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Ingredients
2 Kiwi Fruit
120ml/4fl.oz. Red Wine
A pinch of freshly grated nutmeg
300g/11oz Venison
2 Capsicums (Sweet Pepper), deseeded and cut into large pieces
1 Medium Onion, quartered then split into pieces
100g/4oz Button Mushrooms
Instructions
1. Peel the kiwifruit, place in a large bowl, mash well then add the wine, nutmeg and black pepper and mix thoroughly.
2. Cut the venison into pieces about 2.5cm x 5cm/ 1 x 2 inches then add to the kiwi fruit mixture in the bowl. Mix well, cover and marinate for 2 hours in the refrigerator.
3. Thread the venison cubes onto 4 long skewers alternating with the peppers, onion and mushrooms and cook over medium/hot barbecue coals for 17-20 minutes, turning and basting with remaining marinade several times during cooking.
2 Kiwi Fruit
120ml/4fl.oz. Red Wine
A pinch of freshly grated nutmeg
300g/11oz Venison
2 Capsicums (Sweet Pepper), deseeded and cut into large pieces
1 Medium Onion, quartered then split into pieces
100g/4oz Button Mushrooms
Instructions
1. Peel the kiwifruit, place in a large bowl, mash well then add the wine, nutmeg and black pepper and mix thoroughly.
2. Cut the venison into pieces about 2.5cm x 5cm/ 1 x 2 inches then add to the kiwi fruit mixture in the bowl. Mix well, cover and marinate for 2 hours in the refrigerator.
3. Thread the venison cubes onto 4 long skewers alternating with the peppers, onion and mushrooms and cook over medium/hot barbecue coals for 17-20 minutes, turning and basting with remaining marinade several times during cooking.
