Ingredients Jump to Instructions ↓

  1. 2 large venison , sausages

  2. 1/2 red chilli , seeds removed, finely chopped

  3. 1 tsp juniper berry

  4. 2 whole star anise

  5. olive oil , for griddling

  6. pinches cumin seeds

  7. 1/2 cloves garlic

  8. 2 carrots , grated

  9. dashes of olive oil

  10. 3 tbsp Greek yogurt

  11. squeeze lemon juice

  12. 3 tbsp finely chopped mint

Instructions Jump to Ingredients ↑

  1. For the venison kebabs: remove the meat from inside the sausage skin and place in a bowl. Add the chilli.

  2. Grind the juniper berries and star anise in a pestle and mortar (or spice grinder) and add to the meat. Mix everything together and mould around metal skewers to make kebabs of an even thickness.

  3. Heat a griddle pan until hot and brush the kebabs with olive oil. Cook the griddle pan for about 2-3 minutes each side, or until cooked through. Keep warm.

  4. For the carrot salad: grind together the cumin seeds with the garlic in a pestle and mortar. Add this mixture to the carrots in a bowl. Season with salt and pepper, a dash of olive oil and a squeeze of lemon juice. Mix well.

  5. For the yogurt dressing: mix the yoghurt, lemon juice and mint together in a bowl, and season with salt and pepper.

  6. Serve the kebabs with the carrot salad and dressing on the side.


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