450g (1lb) farmed venison steaks, diced
bay leaves
Bramley apples, cored, peeled and cut into 1" thick slices
red onions, peeled and cut into 1/8's
oil

2 whole garlic cloves
2" piece fresh ginger, grated
1" stick cinnamon
6 cloves
12 peppercorns
125ml (4 fl oz) vinegar
salt to taste
chiili powder to taste
2 teaspoons ground coriander powder
1 reaspoon ground cumin powder
1 teaspoon turmeric

mixed salad leaves for serving

1. In a small bowl grind together garlic cloves and grated ginger to make a paste, set aside.
Grind together cinnamon stick, cloves and peppercorns to make a powder, set aside.
2. In a large bowl make a paste by mixing together vinegar, salt and chilli powder. Add coriander, cumin, turmeric, garlic paste and cinnamon mixture, mix well to combine.
3. Add venison cubes and marinate for 2-3 hours. Remove meat from the marinade, thread onto skewers in the following order: venison, bay leaf, apple and finally red onoin; keep repeating this order until the skewer is full.
4. When you are ready to cook the kebabs, pre-heat a griddle pan or grill, baste the kebabs lightly with a little oil and place on the griddle pan. Cook over a medium heat until the meat is cooked all the way through, remember to turn the kebabs so they are evenly cooked. Serve with a leaf salad.