Grilled venison brochettes, redcurrant dressing recipe
 The redcurrant dressing in this recipe with its fresh orange juice, honey, mustard and raspberry vinegar is just the ticket for cutting through the richness of the venison. 1 tsp black peppercorns, crushed2 juniper berries, crushed1 tsp chopped fresh thyme leaves 2 tbsp olive oil500g/1lb 2oz venison haunch, cut into chunks 1 tsp black peppercorns, crushed 2 juniper berries, crushed 1 tsp chopped fresh thyme leaves 2 tbsp olive oil 500g/1lb 2oz venison haunch, cut into chunks 100g/3½oz broad beans2 Little Gem lettuces, roughly chopped3 spring onions, finely chopped½ fennel bulb, thinly sliced4 radishes, halved 100g/3½oz broad beans 2 Little Gem lettuces, roughly chopped 3 spring onions, finely chopped ½ fennel bulb, thinly sliced 4 radishes, halved 1 tbsp olive oil 1 shallot, finely1 small garlic clove, finely chopped1 orange, juice only1 tsp clear honey 1 tsp Dijon mustard 1 loose handful redcurrants 2 tbsp raspberry vinegar salt and freshly ground black pepper 1 tbsp olive oil 1 shallot, finely 1 small garlic clove, finely chopped 1 orange, juice only 1 tsp clear honey 1 tsp Dijon mustard 1 loose handful redcurrants 2 tbsp raspberry vinegar salt and freshly ground black pepper Method To make the grilled venison brochettes, combine the peppercorns, juniper berries, thyme leaves and oil in a shallow dish. Add the venison chunks and stir to allow the marinade to cover the meat. Leave to marinate for at least an hour.To make the salad, first double pod the broad beans: remove the beans from their pods. Bring a saucepan of water to the boil. Add the beans, cook for about 2 minutes and then transfer the beans to a bowl of cold water. Pop the bright green beans out of their skins by squeezing gently – a small sharp knife will also help. Combine the remaining salad ingredients with the broad beans in a bowl.To make the redcurrant dressing, heat the olive oil in a pan and fry the shallot and garlic briefly, stir in the juice, honey and mustard, followed by the redcurrants. Warm for a minute or two before adding the vinegar and then remove from the heat. Taste, season with salt and freshly ground black pepper and add more oil if necessary.To cook the grilled venison brochettes, thread the chunks of venison onto skewers and cook on a hot griddle pan for 2–4 minutes on each side, or until cooked to your liking. Rest for 5 minutes before serving. To serve, dress the salad with the dressing and divide between plates. Top with the venison brochettes. To make the grilled venison brochettes, combine the peppercorns, juniper berries, thyme leaves and oil in a shallow dish. Add the venison chunks and stir to allow the marinade to cover the meat. Leave to marinate for at least an hour. To make the grilled venison brochettes, combine the peppercorns, juniper berries, thyme leaves and oil in a shallow dish. Add the venison chunks and stir to allow the marinade to cover the meat. Leave to marinate for at least an hour. To make the salad, first double pod the broad beans: remove the beans from their pods. Bring a saucepan of water to the boil. Add the beans, cook for about 2 minutes and then transfer the beans to a bowl of cold water. Pop the bright green beans out of their skins by squeezing gently – a small sharp knife will also help. To make the salad, first double pod the broad beans: remove the beans from their pods. Bring a saucepan of water to the boil. Add the beans, cook for about 2 minutes and then transfer the beans to a bowl of cold water. Pop the bright green beans out of their skins by squeezing gently – a small sharp knife will also help. Combine the remaining salad ingredients with the broad beans in a bowl. Combine the remaining salad ingredients with the broad beans in a bowl. To make the redcurrant dressing, heat the olive oil in a pan and fry the shallot and garlic briefly, stir in the juice, honey and mustard, followed by the redcurrants. Warm for a minute or two before adding the vinegar and then remove from the heat. Taste, season with salt and freshly ground black pepper and add more oil if necessary. To make the redcurrant dressing, heat the olive oil in a pan and fry the shallot and garlic briefly, stir in the juice, honey and mustard, followed by the redcurrants. Warm for a minute or two before adding the vinegar and then remove from the heat. Taste, season with salt and freshly ground black pepper and add more oil if necessary. To cook the grilled venison brochettes, thread the chunks of venison onto skewers and cook on a hot griddle pan for 2–4 minutes on each side, or until cooked to your liking. Rest for 5 minutes before serving. To cook the grilled venison brochettes, thread the chunks of venison onto skewers and cook on a hot griddle pan for 2–4 minutes on each side, or until cooked to your liking. Rest for 5 minutes before serving. To serve, dress the salad with the dressing and divide between plates. Top with the venison brochettes. To serve, dress the salad with the dressing and divide between plates. Top with the venison brochettes.