Ingredients :
  • 1kg venison Denver Leg (cut into 1 1/2 cm cubes)
  • Spring onions
  • Shitake mushrooms
  • Cocktail size bamboo skewers
  • Soy sauce
  • Ground ginger
  • Crushed garlic
  • Brown sugar
  • Dipping sauce (such as plum sauce or ponzu)
Directons :

Cut the venison into small cubes (allow about 5 pieces of per skewer)

Cut spring onions (scallions) into same size pieces

Cut shitake mushrooms into the same size pieces Soak cocktail size bamboo skewers in hot water

Thread the venison, alternating with the vegetables

Brush with soy seasoned with ground ginger, crushed garlic and brown sugar 10 minutes before grilling over very high heat Cook for around 2 minutes Serve with a dipping sauce like plum or ponzu.

A Quick and Easy Starter