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Venison Koftas with Mint Yoghurt

hunters kitchen spread

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.

Venison Kofta MacLean

Venison Koftas with Mint Yoghurt
Serves 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Venison Koftas
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
Mint Yoghurt
1/2C Plain Yoghurt
10-12 Mint leaves
Squeeze lemon juice
Pinch salt
For the Mint Yoghurt
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.
For the Koftas
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.
MacLean Fraser http://macleanfraser.com/

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