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    Venison kebabs with carrot salad.

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    Venison kebabs with carrot salad.

    Post  Admin on Sun Mar 23, 2014 9:58 am

    Ingredients

    Serves 2.

    For the venison kebabs
    2 large venison, sausages
    1/2 red chilli, seeds removed, finely chopped
    1 tsp juniper berry
    2 whole star anise
    olive oil, for griddling

    For the carrot salad
    pinches cumin seeds
    1/2 cloves garlic
    2 carrots, grated
    dashes of olive oil
    squeeze lemon juice

    For the yoghurt dressing
    3 tbsp Greek yogurt
    squeeze lemon juice
    3 tbsp finely chopped mint

    Method
    1. For the venison kebabs: remove the meat from inside the sausage skin and place in a bowl. Add the chilli.

    2. Grind the juniper berries and star anise in a pestle and mortar (or spice grinder) and add to the meat. Mix everything together and mould around metal skewers to make kebabs of an even thickness.

    3. Heat a griddle pan until hot and brush the kebabs with olive oil. Cook the griddle pan for about 2-3 minutes each side, or until cooked through. Keep warm.

    4. For the carrot salad: grind together the cumin seeds with the garlic in a pestle and mortar. Add this mixture to the carrots in a bowl. Season with salt and pepper, a dash of olive oil and a squeeze of lemon juice. Mix well.

    5. For the yogurt dressing: mix the yoghurt, lemon juice and mint together in a bowl, and season with salt and pepper.

    6. Serve the kebabs with the carrot salad and dressing on the side.



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