Ingredients (serves 4)

750g cubed haunch of venison
50ml red wine
50ml sunflower oil
1tbsp ginger purée
1tbsp garlic purée
1/2 to 1tsp chilli powder
1tbsp dried fenugreek leaves, crushed
salt to taste
Steel or wooden skewers, soaked in water for 30 minutes to prevent them burning


Put the venison into a large bowl. In a separate bowl mix the remaining ingredients well and pour over the venison. Stir until the meat is fully coated with the marinade. Cover and marinate in the fridge for four to six hours. Bring back to room temperature before cooking. Pre-heat the grill to high and line the grill pan with foil. Brush the skewers with some oil. Thread the meat on to the skewers and grill approximately 5cm below the heat source for four to five minutes, basting the meat with the pan juices at least twice. Serve with a spiced plum chutney and a green salad.