‘Venison Rump Skewers’ with smoked bone marrow butter. This is recipe #3 from our wild venison cooking demo @samplefoodevents last weekend. On the table in under 15mins this one is a great midweek dinner w a fresh salad on the side!
Venison Rump Skewers
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4 Skewers
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 8 minutes
- Serves: 4 Skewers
- 300 g Venison rump
- 4 tsp Smoked bone marrow butter, Or see black garlic bone marrow butter recipe
- Olive oil
- Flakey salt
- Cracked Pepper
Slice venison rump in half then into thin strips lengthways.
Layer skewers with strips of rump as demonstrated in the reel then cover with flakey salt, freshly cracked pepper and olive oil.
Get your pan or grill as hot as you can get it and then pop a drizzle of olive oil to the pan just before you pop the skewers in. Give them 1 minute on one side or until nice a crispy then flip them over. Add the smoked bone marrow butter while the other side has a minute to cook then remove them to rest on the plate and pour over the residual butter from the pan.
This will cook the skewers rare which is in my opinion best way to eat these if you like them more cooked leave them for longer! The hot pan is the key to these being crispy and I often set off my smoke detector which means your doing it right! Haha