Brochettes de cerf mariné calédonien

Name: Brochettes de cerf mariné calédonien
Total time: 150 min
Yield: Serves 4
Cuisine: New Caledonia
Ingredients: 800 g (1¾ lb) venison loin; 3 tbsp soy sauce; 2 tablespoons honey; 3 garlic cloves; 3 cm (1 in) piece of ginger; 1 lime; 1 bell pepper; 2 tablespoons oil

New Caledonian marinated venison skewers

⏱ 150 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)venison loin
3 tbspsoy sauce
2 tbsphoney
3 clovesgarlic
3cm of ginger
1lime
1bell pepper
2 tbspoil

800 g (28 oz) venison loin
3 tbsp soy sauce
2 tbsp honey
3 cloves garlic
3 cm of ginger
1 lime
1 bell pepper
2 tbsp oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 deep dish (2 L / 2 qt)1 set wooden skewers

1 grill or griddle

1 paring knife

03 — Method

Cut the venison into even cubes, then make the marinade with the soy sauce, honey, crushed garlic, grated ginger, lime juice and oil.
Pour the marinade over the venison in the deep dish, coat well and marinate 2 hours in the fridge, turning once halfway.
Cut the bell pepper into large even squares and soak the wooden skewers in water 15 minutes so they don't burn.
Thread the skewers, alternating venison and pepper.
Heat the grill or griddle and cook the skewers 2 to 3 min per side, brushing with marinade so they caramelize.
Rest 1 min off the heat, then serve hot with fragrant rice or a green salad and a final squeeze of lime.