Venison and Apricot Kebabs from Floyd on Fire by Keith Floyd
Marinate the cubed venison for at least 2 hours. Wrap each apricot with smoked bacon and the venison with half a slice of speck. Thread onto four skewers. Place
Ingredients
- 16 dried apricots, soaked in dry sherry
- 16 thin rashers of smoked bacon
- 16 thin slices of speck (fat bacon)
- 1 lb (450 g) venison meat, diced into 1 in(2.5 cm) cubes
- Bigarade marinade
- Salt and pepper
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