Yesterday was Mrs PM's birthday, and as we had some guests around, I decided to barbecue some muntjac skewers for them. Given that I'd only just put the muntjac in question's head up on the wall (Pine Marten's first trophy for the wall!), it made for a certain completeness in the tale (which started here: In which the Pine Marten has three lucky breaks and an old muntjac has a bad one.). Anyway, the point of this isn't to retell the same story, but to share a recipe. I tried this a fortnight ago and it wasn't quite right, so after some trial and error, here's the winning version.
The meat is from a haunch that I'd boned before freezing it, cut into ~2 or 3cm cubes. The day before, I put them in a oven dish in the fridge in a marinade made of olive oil, lots of honey, two chopped fresh chillies, plenty of crushed garlic. Oh, and some sea salt. Do not be sparing with the honey, and I think you could put more chilli in, but I have to be mindful of the guests' delicate palates.
Anyway, afterwards, put them on the skewers and grill over very hot coals. Really, these are treated like beef as they have no fat, so they're pink the middle. The honey caramelises if the heat is sufficient, which you can see on the photo. I served these in flatbreads from the Persian baker up the road, with my own home-made tzatziki (yoghurt, half a grated cucumber with the excess water squeezed out, crushed garlic, finished with olive oil and paprika on top).
The consensus, from everyone except the chap on the wall, was that it's beautiful, and this is not an audience of stalkers at all.