical of Oriental cuisine.
The skewered venison and grilled quail are proof.
The skewers are a typical dish of Indonesia, where they are called ' Sate ayam ': are prepared with chicken meat and sold to all corners of the streets.
Ingredients and dosing for 8 persons
- 250 g of venison tenderloin
- 8 slices bacon
- 4 quails
- For the marinade:
- 1 tablespoon of honey
- 2 tablespoons of light soy sauce
- 2 tablespoons of dry sherry
- 2 tablespoons of chopped scallions
- 1 clove of chopped garlic
- Salt
- White pepper
- For the sauce:
- 2 tablespoons of soy sauce
- 2 tablespoons of tahini paste
- 4 cl of dry sherry
- Salt
- White pepper
- 4 tablespoons of ketchup
- 6 tablespoons of game fund (see recipe)