Lebanese Grilled venison koftas with tabbouleh salad

serves 2 / 4 koftas

Venison is one of my favourite meats to barbecue. For most people it’s a pleasant change from the usual offerings and its deep, rich flavour lends itself perfectly to the smoke and chargrilled flavour of the coals. For koftas, you want a good amount of fat in the mince so try and get some made from shoulder joint. As with all game, be careful not to overcook it or leave it hanging around for too long once hot and ready to eat.

Tabbouleh should be a bright-green, herby salad with the occasional speck of bulgar wheat. Its freshness works well with grilled meat and it is definitely best served at room temperature.

to make the koftas

In a bowl, mix all the ingredients together well, except for the olive oil, with a little freshly milled black pepper.

Form into four torpedo-shaped koftas around the skewers and leave to chill in the fridge for at least one hour.

tabbouleh

In a pan, simmer the bulgar wheat in the water until al dente – strain off any excess water.

In a bowl, mix all the other ingredients then add the bulgar wheat and season.

to serve

Brush the koftas with the olive oil.

On a medium heat, grill the koftas on all sides. serve straight away with the tabbouleh, yogurt and parsley.