Recipe: Venison Souvlaki combines the flavours of Greece with Canada’s favourite big game

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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
  1. Combine marinade ingredients in a sealable container, then add venison and mix well. Place in fridge for 24 to 36 hours to marinate.
  2. Combine tzatziki sauce ingredients in a bowl, mix thoroughly and set aside in fridge.
  3. Once venison has marinated, build the skewers by alternating pieces of venison, peppers and peach.
  4. Set barbecue on hottest setting and grill skewers for approximately five minutes on each side, basting occasionally with remaining marinade.
  5. 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.