- 2 garlic cloves
- A 200g punnet of Portobello mushrooms
- A 250g pack of venison minute steaks
- 1 tbsp red wine vinegar
- A 500g bag of new potatoes
- A 200g bag of French beans
- A handful of flat leaf parsley, leaves only
- 1 lemon
- 1 tsp caster sugar
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Pan with a lid
- Skewers
- Foil
- Colander
- 1.
Peel and crush the garlic. Rinse the mushrooms and pat them dry. Slice them so they’re around 2 cm thick. Chop the venison into bite size pieces.
- 2.
Mix half the garlic with 1 tbsp of the red wine vinegar, 2 tbsp olive oil and some salt and pepper. Add the venison and mushrooms. Turn to coat them in the marinade and leave for 15 mins.
- 3.
Scrub the potatoes and cut them into roughly equal-sized pieces. Trim the French beans. Fill a pan with water. Add salt. Cover and bring to the boil.
- 4.
Pick the leaves off the parsley stalks and roughly slice the leaves. Finely grate or pare the zest off the lemon. Juice half the lemon. Heat your grill to high.
- 5.
Thread the venison and mushrooms onto skewers. Pop on a grill pan lined with foil. Cook for about 15 mins till they’re browned, turning them every so often till thoroughly grilled.
- 6.
While the skewers cook, add the potatoes to the pan of boiling water. Simmer for 8 mins till they’re just starting to soften.
- 7.
Add the French beans to the potatoes. Cook, lid off, for around 5 mins till you have soft potatoes and the French beans are just cooked. Drain.
- 8.
Whisk the remaining garlic with the lemon zest and juice, 1 tsp of the caster sugar and seasoning to make a dressing. Toss with the potatoes and beans. Serve with the skewers, topped with the parsley.