We like to throw some game on the grill this time of year. We actually do that too little while we really enjoy it. We were asked for recipes with venison so let’s start with that.
It is important that you cut the pieces of venison in approximately the same size. This will make it easier to grill. We keep the cubes about 2 cm thick. Not smaller, because then it is challenging to get the meat medium-rare.
This venison tenderloin has a beautiful blood flow and is dark red. This is quality meat, and you can taste that. That’s why we keep the marinade simple and only use some garlic in addition to the cumin and coriander. Primarily the cumin provides a warm cinnamon-like taste.
Before this venison kebab is grilled, we sprinkle the meat with some coarse salt. We deliberately don’t add salt to the marinade because otherwise, the soft meat will become too salty, and we no longer taste the venison.
We also throw a few pitas on the grates when grilling the venison kebab. You can buy this bread at any supermarket, but you can easily make it yourself.
This is our venison kebab. Serve it with the pita bread, the cucumber sauce and some tomatoes, and you have a delicious sandwich. If you’re going to make this venison kebab, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- 800 grams of venison tenderloin
- Sea salt
For the marinade
- 3 tbsp sunflower oil
- 2 cloves of garlic
- juice of 1 lemon
- 2 tsp ground cumin seeds
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
For the yoghurt-cucumber sauce
- 1/2 cucumber
- 250 grams of Greek yoghurt
- The zest of 1 lemon
- 1 tsp olive oil
- 1 tbsp honey
- Salt and pepper to taste
- Make the marinade by mixing all the marinade ingredients. Set aside 4 tbsp and pour the rest into a ziplock bag.
- Cut the meat into cubes of about 2 cm and add this to the marinade. Press as much air out of the bag as possible before closing it. Let it marinate for 4 hours in the fridge.
- Meanwhile, you can make the yoghurt sauce. Grate the cucumber on a clean tea towel. Close the tea towel and squeeze all the juice out of the cucumber.
- Mix the cucumber with the Greek yoghurt and the rest of the ingredients.
- Thread the venison cubes onto metal skewers and sprinkle them with sea salt. Then grill them briefly over direct heat to a core temperature of 55ºC (131F).
- Before removing them from the grates, brush them with the rest of the marinade.