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Venison Koftas with Tomato Salsa and Minted Yoghurt

Venison koftas


Difficulty: Easy

Serves: 4


This recipe is brought to you by The Game Chef 




400g venison haunch, coarsely minced

1 red onion, finely chopped

1 clove of garlic, finely chopped

2 tsp cumin seeds

1 tsp black pepper

1 tsp mixed spice

2 tbsp sugar

4 tbsp Worcester sauce

Small handful each of mint, parsley and coriander, finely chopped

Handful of pistachios, roughly chopped


300g cherry tomatoes, chopped

1 red pepper, finely diced

1 clove garlic crushed

2 tsp smoked paprika

½ tsp chilli flakes

½ lime juiced

1 ½ tbsp. sugar

1 tbsp red onion finely chopped

Small handful each of coriander and parsley, roughly chopped

Minted Yoghurt:

250g. Greek yoghurt

Handful of mint, roughly chopped

2 spring onions, finely chopped

½ clove garlic, crushed

½ lime juiced

½ tbsp sugar

Pinch of salt

Flatbreads/Pitas, for serving.




Mix all the ingredients together for the Minted Yoghurt and set aside.

Mix all the ingredients for the Salsa together and leave to macerate.

Gently fry the onion (reserving 1tbsp for the salsa) in olive oil with a good pinch of salt until softened.

Add the garlic, cumin seeds, pepper and mixed spice and fry for a further minute.

Add the sugar and Worcester sauce and let reduce a little.

When cooled, mix well with the venison, pistachios and herbs.

Shape into sausage shapes around a skewer.

BBQ for 2 ½-3 minutes each side until just cooked.

Serve the koftas in the flatbreads along with the salsa and yoghurt, and some green salad.


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