Extra lean and consistently tender, venison comes from deer raised as nature intended, on the lush green pastures of the serene rolling farmland of New Zealand. From our partners at Silver Fern Farms.
What You’ll Need:
1 pack Silver Fern Farms ground venison
1 tablespoon olive oil
2 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
2 cloves garlic, crushed
1 teaspoon Moroccan spice mix
Other: 12 bamboo sticks soaked in water
What to Do:
Pre-heat the oven to 400˚F.
Place the venison, egg, parsley, mint, garlic, and spice mix in a food processor and blend well.
Form a sausage shape on to each stick. Brush with oil and dust with a little Moroccan spice mix. Grill on the barbecue or bake in a hot oven for about 20 minutes.
To make the tzaziki sauce, combine yogurt, cucumber, garlic, mint, and lemon juice in a bowl.
Top the mini kebabs with tzatziki. Serve with green salad and your choice of either tabbouleh or toasted pita bread.