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Recipe Detail Page
Spicy Venison Kofta with Pomegranate Mustard
Summer 2022
Ground venison can be sourced through butcher shops with a little notice. While full of flavour, it’s quite lean and needs the fattier beef or pork blended in to avoid a dry result.
Serves 4 to 6
POMEGRANATE MUSTARD
1/2 cup (125 mL) Dijon mustard
1/4 cup (60 mL) pomegranate molasses
1 tsp (5 mL) Keen’s mustard or other hot mustard
KOFTA
1/2 cup (125 mL) olive oil
2 tbsp (30 mL) lemon juice
1 clove garlic, finely minced
1 lb (455 g) ground venison
1/2 lb (225 g) ground beef chuck or pork shoulder
1 tbsp (15 mL) paprika
1 tbsp (15 mL) chili powder
1 tbsp (15 mL) dry mustard
2 tsp (10 mL) Diamond Crystal
kosher salt or 1 tsp (5 mL) table salt
1 tsp (5 mL) ground pepper
1 tsp (5 mL) cumin
1 tsp (5 mL) coriander
1/2 tsp (2 mL) allspice
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) cayenne pepper
12 8-inch (20-cm) wooden skewers, soaked in water for 30 minutes
1 tbsp (15 mL) finely chopped fresh parsley
1 tbsp (15 mL) finely chopped red finger chili
1. For the pomegranate mustard, whisk Dijon, pomegranate molasses and hot mustard in a small bowl to combine. (Mustard will keep, covered and refrigerated, up to 1 week.)
2. For the kofta, combine olive oil, lemon juice and garlic in a small bowl. Set aside at room temperature until ready to finish kofta.
3. Combine venison, beef or pork, paprika, chili powder, dry mustard, salt, pepper, cumin, coriander, allspice, cinnamon and cayenne in bowl of stand mixer fitted with paddle attachment. Mix on low speed until spices are incorporated. Raise speed to medium and allow to mix for two minutes. Cover and refrigerate for 1 hour.
4. Remove kofta mix from fridge and form into 12 equal-size rounds, roughly 2 oz (55 g) each. With wet hands, shape each round on a skewer into a sausage-like shape, about 6 inches (15 cm) long. Chill 20 minutes longer.
5. Preheat grill to hot, about 450°F (232°C).
6. Cook kofta until internal temperature reaches 160°F (71°C) is reached, 4 to 5 minutes per side.
7. Brush generously with oil-lemon mixture, sprinkle with parsley and chilies, and serve with pomegranate mustard.
Serves 4 to 6
