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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 medium-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 Mince, 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.
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Mince is naturally lean, healthy and delicious. This is a versatile option with a subtle yet distinctive taste.