- 1 FirstLight venison short loin (approx. 400g)
- 12 prunes
- 12 strips streaky bacon
- Zest of one lemon
- Maldon sea salt flakes
Cut the venison into chunks, roughly 2 bites worth, or 3cm x 3cm.
Cut your streaky bacon strips in half.
Nestle a prune next to your venison and wrap firmly with a bacon strip.
Place your little parcels directly onto a hot BBQ grill or smoking hot frying pan, seam side down.
Cook for 5 minutes then turn and cook for a further 2 minutes, until the bacon has caramelised, and the venison is pink and juicy.
Serve, stabbed with a toothpick, the zest of a lemon and a smattering of sea salt flakes