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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.
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.
