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Indian Venison Skewers

Exotic Indian venison skewers — tender, smoky, full of spice and made with local venison from right here in Luxembourg.

Chevreuil is a beautiful lean meat — rich in flavour, high in protein, and one of the most sustainable meats you can eat. It works wonderfully with a rich spice marinade, grilled on the barbecue and served with a cooling raita. Too good not to make!

For this recipe, I’ve partnered with the FSHCL (Hunting Federation of Luxembourg), the Ministère de l’Environnement and the Ministère de l’Agriculture to shine a light on the value of local game meat – sustainable, traceable, and delicious. You can of course use other meat like beef or pork in this recipe.

Find more summer BBQ recipes here in my recipe archive.

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Ingredients

Makes 6 skewers

600g chevreuil fillet (venison)
1 red bell pepper
1 red onion

For the marinade:
80g Greek yogurt
1 tsp ginger, grated
1 garlic clove, crushed
1 tbsp lime juice
1 tsp ground cumin
1 tsp garam masala
¼ tsp chili powder
½ tsp fennel seeds, lightly crushed
½ tsp ground coriander
¼ tsp turmeric
½ tsp smoked paprika
½ tsp salt
½ tsp sugar
1 tbsp rapeseed oil

For the raita:
150g Greek yoghurt
60g cucumber
60g tomato
¼ red onion
1 tsp cumin seeds
A large pinch of sugar
1 tbsp mint, chopped
1 tbsp coriander, chopped
Salt and pepper

Naan bread, to serve
Mango chutney, to serve

Method

Cut the venison into cubes and put in a tupperware. Cut open the pepper, deseed and cut into squares, peel and quarter the red onion and add both to the venison in the tupperware.

Mix all the marinade ingredients in a bowl, add to the tupperware and work into the meat and vegetable with your hands.

Cover and refrigerate for 6 hours or overnight.

Just before grilling, prepare the raita. Cut the cucumber and tomato into little dice. Peel and finely chop the red onion. Mix with the Greek yoghurt.

Toast the cumin seeds in a dry frying pan and add to the yoghurt with a pinch of sugar, the chopped mint and coriander and season with lots of salt and pepper. Mix and refrigerate until serving.

Thread the marinated venison and vegetables onto skewers, alternating the meat with chunks of red bell pepper and onion.

Grill at high heat for about 8–10 minutes, until nicely charred and just cooked through.

Serve with naan bread, raita and a dollop of mango chutney.