Couscous crusted Cervena venison skewers
Cervena venison skewers marinated in couscous and spices, served with curled cucumber salad and lemon yogurt dip. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cervena.com.
Cooking tools:
- Skewer
- Citrus press
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Skillet
- Whisk
- Mixing bowl
- Plate
- Measuring cup
- Measuring spoon
- Paper towel
- Serving bowl
Ingredients
- 1 Telegraph cucumber
- 1 handful Cherry tomatoes (cut in half)
- 1 handful black olives
- 100 g feta cheese (cut into chunks)
- handful pine nuts (toasted)
- 1 bunch fresh mint ( coarsely chopped)
- ½ cup redcurrants
- 400 g Cervena Venison medallions
- 2 egg yolks
- 50 ml milk
- 1 small packet couscous
- 1 tbsp Moroccan spice seasoning
- 4-6 bamboo skewers
- 1 unsweetened Greek yoghurt
- 1 lemon
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