Venison sausage kebabs with carrot salad

This is a fantastically easy recipe using our venison sausages and can be cooked on the BBQ or on a griddle pan.  Adapted from the recipe by Jun Tanaka from Market Kitchen on food website.
This serves 4 but for more just up the quantities.
  1. For the venison kebabs: remove the meat from the inside of the sausage skin and place in a bowl with the chilli.
  2. Grind up the juniper berries and star anise with a pestle and mortar or similar and then add to the meat. Mix it all together and then mould around metal skewers to make kebabs of even thickness.
  3. Get your griddle plan hot or you BBQ ready - brush the kebabs with olive oil and cook on either side for 2-3 minutes (slightly longer on the BBQ) until cooked through.  Keep warm.
  4. For the carrot salad: grind together the cumin seeds with the garlic in a pestle and mortar or similar.  Add this mixture to the carrots in a bowl.  Season with some salt and pepper, add a dash of olive oil and a squeeze of lemon and mix well.
  5. For the yoghurt dressing: mix the yoghurt, lemon juice and mint together in a bowl. Season with salt and pepper.
  6. Serve the kebabs with the salad and dressing on the side.
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