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Venison recipes generally evoke thoughts of autumn and winter, but with venison available all year round in the UK there are plenty of summer venison dishes too....


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Serves 2 and is best prepared overnight, but the prep itself only takes 20 minutes


500g minced venison

2 Tsp Turmeric

2 Chillies, (red or green), finely chopped

4 Tsp Cumin

2 Tsp Ground coriander

2 Garlic cloves, chopped

30ml Olive oil

3 Tbsp Coriander leaf

200ml Greek Yoghurt

1 Tsp Runny honey

10ml White Wine Vinegar

1 Tsp Sugar

1 Red Onion

(+ Skewers)


Marinade the venison, spices, garlic and 2 tbsp of chopped coriander overnight in the fridge.

Roll even balls of the venison mix and thread onto the skewers (if they wont stick you can add an egg to the mix to help with binding), before oiling your hands with a little olive oil and forming into a sausage shape.

Cook on bbq, griddle or in a pan for 3-4 mins/side

Whilst that’s cooking, roughly chop ¾ of the remaining coriander, add this to the yoghurt and mix in the honey.

Place 20ml olive oil in a bowl, add in the white wine vinegar and sugar, whisk to emulsify.

Scatter the red onion and remaining coriander leaves on a platter and lay the kebabs on top before serving.

Optional: add a sprinkling of pomegranate seeds to the onions.​

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