Ontario's Largest Moose by a Female
A father and daughter's big game hunt in Ontario.
By Ralph Romano
Cooking Wild Game: Venison Kofta Kebabs
The Food Blog Series That Teaches you How to Cook With Wild Game
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!
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