Red deer meat skewers, potato salad and grilled corn tzatziki

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.