Venison Hunter Kebab


Venison & Prune Kebab

Recently I've been feasting on the virtues of lean game, exploring recipes such as Pheasant Curry from the Indian Jewish community, dining on duck and experimenting with venison for these kebabs which have turned out a performance smoother than a Michael Bublé ballad. Adding prunes to this number adds a touch of delightful sweetness, think of them as the backing singers to a star performer. The fennel seeds hit some gorgeously aromatic notes whilst the mint goes to work like a rhythmic snare drum...ok enough of the melody analogies. It's a delicious way of getting your hands on relatively cheap game, it needs the plump moist texture of prunes to stop this lean meat from drying out and the fresh citrusy zing of ginger combined with mint cut a dapper dash, leaving you with a lighter finish than most meat based kebabs. Enjoy in a flatbread wrap, spritzed with a mint and coriander chutney

Makes approx 8 kebabs

  • ½ kilo venison mince
  • 1 tsp garam masala
  • 1 tbs gram flour
  • Dash of salt

For the blender

  • 50g pitted prunes
  • 1onion
  • 2 green finger chillies
  • 50g fresh ginger, peeled and roughly chopped
  • 25g mint leaves
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
Venison Kebab

How To Make Venison Kebabs

Use a large mixing bowl and pop in the venison, dust with the garam masala, salt, and gram flour. Meanwhile bring the blender to life and pulse all the ingredients until thoroughly mixed and smelling verdantly fresh. Tip the blended ingredients into the bowl and using your fingers  mix everything until you have a smooth consistency with the contents even distributed through the venison. Cover and lay to rest in the fridge for a couple of hours or ideally overnight. The mix needs to set so that you can tear off pieces which can be moulded without them falling apart.

Grease your palms with a little oil and rip out plum sized chunks from the venison and shape into a balls. Using a metal or bamboo skewer (if bamboo soak them in water for 10 mins to stop them burning whilst grilling) shape each ball around the stick, you should end up with a slight corrugated effect from your fingers indentation. Place the skewers on a rack under medium high grill and cook for around 20 minutes, turning frequently, making sure the cigar shaped venison kebabs brown on all sides.

Serve these Indian venison kebabs with flatbread and some mint and coriander chutney.

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