Venison Kofta

Ingredients

Venison Kofta 

• 2 venison sausages
• ¼ bunch parsley, finely chopped
• ¼ bunch mint, finely chopped
• ½ onion, finely diced
• 4 tbsp breadcrumbs
• Juice of ½ lemon
  

Potato Bread

• 500g mashed potato 
• 525g plain flour 
• 60g olive oil 
• 2 eggs 
• 125ml milk 
• 30g sugar 
• 8g dry yeast 
• 4g salt 
  

Garlic Yoghurt Dressing

• Yoghurt 
• Garlic, finely chopped 
• Lemon juice 
• Parsley, chopped 
• Mint, chopped 
• Salt to taste
  

Soft Herb Salad

• 1 bunch parsley, picked 
• 1 bunch mint, picked 
• 1 red onion, finely sliced 
• Olive oil 
• Vinegar 
• Salt 

Method 

Kofta:

1. Remove venison sausage meat from casings into a bowl. 
2. Add parsley, mint, onion, breadcrumbs and lemon juice. 
3. Mix well until fully combined. 
4. Refrigerate for 2 hours to firm up. 
5. Shape onto skewers and cook over charcoal until browned and cooked through. 

Potato Bread:

1. Boil whole potatoes (skin on) in salted water until very soft. 
2. Drain, peel while hot, and pass through a food mill (or mash until smooth). Weigh 500g. 
3. In a bowl, mix sugar and yeast. Warm milk slightly and stir into the yeast. Let sit 15 minutes until activated. 
4. In a mixer, combine mashed potato, flour and salt using a dough hook. 
5. Add eggs and olive oil to the yeast mixture, then slowly pour into the dough. 
6. Mix on medium speed for 10 minutes until smooth. 
7. Cover and prove until doubled in size. Refrigerate until needed. 

Garlic Yoghurt Dressing:

Mix all ingredients together and adjust seasoning with salt and lemon juice.

Soft Herb Salad:

Combine all ingredients and dress lightly with olive oil,vinegar and salt.

To Assemble:

1. Cook potato bread in a wood oven, grill or pan until golden.
2. Spread with garlic yoghurt dressing.
3. Add venison koftas.
4. Finish with soft herb salad and a squeeze of lemon.