Peppered elk skewers with peach cranberry chutney
Making your own chutney is simple and quick to prepare and can elevate a dish to delicious new heights. These skewers are certain to become a favourite.
1 1/2 lbs (750g) elk round roast or steaks
2 tablespoons grainy mustard
2 tablespoons red pepper jelly
2 teaspoons freshly ground pepper
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
12 to 16 bamboo skewers soaked in water for 15 minutes
CRANBERRY PEACH CHUTNEY*
24 oz (796 ml) can of sliced peaches, drained and chopped
1 small red onion, finely chopped
3/4 cup dried cranberries
3/4 cup granulated sugar
3/4 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon crushed dried chilies
To make the chutney, combine all ingredients in medium saucepan. Stir over medium heat until sugar is dissolved. Increase heat to medium-high. Boil, uncovered, for about 15 minutes, stirring occasionally, until thickened. Makes about 3 cups.
Cut elk into thin strips. Combine mustard, pepper jelly, pepper, oil, garlic and salt in medium glass bowl. Add elk and stir to coat. Cover and marinate in fridge for 1 hour to 3 hours if time permits. Thread elk meat onto skewers. Preheat barbecue or grill pan to medium-high. Cook skewers for about 3 minutes per side until tender. Serve with chutney. Serves 6.
* Any leftover chutney can be stored in sealed jars in the fridge for up to 2 weeks. Try serving it with a barbecued elk steak or a sharp cheddar cheese.
Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.
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