Venison & Mushroom Skewers with Potato Patch Salad
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Prep: 20 mins
Cook: 15 mins
This is a ‘how to get the most amount of flavour into a meal in the shortest amount of time’ type number, with incredible wild Hampshire venison and organic Portobello mushrooms.
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515 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of bowls
  • Pan with a lid
  • Skewers
  • Foil
  • Colander
Step by step this way
  • 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.

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