Brochettes de cerf (Fish and Cassava Croquettes) is a traditional New Caledonian recipe for a classic dish of marinated venison pieces threaded on skewers and barbecued to cook. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Venison Skewers (Brochettes de cerf).
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The Javanese Rusa Deer was imported and released in New Caledonia and now it's a pest. As a result deer hunting and venison are both very popular on the main island. For that reason you will see lots of French-inspired venison recipes from stews like Venison Bourgignon to roast venison cuts, fried venison steaks and venison kebabs (brochettes).
Ingredients:
800g venison, cut into approximately 4cm cubes
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp red wine vinegar
3 tbsp ketchup (or sweet tomato sauce)
2 garlic cloves, crushed
Salt and freshly-ground black pepper, to taste
Method:
In a shallow dish, prepare your marinade with the oil, soy sauce, wine vinegar, ketchup, and garlic. Season to taste.
Add the venison pieces, turn to coat and let them marinate for an hour.
If using bamboo or wooden skewers soak them in water during this time. Also pre-heat your barbecue (if using) during this time.
Once marinated, thread the venison onto skewers then cook on a barbecue or griddle for about 20 minutes, turning frequently and basting with any leftover marinade during this time.
As well as the basic marinade above, it's also traditional to marinate the venison in sauce chien diluted 50:50 with water or orange juice.
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