Skewered Rothiemurchus Venison with Rosti and Marjoram Scented Pea Pureé
Print Recipe
Servings
2 persons
Servings
2 persons
Skewered Rothiemurchus Venison with Rosti and Marjoram Scented Pea Pureé
Print Recipe
Servings
2 persons
Servings
2 persons
Ingredients
Servings: persons
Instructions
  1. Place venison in a good-sized bowl along with a generous drizzle of rapeseed oil, seasoning, chilli and onions. Combine well to lightly glaze ingredients with oil.
  2. Set aside for 15 minutes or so then thread meat and onions alternately on skewers.
  3. Meanwhile, place grated potatoes in a bowl and season.
  4. Heat oil in pan and place a metal scone cutter to guide you and fill the circles with potato. Press gently to flatten then carefully remove the cutter as it gets quite hot.
  5. Cook the circles of potato over a medium heat until they are golden and gently turn them over. Cook for a further 8-10 minutes over a medium heat to fully cook potatoes, taking care not to burn. These can then be kept hot on a baking tray in a warm oven.
  6. Meanwhile pre-heat a large flat frying pan or grill pan and lay on skewers – don’t oil the pan. Chargrill marinaded skewers on a high heat for 8-10 minutes in total for medium cooked meat, turning over to caramelize venison and onions on all sides. Cook longer if wished. Allow to rest in a warm place for 5 minutes whilst peas are cooking.
  7. Cook peas quickly in a small quantity (about 2cms) of lightly salted boiling water with a little chopped marjoram. Pureé until smooth. Add nutmeg and taste to adjust seasoning.
  8. Serve on heated plates. Serves 2
Recipe Notes

If using wooden skewers you can cut them to the best size to fit your pan!

Delicious venison from Rothiemurchus Estate

Fine Perthshire rapeseed oil from Summer Harvest Rapeseed Oil

Isle of Skye Sea Salt from Loch Snizort

For fresh chillies look no further than Galloway Chillies

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