Venison Kofta Kebab
This fantastic summer recipe is by the fantasic game chef José Souto and has been taken from the Telegraph Food and Drink
Delicious on the barbecue but easy on the grill, too, these kebabs use diced meat from venison shoulder.
Place the venison in a large bowl and add all the spices, coriander, and garlic. Mix well then cover and place in the fridge overnight.
The following day take some wooden skewers and soak them in water – this will help them not to burn when the koftas are cooking.
Then divide the mixture into even balls and thread one or two on to each of your skewers. Oil your hands and form the meat into a sausage shape of equal thickness along the skewer.
The koftas can be cooked on a griddle, in a pan or on a barbecue, cooking equally on each side. Do not overcook or they will become dry.
While the koftas are cooking, mix together the ingredients for the yogurt sauce.
For the salad, whisk together the oil, vinegar and sugar to emulsify, then toss in the red onion and coriander leaves.
Serve the koftas with the red-onion salad and the yogurt sauce.