Recipe courtesy of Sarah Graham

Venison Skewers with Red Onion, Roasted Butternut Squash and Whipped Feta

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 4 servings
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Whipped Feta:



Special equipment:
8 thin bamboo skewers, soaked for 20 minutes if cooking over coals
  1. For the whipped feta: Combine in a food processor the feta, cottage cheese, lemon zest, lemon juice, basil, mint, pepper and sugar. Process until smooth, then check for seasoning. Set aside in a serving bowl with a drizzle of olive oil to garnish.
  2. For the skewers: In a medium saucepan filled halfway with salted boiling water, cook the butternut for 10 minutes, or until just cooked but still firm,.
  3. Assemble the kebabs by interlacing strips of bacon between cubes of venison, red onion, apple and butternut. Brush with a little olive oil, and sprinkle with salt and pepper.
  4. Heat a frying pan over medium-high heat (or prepare your braai or grill). Cook the kebabs for 4 to 5 minutes on each side, or until cooked through. Serve immediately with the whipped feta and "stokbroed," if you like.

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