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Venison Skewers with Red Onion, Roasted Butternut Squash and Whipped Feta
Total:
1 hr 10 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Whipped Feta:
  • 150 grams (5 ounces) feta or goat cheese
  • 75 grams (2 1/2 ounces) smooth cottage cheese or thick yogurt 
  • 1 teaspoon grated lemon zest 
  • 1 tablespoon lemon juice 
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint 
  • Freshly ground black pepper
  • Pinch sugar, plus to taste 
  • Olive oil, for garnish 
Skewers:
  • 400 grams (14 ounces) butternut squash, peeled and cut into 3/4-inch cubes
  • 8 strips streaky bacon 
  • 500 grams (1 pound) venison or other red meat, cut into 3/4-inch cubes
  • 1 large red onion, quartered and separated into "leaves" 
  • 2 apples, cut into 3/4-inch cubes 
  • Olive oil, for brushing
  • Salt and freshly ground black pepper 

Directions

Special equipment: 8 thin bamboo skewers, soaked for 20 minutes if cooking over coals

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.

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,.

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.

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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