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Serves:4
Difficulty: Easy
Preparation Time: 30 mins
Cooking Time: 20 mins
INGREDIENTS:
1 tbsp olive oil
1 onion, diced
500g venison mince
4tsp cubeb pepper, ground
1 egg
1 ½ tsp salt
Sumac pickled onions & parsley salad
2 small onions, sliced
2tbsp sumac spice
2tp salt
4tbsp white wine vinegar
4tbsp water
Small bunch of parsley
8 small tomatoes
To serve
4 large flatbreads
200g tub of tzatziki
METHODS:
Heat your oven to 200°C. Start by making the sumac pickled onions. Mix together the sliced onions, sumac, salt, white wine vinegar and water. Set aside. After 20 minutes, toss again to make sure all the onions are in contact with the pickling liquid. These keep well for a couple of days if you want to make ahead.
Heat the olive oil in a small frying pan, and cook the diced onion until translucent. Mix together the venison mince, ground cubeb pepper, egg and salt. Add the cooked onion and mix well. Roll the mixture into 20-30 small balls. Lay the venison kofte balls out onto a foil lined baking sheet. Bake for 15-20 minutes in the oven until cooked through.
Tear up the bunch of parsley, and toss together with the tomatoes and sumac pickled onions. To serve, lay out the flat breads, top with venison meatballs, tzatziki and pickled onion salad.
