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Venison & Cubeb Pepper Koftes


Difficulty: Easy

Preparation Time: 30 mins

Cooking Time: 20 mins

Venison koftes are beautifully complemented by warm and richly pungent cubeb pepper. Stuffed together in a flat bread with sharp sumac spice and creamy tzatziki, you have a summer lunch that anyone would be proud of.  






1 tbsp olive oil

1 onion, diced

500g venison mince                                       

4tsp cubeb pepper, ground

1 egg

1 ½ tsp salt


Sumac pickled onions & parsley salad

2 small onions, sliced

2tbsp sumac spice

2tp salt

4tbsp white wine vinegar

4tbsp water

Small bunch of parsley

8 small tomatoes


To serve

4 large flatbreads

200g tub of tzatziki



Heat your oven to 200°C. Start by making the sumac pickled onions. Mix together the sliced onions, sumac, salt, white wine vinegar and water. Set aside. After 20 minutes, toss again to make sure all the onions are in contact with the pickling liquid. These keep well for a couple of days if you want to make ahead.

Heat the olive oil in a small frying pan, and cook the diced onion until translucent. Mix together the venison mince, ground cubeb pepper, egg and salt. Add the cooked onion and mix well. Roll the mixture into 20-30 small balls. Lay the venison kofte balls out onto a foil lined baking sheet. Bake for 15-20 minutes in the oven until cooked through.

Tear up the bunch of parsley, and toss together with the tomatoes and sumac pickled onions. To serve, lay out the flat breads, top with venison meatballs, tzatziki and pickled onion salad.


Recipe courtesy of


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