Lebanese grilled venison koftas with tabbouleh salad.

Ingredients.

•300g venison mince
•½ red onion, grated
•½ tsp turmeric
•½ tsp cumin
•¼ tsp allspice
•½ tsp salt
•50g lightly roasted pine nuts
•10g finely chopped parsley
•10g finely chopped mint
•1 tbsp olive oil
•4 skewers

For the tabbouleh

•40g bulgar wheat
•150ml water
•1 tbsp olive oil
•4 cherry tomatoes, quartered
•2 spring onions, ends removed and finely chopped
•25g finely chopped parsley
•25g finely chopped coriander
•½ tsp cinnamon
•1 lemon, juice only

To serve

•4 tbsp yogurt
•1 tbsp chopped parsley

Method.

To make the Koftas, in a bowl, mix all the ingredients together well, except for the olive oil, with a little freshly milled black pepper.

Form into four torpedo-shaped koftas around the skewers and leave to chill in the fridge for at least one hour.

To make the tabbouleh, in a pan, simmer the bulgar wheat in the water until al dente – strain off any excess water.

In a bowl, mix all the other ingredients then add the bulgar wheat and season.




To serve, brush the koftas with the olive oil. On a medium heat, grill the koftas on all sides.

Serve straight away with the tabbouleh, yogurt and parsley.

Read more at https://www.thefield.co.uk/food/lebanese-grilled-venison-koftas-tabbouleh-salad-41459#yPIjW7gFfGjRjHKU.99