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1. Combine the ground venison, minced fat, grated onion (squeezed of excess liquid), garlic (grated), parsley, cumin, coriander, cinnamon, allspice, smoked paprika, salt and black pepper in a large bowl. Knead firmly with your hands for 2 minutes until sticky and cohesive.
600 g Ground venison,
100 g Lamb fat or ground pork fat, finely minced,
1 piece Onion, grated,
3 clove Garlic,
0.5 cup Fresh parsley, finely chopped,
2 tsp Ground cumin,
2 tsp Ground coriander,
0.5 tsp Ground cinnamon,
0.5 tsp Ground allspice,
1 tsp Smoked paprika,
1.5 tsp Salt,
0.5 tsp Black pepper
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2. Cover and chill the mixture for at least 30 minutes so it firms up and the flavors meld. Meanwhile, soak wooden skewers in water if using them.
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3. Stir together the Greek yogurt, mint, dill, lemon juice and a pinch of salt from the kofta seasoning in a bowl. Refrigerate until ready to serve.
1.5 tsp Salt,
1 cup Greek yogurt,
2 tbsp Fresh mint, finely chopped,
2 tbsp Fresh dill, finely chopped,
2 tbsp Lemon juice
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4. Divide the chilled mixture into 8 portions. Mold each around a skewer into a long, thin sausage shape about 2.5 cm (1 inch) thick, pressing firmly. Brush lightly with olive oil.
1 tbsp Olive oil
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5. Heat a grill or grill pan over medium-high heat, about 230°C (450°F). Grill the skewers for 8 to 10 minutes, turning every 2 to 3 minutes, until charred outside and just cooked through with no pink in the center. Avoid overcooking, as venison is lean and dries out quickly.
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6. Toss the sliced red onion with the sumac. Serve the hot kofta topped with the sumac onion and a generous dollop of herbed yogurt alongside.
1 tsp Sumac,
0.5 piece Red onion, thinly sliced (to serve)
