Venison Kebab

Always trying to find a way to elevate game meat table fair I saw this cool kebab being made in a video and decided to try my own version of it. Well it was a hit so I decided to share with you.

Ingredients: kebab

1lbs of ground venison 20% beef fat ( can be pork too)

1 large flap steak I used beef for its size and taste (15″ x8″ aprox size I used)

1.5cup chopped cilantro

1 red bell pepper diced

1-2 jalapeno diced fine

2 table spoon salt

1 teaspoon onion powder

1 tablespoon black pepper

1 egg

3 table spoon mayo

¼ cup parmesan cheese grated

First thing you want to do is get your smoker up to 480 degrees ( you can do on grill or charcoal) mine takes like 25-35 mins to reach temp so it gives me plenty of time to prep the Kebab. Next I make the ground venison mix I combine the ground meat with all the ingredients until even and a constancy that would rival meat loaf. I suggest you mix the spices and veggies together first then mix in the meat, then cheese and egg it makes for a more uniform distribution of flavor.

Set the mix aside and begin working on the flap steak. Place plastic wrap on smooth surface like 25″ long and about two sheets wide. Place the flap steal on top then place equal size or larger plastic wrap on top of steak. you should have meat sandwiched between two layers of plastic wrap. With a flat meat tenderizing Malott begin to slowing and methodically pound the flap steak so that you are both increasing its over footprint while making it much thinner. In the end you should end up with a piece of meat 1/4″ thick or less and 25-27″ long by 12-14″ wide. Size will depend on what you started with. With rolling pin I further flatten out the steak to achieve the most I could out of what I had. Then remove top plastic wrap and cut the flap steak into three equal pieces.

Think of a lasagna for this next step. Salt and pepper your flap steak lightly place one piece on cutting board make sure its stretched and flat as possible. Take your ground meat mix and spread it with a silicone spatula creating a thin layer of ground meat 1/8″ thick (aprox) on the flap steak. Then place another layer of flap steak stretched over the meat mix you just laid down repeat process. you should end up with a layered “meat cake” flap steak, ground mix, flap, ground mix, flap. Using a very sharp knife, cut into 2-3″ strips width wise you should end up with 4-5 strips. Then with care because it can easily fall apart in the next two processes, cut each of the strips again the opposite way creating 2-3″ squares.

Now take each square and put tightly on a metal skewer. Pack them on so the fit together tightly. Your grill should be hot at this point transfer skewer to grill and grill each side for about 6 mins I did it until I had an internal temp of 140 degrees.

Ingredients hollandaise

Egg Yolks – 3 eggs
Lemon Juice – 1 tablespoon
Dijon country style – 1 teaspoon
Salt – 1/4 teaspoon
Cayenne Pepper – just a pinch
Butter- 1/2 cup of melted butter

To make hollandaise, heat up some butter (and it needs to be hot!) and stream it into the blended egg yolk mixture to create a velvety smooth sauce.

Melt the butter in a microwave for about 1 minute until hot.
Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
Slowly stream in the hot butter into the mixture as the blender is running until you get desired constancy.
Pour the sauce into a small bowl and drizzle over your meal or I like ot make this in advance and chill it in a squeeze bottle to get a thicker consistency and makes it look nicer!

Plate your kebab and drizzle hollandaise sauce over it, we served it with basmati rice but you can pick your own side or accompaniment.