45
SPRING
2016
|
ESCARPMENT
®
epicure
For theVenisonKebab
...
1 lb venison hind, cubed
8 cloves roasted garlic, smushed to a paste
2 Tbsp fresh oregano leaves, chopped fine
2 Tbsp fresh parsley leaves, chopped fine
1 Tbsp honey
½
teaspoon kosher salt
3 ⁄ 4
cup olive oil
¼
tsp red chilli flakes
¼
tsp cardamon, ground
¼
tsp cumin, whole
¼
tsp coriander, ground
¼
tsp clove, ground
For theGarlic Yogurt Sauce...
1 teaspoon chopped garlic
½
teaspoon kosher salt
1 cup plainwholemilk, Greek yogurt
1 tablespoon fresh lemon juice
What you need...
For theWild Boar Kebab
...
1 lbWild boar loin, cubed
1 cup plainwholemilk Greek yogurt
2 Tbsp olive oil
2 tsp paprika
½
tsp cumin, whole
1
/
8
tsp cinnamon, ground
1 tsp crushed red pepper flakes
Zest from one lemon
2 Tbsp freshly squeezed lemon juice
1
3 ⁄ 4
tsp salt
½
tsp freshly ground black pepper
5 garlic cloves, minced
Venison&Wild Boar Kebabs
& garlic yogurt sauce
What to do
...
1. For the Venison Kebab, combine garlic, oregano, parsley, honey, salt, olive oil, chilli
flakes, cardamon, cumin, coriander and clove in amedium sized bowl andmix
together tomake your marinade.
2. Add your cubed venison andmarinate for at least 4 hours or overnight.
3. For theWild Boar Kebab, combine the yogurt, olive oil, paprika, cumin, cinnamon,
red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic andmix in a
medium sized bowl.
4. Add your cubedwild boar and allow tomarinate at least 4 hours or overnight.
5. Thread themarinatedmeat onto your skewers, placing approximately 4 oz of
meat/skewer. Be sure not to cram the skewers. (You'll need between 6-8 skewers.)
6. For the Garlic Yogurt Sauce, mash garlic to a paste with salt using amortar and pes-
tle (or mince andmashwith a heavy knife). Stir together garlic paste, yogurt, and
lemon juice. Set aside for servingwith your kebabs.
7. Preheat the grill tomedium-high heat. To grease the grill, lightly dip awad of paper
towels in vegetable oil and, using tongs, carefully rub over the grates several times
until glossy and coated. Grill the kebabs until golden brown and cooked through, turn-
ing skewers occasionally, 10 to 15minutes. Transfer the skewers to a platter and serve.
8. Serve your Kebabs with a selection of your favourite accompaniments such as pita
or rice, pickles, olives , tomato, red onion, mint, cucumber, feta and hummus and of
course your Garlic Yogurt Sauce.
|E|
photo©clay dolan
WILD
RECIPE | TYLER J. CUNNINGHAM |
