John Myers
Venison Fillet Skewers with Potato Chips
The perfect venison fillet skewers with potato chips recipe with a picture and simple step-by-step instructions.
- 400 g Venison fillet
- 1 Pc. Onion
- 1 Pc. Paprika
- 1 Pc. Orange
- Rama liquid and rapeseed oil
- 3 Pc. Bay leaf
- 6 Pc. Juniper berries
- Salt, pepper from the mill
- 1 Pc. Freezer bag
- 0,125 liter Red wine
- 4 pcs Potato
- Wash the deer meat, pat dry and remove the silver skin. (as good as possible)
- Put the meat with red wine, rapeseed oil, bay leaf, juniper berries and a few peppercorns in the freezer bag and leave to work overnight.
- Remove the meat from the marinade and cut into cubes. Cut the onion and bell pepper into large pieces. Place the meat, onion and bell pepper alternately on small skewers. Soak the wooden skewers in water beforehand so that they do not burn. Season the skewers to taste – at least salt and pepper.
- Cut the orange in half. Put in the skewers and drizzle with liquid rama. Put the whole thing in a pan and cook at 160 degrees for about 35-40 minutes on top heat. Pour up more often. Serve with any side dishes. In this case with potato chips. Finished
- Peel the potato and cut into chips approx. 5mm thick. Throw in the deep fryer and fry until crispy. Season with salt.
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