Meat RECIPE

Prickly Pear Glazed Venison Skewers

A few weeks ago the legends at Dometic took us to scenic Arizona for some outdoor fun and a campfire cook-up, what a treat! I made my yummy Venison Skewers with Prickly Pear Glaze; now available in my new American roadtrip cookbook ‘Open Skies.’

Taste these bad boys at Overland Expo West, grab your tickets and come see me for a good chit-chat.

Ingredients

1 cup (150 g) diced peeled prickly pear

¼ cup (60 ml) freshly squeezed lemon juice

1 teaspoon dried red chili flakes

½ cup (100 g) raw sugar

1 pound (450 g) venison back strap

Sea salt

Equipment: Cadac Cooker

- Feeds 3 -

HOW TO MAKE IT

Place the prickly pear, lemon juice, chili flakes, sugar and ½ cup (125 ml) of water in a saucepan over medium heat. Simmer for about 1 hour, until you have a runny jam consistency.To check if the jam is ready, place a little jam on the back of a metal spoon and run your finger through the middle. If the jam doesn’t fill the space left behind by your finger, it is ready. If not, cook for a little longer and test again. Set aside to cool.
Meanwhile, soak 8 to 10 skewers or foraged sticks in water for about 30 minutes. Heat a charcoal or gas grill until very hot.
Thinly slice the venison, then toss to coat in the cooled jam. Tightly thread the venison onto the prepared skewers or foraged sticks, so they resemble kebabs.
Place the skewers on the grill, season with salt, and cook, turning frequently, for about 6 minutes, until charred and sticky.
Serve immediately.