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Gochujang Venison with Mushrooms and Kimchi Slaw

Venison Shakshuka

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Venison Shakshuka

Meat type
Cooking time
Preparation time

Venison Shakshuka


  • 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


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.

Recommended Cut:

Pasture-raised New Zealand Ground Venison

Our pasture-raised ground venison is a versatile option to use in burgers, meatballs, pasta or your favorite ground recipe. Extra lean, and high in protein, venison is nutritious and delicious.

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