With venison on the farm, it is one of the regular meats on the menu at Steamlands and Anne loves it with sweet chilli sauce, using it in serious quantities when making up her Asian-inspired marinades.

Ingredients

• ½ cup light soy sauce
• ½ cup sweet chilli sauce
• 1 tablespoon honey
• 1 tablespoon oil
• 500-750 grams venison steaks

Method

1. Mix together the soy and chilli sauce with the honey and oil and a good pinch of salt and pepper.
2. Cut the venison steaks into index finger-width slices and thread onto presoaked bamboo skewers. Place in a deep dish and pour over the marinade. Cover and refrigerate for 3 hours or overnight.
3. Remove from the marinade and barbecue the kebabs on a hot grill or alternatively pan-fry them in a dash of oil in a moderately hot frying-pan until well browned and cooked. Accompany with extra chilli sauce for dipping.

Cooks Tips

- As the marinade is quite sweet, and the sugar will burn quickly, cover over a moderately hot meat to avoid burning the kebabs before they are cooked. Variation - Use beef or pork in place of venison.