Honey and Lime Marinated Venison

Our New Year's resolution this year was to cut out buying meat; if it isn't a home kill from Rory's parents' farm or Rory hasn't hunted it, we are going to try not to buy it. That means we need a few different ways to cook venison!

This recipe is a great way to spice up venison and is just perfect cooked over an open fire. There is still lots of summer to come (actually has it really even arrived yet?) so get out and try it one of these nice long evenings.

Ingredients - marinade

2 tablespoons olive oil

juice of 1-2 limes

3 teaspoons fish sauce

2 tablespoons honey

2 garlic cloves, crushed

1 kiwifruit, peeled and cut into very small pieces

salt and pepper to taste

In a shallow glass or ceramic bowl combine all of the marinade ingredients. Add your venison; you could use a back steak like we did, or just as good would be steaks, or cubed meat for kebabs. Cover the venison in the marinade and leave for a minimum of 30 minutes and up to 3 hours. Cook your venison hot and quick until it's rare-medium, preferably over a smouldering fire.