Venison Shashlik
Description
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Instructions
- 1
Step 1
Venison is fairly tough meat, as with all other wild animals. For shashlik, it's best to use the lean meat. It should be cleaned of membranes and tendons, washed, and cut into small square or elongated pieces.
- 2
Step 2
The most important thing in venison shashlik is the marinade. It will help tenderize the meat and remove its characteristic odor. To prepare the marinade, crush the lingonberries in a bowl, add soy sauce, olive oil, and spices. Mix everything well.
- 3
Step 3
Transfer the venison into a puncture-free bag. The bag should be quite sturdy so it doesn't tear or leak. Put the meat into the bag, pour in the marinade, and mix everything thoroughly. Tie the bag closed and leave it in the refrigerator overnight, or at least for several hours.
- 4
Step 4
Thread the marinated meat onto skewers, then grill on all sides over hot coals until fully cooked.