Venison Shakshuka

Ingredients

• 1 pack Silver Fern Farms Venison Mince
• 3 Tbsp olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp coriander, ground
• 1 tsp cumin seeds
• 1 medium yellow onion, diced
• 1 12-ounce jar roasted red peppers , thinly sliced
• 1 Tbsp harissa
• 1 14-ounce can crushed tomatoes 
• 4 large eggs
• 56 gram block of feta, sliced
• ¼ cup mint leaves
• Crusty bread (for serving)

 

Method

Remove Silver Fern Farms Venison Mince from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Heat oil in a 10” cast iron over medium heat. Add sliced garlic and cook, stirring often until the garlic is golden brown and crispy, remove garlic into a paper towel lined plate.

Increase to med-high high. Add onions and cook until browned, about 6 mins. Add cumin and coriander and cook just until fragrant, about 30 seconds.

Add venison, breaking up into small pieces until cooked through about 4 mins. Season with salt and add red peppers, harissa and crushed tomatoes. Continue to cook until the sauce is bubbling, about 2 mins. Taste and season with salt if needed.

Create 4 small wells with the back of a spoon, crack and egg into each well. Cover pan and cook until the whites are set, and the yolks are still a little runny, about 4-6 mins.

Crumble feta over the shakshuka. Top with mint leaves, crispy garlic and serve with crusty bread.