VENISON SOUVLAKI
Enjoy the flavours of Greece with tzatziki-dipped skewers
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RECIPE & PHOTO BY CAMERON TAIT
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Barbecued venison steaks are great, but why not try something completely different with this Greek-inspired fare? Skewers of tender grilled venison served with warm pita bread and sharp tzatziki sauce make for a fresh and delicious change-up. For the best results, I recommend using your coveted backstrap, tenderloin or sirloin cuts. Serves 4.
MARINADE
- ¼ cup olive oil
- 2 cloves garlic, chopped
- 1 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1.5 lb venison, well-trimmed, one-inch dice
TZATZIKI SAUCE
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- 500 ml plain Greek yogurt
- ½ English cucumber, grated, excess water squeezed out
- 1 tbsp lemon juice
- 1 clove garlic, chopped
- ½ tsp paprika
- 1 tsp dried dill
- Kosher salt and black pepper, to taste
SKEWERS
- 4 metal or soaked wooden skewers
- 1 each red and yellow peppers, diced one inch
- 2 peaches, cut in wedges
- Combine marinade ingredients in a sealable container, then add venison and mix well. Place in fridge for 24 to 36 hours to marinate.
- Combine tzatziki sauce ingredients in a bowl, mix thoroughly and set aside in fridge.
- Once venison has marinated, build the skewers by alternating pieces of venison, peppers and peach.
- Set barbecue on hottest setting and grill skewers for approximately five minutes on each side, basting occasionally with remaining marinade.
- Serve with grilled pita bread, small potatoes and tzatziki sauce, and garnish with sliced red onion.
FOR THE GLASS
What’s a BBQ without beer? For this dish, you can’t beat a glass of well-chilled Witbier from the Ontario brewer Creemore Springs. Featuring a touch of banana, clove and citrus, this cloudy, Belgian-style wheat beer pairs well with grilled vegetables and venison.