Buy “The Hunting Widow’s Guide to Great Venison Cooking” today~ ~ ~ ~ ~
I love Afghan food…there is something about the spices that just works for me. No surprise, then, that the traditional Afghan kabob recipe works beautifully with venison. I served the kabobs with brown Basmati rice, and arugula salad, and nan bread, which Trader Joes sells in the frozen section. It was simple and delicious.
I found the recipe the recipe with a good old internet search, and modified it a little. The original recipe came http://www.afghan-network.net/Cooking/: “Sephardic Cooking” by Copeland MarkÂ “600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India” Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Recipe: Afghan Kabobs with Venison
- 2 lb boneless venison steak, cut into 1-in cubes
- 3 medium onions, quartered
- 1 tsp salt
- 1 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 cup cognac, arak, or dry red wine (I use wine)
- water as needed
- Mix spices and wine together and pour over venison and onion in bowl.
- Add enough water to cover meat. Marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.
- Put 4 pieces of venison alternating w/onion quarters on each metal skewer.
- Grill for 5 to 7 mins, or to taste: rare, medium, or well-done. (Although well-done venison IS NOT recommended.) These can also be broiled.
If you use bamboo skewers, soak them in water for 30 minutes so they don’t burn.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Middle Eastern
Microformatting by hRecipe.