Sticky Vegetable and Venison Skewers
Serves 3 People
Preheat the grill and line the grill pan with foil or light your barbecue. Soak 6 wooden skewers in water for 10 minutes to prevent burning. Spray 6 Scottish Slimmer's venison sausages lightly with rapeseed oil and grill for 5 minutes, turning twice. Meanwhile, mix 1 tablespoon lime or lemon juice, 2 teaspoons wholegrain mustard, 2 tablespoons tomato chutney together in a bowl. Remove the sausages from the grill, cut into thick slices and toss in the glaze, to coat. Thread 1 red onion, cut into wedges, 1 red pepper, de-seeded and cut into chunky squares, 1 thickly sliced courgette, a few colourful cherry tomatoes onto the skewers, alternating with the sausage slices. Cook under the grill or on the barbeque, for another 5 minutes turning frequently until vegetables are cooked and the sausage cooked through. Finally brush with any remaining glaze and scatter with 1 tablespoon chopped chives. Serve with salad leaves on warmed pitta bread or rolled up in warm tortillas.