BBQ Wild Venison Steak and Pepper Skewers

Ingredients

• 600 g wild venison steak, cut into 2 cm cubes
• 1 red pepper, about 180 g, in 2 cm pieces
• 1 yellow pepper, about 180 g, in 2 cm pieces
• 150 g red onion, cut into small wedges
• 25 ml olive oil
• 20 ml lemon juice
• 2 garlic cloves, finely grated
• 1 tsp dried oregano
• 250 g couscous
• 300 ml boiling low-salt vegetable stock
• 15 g parsley, chopped
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Prepare a barbecue at a steady medium heat with a cooler area, following its instructions. Use metal skewers, or soak wooden skewers according to their packaging before starting.

2. 2

   Mix 15 ml oil, half the lemon juice, garlic, oregano, salt and pepper. Toss with the venison and thread onto skewers with the peppers and onion. Keep separate from cooked food and wash hands and utensils after handling.

3. 3

   Grill for about 12–18 minutes, turning frequently so all sides cook. Move to the cooler area if the outside darkens too quickly.

4. 4

   Because the meat has been cut and skewered, cook it through. Probe several of the thickest cubes from the side; check with a clean food thermometer: the centre must stay at or above 70°C for 2 minutes and be piping hot throughout. Continue cooking if necessary.

5. 5

   During the final 10 minutes, put couscous in a heatproof bowl, pour over the boiling stock and cover for the packet time. Fluff with a fork and mix in the remaining oil, lemon juice and parsley.

6. 6

   Use clean tongs to transfer the cooked skewers to a platter and serve with the couscous. Check the peppers are tender before serving.