Wild venison kofta kebabs

WHAT YOU'LL NEED

Kofta:

● 500g wild venison mince
● 6 garlic cloves, finely grated
(microplaned)
● ¼ bunch coriander, finely chopped
● 1 tbsp smoked paprika
● Chilli flakes, to taste
● Zest of 1 lemon
● Drizzle of olive oil

Pickled Red Onion:

● 1 red onion, thinly sliced (or mandolined)
● 1 cup vinegar (white or apple cider)
● ½ cup water
● 1 tbsp salt
● 1 tsp sugar
● Cracked black pepper
● 1 tsp coriander seeds

Whipped Feta Sauce:

● 100g Danish feta
● 100g Greek yoghurt
● Juice of 1 lemon
● 1 tbsp dill, chopped

Cumin & Fennel Salt:

● 1 tbsp cumin seeds
● 1 tbsp fennel seeds
● 1 tbsp salt
● ½ tbsp cracked black pepper
● Chilli flakes, to taste

To Serve:

● Flatbreads
● Sliced tomato
● Sliced cucumber
● Mixed lettuce
● Extra Danish feta
● Fresh dill

HOW TO COOK IT

Prepare the kofta mixture
● In a large bowl, combine venison, garlic, coriander, smoked paprika, chilli flakes, lemon zest, and olive oil.
● Mix well until evenly combined. Cover and refrigerate to marinate while preparing the accompaniments.

Make the pickled red onions
● Place the sliced onion in a clean jar.
● In a small saucepan, bring vinegar, water, salt, sugar, black pepper, and coriander seeds to a boil.
● Once boiling, pour the liquid over the onions. Set aside to cool and pickle.

Make the whipped feta sauce
● Combine Danish feta, yoghurt, and lemon juice in a bowl.
● Mash or blend until smooth and creamy.
● Finish with a lemon zest and fresh dill.

Prepare the cumin & fennel salt
● Toast cumin and fennel seeds in a dry pan over medium heat for about 5 minutes, shaking the pan often.
● Transfer to a mortar and pestle (or food processor) and grind until slightly coarse.
● Mix with salt, pepper, and chilli flakes.

Cook the koftas
● Preheat a BBQ or grill to medium-high heat.
● Shape the venison mixture onto skewers, pressing firmly to hold.
● Grill the koftas, turning occasionally, until charred on all sides and cooked through.
● Toast flatbreads on the grill for 30 seconds to 1 minute per side.

Assemble the kebabs
● Spread a generous layer of whipped feta sauce over a toasted flatbread.
● Add lettuce, tomato, and cucumber.
● Place the kofta on top, then add pickled red onion.
● Crumble over extra feta, sprinkle generously with cumin & fennel salt, and finish with fresh dill.