Venison kebabs with couscous
2 servings
60 minutes
Venison kebabs with couscous are a dish inspired by Russian culinary traditions, combining depth of flavor and the aroma of the wild. Venison, known for its rich meat flavor and tender texture, harmonizes perfectly with spicy spices, garlic, and onions to create a juicy and aromatic filling. Beef fat adds softness, making the kebabs especially juicy. Grilled to perfection, they develop an appetizing crust that highlights the meat's natural richness. Couscous soaked in garlic oil, thyme, and herbs serves as a wonderful side dish that complements the meat's flavor with a hint of chili pepper's spiciness. A yogurt sauce with mint and ginger adds a refreshing touch while green oil with tarragon completes the composition. This dish is a celebration of nature on a plate, perfect for a cozy gathering with a special atmosphere.
1
Take the meat and chop it into small cubes. Finely chop the onion and mix it with the chopped meat. Pass the beef fat through a meat grinder. Mix it with the meat.
- Venison: 280 g
- Beef tallow: 50 g
- Red onion: 30 g
2
Grate a clove of garlic on a fine grater and add it to the meat along with salt, pepper, coriander, and dry adjika.
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
- Ground coriander: pinch
- Dry adjika (spice blend): pinch
3
Knead the minced meat like dough until homogeneous and elastic. The thoroughness of this procedure will affect the taste and density of the lula.
4
Divide the minced meat into patties of about 180 grams. Squeeze the meat by hand to release all the air, forming long, dense kebabs.
5
Grill until a brown crust forms.
6
Pour hot water over couscous in a 1:1 ratio and cover with a lid. After 10 minutes, the steamed couscous is ready. Add finely chopped chili pepper, herbs, salt, pepper, thyme, and garlic oil to the couscous.
- Couscous: 100 g
- Chili pepper: to taste
- Fresh herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 1 g
- Garlic butter: 2 ml
7
Blend yogurt with ginger, mint leaves, paprika, honey, and salt until smooth.
- Yoghurt: 80 g
- Grated ginger: 5 g
- Fresh mint: 8 g
- Smoked paprika (pimenton): pinch
- Honey: 5 g
- Salt: to taste
8
To prepare green oil, mix vegetable oil with dried tarragon and herbs.
- Vegetable oil: 15 ml
- Tarragon: 2 g
- Fresh herbs: to taste
9
Serve the hot kebabs on a plate with spicy couscous. Drizzle with green oil on top. Serve with yogurt sauce.
- Vegetable oil: 15 ml
10
Use a sprig of rosemary for decoration.
- Rosemary: 1 sprig
11