Venison/Hare Kushiyaki

This small plate is ideal as a starter to wow guests with big flavour and succulent meat pieces. You can use hare fillet or venison fillet or dice steak. Kushiyaki simply means ‘skewered meat’ and is the broader term used to describe meats other than chicken on a skewer. You may have commonly encountered “yakitori” before which is used to describe predominantly chicken skewers.

First make the Orsimmer sauce recipe found here.

Directions:

1. Pre heat Orsimmer Sauce

2. Sear diced Venison or hare (coated in cornflour) in a very hot pan. Make sure the cubes get nice and crispy and don’t overcook. You want the pieces tender on the inside.

3. Toss cubes in warmed sauce then remove and skewer.

That’s it! Easy peasy!