Red deer meat skewers, potato salad and grilled corn tzatziki

Red deer meat skewers, potato salad and grilled corn tzatziki

Preparation time 1h

4 portions

Ingredients

500 g of red deer minced meat (or reindeer minced meat)
½ bunch of fresh thyme
½ bunch of fresh oregano
2 tbsp smoked paprika powder
1 tbsp onion powder
1 tsp cumin
1 egg yolk
salt
pepper
8 skewers
Grilled Corn Tzatziki
2 dl Turkish yogurt
2 ears of corn
½ cucumber
1 clove of garlic
1 tbsp salt
pepper
Potato Salad
16 firm potatoes
½ red onion
1 bunch of parsley
1 bunch of oregano
65 g of baby spinach
65 g of arugula
Dressing
1 egg yolk
1 tbsp white wine vinegar
2 tsp French mustard
3 tbsp olive oil
1 tsp lemon juice
salt
pepper
½ red onion
1 bunch of parsley

Instructions

Grilled corn tzatziki

Start by preparing the tzatziki. Rinse and grate the cucumber with a coarse grater, place on a deep plate with salt and set aside for about 30 minutes, so the cucumber releases excess liquid. Squeeze out the liquid and mix the grated cucumber with yogurt. Add crushed garlic, season with pepper, and add more salt if necessary. Grill one cob of corn, cut the kernels off and add them to the sauce.

Potato salad

Boil well-washed potatoes in their skins until cooked but still firm. Cut the potatoes in half.

Finely chop the red onion, parsley, and oregano.

Mix the egg yolks, vinegar, lemon juice, and French mustard in a bowl. Gradually whisk in the oil into the sauce. Season the dressing with salt and pepper.

Mix the dressing with the potatoes. Let the potato salad marinate until the skewers are ready.

Red deer meat skewers

Mix all the ingredients and let the meat rest in the refrigerator for 10 minutes.

Shape the meat around the skewer by hand.

Grill over direct heat until the skewers are nicely browned. Serve.

The recipe was created by Sweden’s Masterchef Gabriel Jonsson.

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