Venison Shakshuka

Ingredients

1 pack Silver Fern Farms Ground Venison
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)

Venison Shakshuka

Method

Remove Silver Fern Farms Ground Venison 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 Ground 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.

Venison Shakshuka

Share this Recipe