Couscous crusted Cervena venison skewers
- Salad
- 1 Telegraph cucumber
- 1 handful Cherry tomatoes cut in half
- 1 handful black olives
- 100 g feta cheese cut into chunks
- handful pine nuts toasted
- 1 bunch fresh mint coarsely chopped
- ½ cup redcurrants
- Kebabs
- 400 g Cervena Venison medallions
- 2 egg yolks
- 50 ml milk
- 1 small packet couscous
- 1 tbsp Moroccan spice seasoning
- 4-6 bamboo skewers
- Yoghurt dip
- 1 unsweetened Greek yoghurt
- 1 lemon
Cervena venison
Cut medallions across the grain to make large, bite-size chunks, and neatly skewer.
Spiced couscous
Cook a small packet of couscous following the instructions on the packet. You can use chicken stock instead of water for added flavor. Once cooled, mix in 1 tbsp of Moroccan spice. Add ½ cup of currants (optional).
Flouring, egg wash and cold couscous mixture
Beat 2 egg yolks with 50 ml of milk. Sprinkle a thick layer of plain flour on a flat plate. When ready to cook, roll the venison skewers first in the flour, then in the beaten egg wash, and finally push them into the couscous mixture to make sure it sticks.
Either deep-fry or shallow-fry the skewers for 2-3 minutes on each side, ensuring the couscous is golden brown and the venison remains rare. Set aside on paper towels to drain and rest.
Salad
Peel the telegraph cucumber lengthways into long thin strips. Place in a bowl of ice water for an hour or so, to get them to curl. Toss with other salad ingredients.
Dressing
Juice and zest of 1 lemon, 1 finely chopped garlic clove, and ½ cup of olive oil – mix thoroughly and season to taste. Douse salad when ready to serve.
Yogurt dip
Medium-size container of thick, unsweetened, Greek-style yoghurt – mix in zest of 1 lemon. Present in bowl as a condiment.
Servings4
Prep Time30minutes
Cooking Time5minutes
INGREDIENTS
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Cervena venison Cut medallions across the grain to make large, bite-size chunks, and neatly skewer. Spiced couscous Cook a small packet of couscous following the instructions on the packet. You can use chicken stock instead of water for added flavor. Once cooled, mix in 1 tbsp of Moroccan spice. Add ½ cup of currants (optional). Flouring, egg wash and cold couscous mixture Beat 2 egg yolks with 50 ml of milk. Sprinkle a thick layer of plain flour on a flat plate. When ready to cook, roll the venison skewers first in the flour, then in the beaten egg wash, and finally push them into the couscous mixture to make sure it sticks. Either deep-fry or shallow-fry the skewers for 2-3 minutes on each side, ensuring the couscous is golden brown and the venison remains rare. Set aside on paper towels to drain and rest. Salad Peel the telegraph cucumber lengthways into long thin strips. Place in a bowl of ice water for an hour or so, to get them to curl. Toss with other salad ingredients. Dressing Juice and zest of 1 lemon, 1 finely chopped garlic clove, and ½ cup of olive oil – mix thoroughly and season to taste. Douse salad when ready to serve. Yogurt dip Medium-size container of thick, unsweetened, Greek-style yoghurt – mix in zest of 1 lemon. Present in bowl as a condiment. |
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