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Cooking Wild Game: Venison Kofta Kebabs

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Cooking Wild Game: Venison Kofta Kebabs

• Credit: Sean Kelly

The Food Blog Series That Teaches you How to Cook With Wild Game



Ontario encourages everyone to travel safely during this time and to follow public health guidelines. It is important to practice physical distancing, frequent hand washing, and the wearing of a non-medical face covering where required or where physical distancing is a challenge.

Try this aromatic, delicious, Middle Eastern-inspired recipe from Black Angus Fine Meats & Game.

Ingredients List

  • 1 pound ground venison 
  • 3 tablespoons minced onion
  • 2 cloves garlic, minced
  • 1/4 cup parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 1 1/2 teaspoons ground coriander seed
  • 1 teaspoon ground cumin
  • 1 whole finger chili, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Olive oil, for brushing the grill
  • Flat bread, for serving (optional)

Recipe Instructions

1. Mix the venison, onion, garlic, parsley, mint, coriander, cumin, chili salt and pepper together in a large bowl.

2. Divide the mixture into 6 roughly even balls. Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them.

3. Heat a grill pan over medium high heat or prepare a grill. Brush the pan lightly with olive oil. Grill the kebabs, turning occasionally, until brown all over and cooked through, about 10 minutes.

Transfer to a serving platter and serve with tzatziki sauce, flat bread and a nice salad. Enjoy!

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