Moroccan-style Roe Deer Venison Kebabs


INGREDIENTS (serves 2):

1 lb 2 inch Diced Neck meat

1 pint Live Yogurt

1 tbsp sea salt

1 tbsp paprika

1 tbsp honey

1 tsp garlic powder

1 tsp coriander powder

1 tsp ground ginger

½ tsp chili powder

1 tsp black pepper

Juice of a lime

Several kebab skewers in water


1.  Create your marinade by combining yogurt, lime juice, and all dry ingredients.

2. Marinade the venison overnight.

3. Soak your kebab skewers overnight in water (this will stop them from burning on the fire)

4. Skewer the meat and BBQ/grill/fry in a hot oiled skillet – try not to overcook the meat okay, and don’t forget to rest the cooked skewers.

5. Serve over flatbreads with sauce to taste




Two handfuls of plain flour

1 sachet of instant yeast

A pinch of sea salt

A handful of chopped coriander

1 tbsp of ras el hanout

About 1 cup of water


1.  Slowly add water to the combined dry ingredients until your mix becomes a flabby dough – throw in a shot of vodka or rakki to help make the flatbreads golden and crispy

2. Rest the dough in a warm place for 20 mins

3. Heat a wide skillet until hot, flatten out the dough and dry fry it on the skillet until cooked – flip and repeat




A handful of fresh chopped cilantro

1 lemon juice

1 red chili

1 lime juice

2 tbsp of ready-made salsa – or just add 2 chopped tomato


1.  Chop all the ingredients and squeeze over the juice – mix well

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Registered address: Robinson Wild Foods Ltd. 7a Harrow Road, Hereford, England

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