Cooking Wild Game: Venison Kofta Kebabs

Try this aromatic, delicious, Middle Eastern-inspired recipe from Black Angus Fine Meats & Game.

Ingredients List

• 1 pound ground venison 
• 3 tablespoons minced onion
• 2 cloves garlic, minced
• 1/4 cup parsley, finely chopped
• 1/4 cup mint, finely chopped
• 1 1/2 teaspoons ground coriander seed
• 1 teaspoon ground cumin
• 1 whole finger chili, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil, for brushing the grill
• Flatbread, for serving (optional)

Recipe Instructions

1. Mix the venison, onion, garlic, parsley, mint, coriander, cumin, chili salt, and pepper together in a large bowl.

2. Divide the mixture into 6 roughly even balls. Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them.

3. Heat a grill pan over medium-high heat or prepare a grill. Brush the pan lightly with olive oil. Grill the kebabs, turning occasionally, until brown all over and cooked through about 10 minutes.

Transfer to a serving platter and serve with tzatziki sauce, flatbread, and a nice salad. Enjoy!

Deer Hunts in Ontario

Find Your True North

Sign up now to get stories, news, and travel tips

First name

Email address

Subscribe

We will never spam you and will never share your e-mail. Please see our privacy policy.

Thank you for subscribing!

Edited Body Text

Try this aromatic, delicious, Middle Eastern-inspired recipe from Black Angus Fine Meats & Game.

Ingredients List

• 1 pound ground venison 
• 3 tablespoons minced onion
• 2 cloves garlic, minced
• 1/4 cup parsley, finely chopped
• 1/4 cup mint, finely chopped
• 1 1/2 teaspoons ground coriander seed
• 1 teaspoon ground cumin
• 1 whole finger chili, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil, for brushing the grill
• Flatbread, for serving (optional)

Recipe Instructions

1. Mix the venison, onion, garlic, parsley, mint, coriander, cumin, chili salt, and pepper together in a large bowl.

2. Divide the mixture into 6 roughly even balls. Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them.

3. Heat a grill pan over medium-high heat or prepare a grill. Brush the pan lightly with olive oil. Grill the kebabs, turning occasionally, until brown all over and cooked through about 10 minutes.

Transfer to a serving platter and serve with tzatziki sauce, flatbread, and a nice salad. Enjoy!