When trimming up and portioning my venison I always end up with offcuts and trimmings that you can struggle finding a use for. If you’ve made the kill and gone to the effort of carrying as much of the meat out as you can it seems a shame to waste any of it, and this is where a mincer comes in handy. If only doing limited quantities you can purchase a small hand mincer for a minimal investment and it will pay for itself in no time. Hang on to all your venison trimmings to put through the mincer and you can use them to make this easy BBQ recipe. Make sure to soak bamboo skewers in water so they don’t burn when putting them on the grill. Ground spices can be used in place of the whole spices if you don’t want to grind them yourself, however you will always get better flavour grinding your spices fresh.
- 400g Venison mince
- 100g Pork mince
- 1 Egg, lightly beaten
- 1/2C Breadcrumbs
- 3cl Garlic, minced
- 2tsp Cumin seeds
- 2tsp Coriander seeds
- 1tsp Fennel seeds
- 1/2tsp Chilli flakes
- 2tsp Smoked Paprika
- 1tsp Salt
- 1/2C Plain Yoghurt
- 10-12 Mint leaves
- Squeeze lemon juice
- Pinch salt
- Finely slice the mint leaves and mix together with the yoghurt with a squeeze of lemon and a pinch of salt to taste. Keep in the fridge until ready to serve.
- Lightly toast off the whole spices and grind together in a spice grinder or pestle and mortar. Place all the ingredients in a bowl and mix together until well combined. Wrap some of the venison mix around your choice of bamboo skewers and place them on the grill plate of the BBQ for about 3 minutes a side until just cooked through. Alternatively you can fry them in a pan over a moderate heat with a little oil to stop them from sticking.
- Serve the koftas with some warmed flat bread, a fresh seasonal salad along with the mint yoghurt.