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

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


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"

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 

Salt and freshly ground black pepper


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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