Juicy pressed venison prepared in the style of Greek gyros. The meat is marinated in yogurt, mustard, walnuts and aromatic spices, then roasted and cut into thin slices. Served with herb-seasoned roasted potatoes in their skins.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Venison and spices are warming; the yogurt marinade softens them.
Ingredients
Meat
- Onion – 500 g, cut into strips
- Roe deer or doe shoulder / breast – 2 kg (raw trimmed weight)
- Greek yogurt – 330 g
- Walnuts – 150 g, finely ground
- Mustard – 2 tbsp
Spices – meat
- Blue fenugreek – 1 tsp
- Dried onion – 1 tsp
- Sumac – 2 tsp
- Coriander – 1 tsp, crushed
- Caraway – 2 tsp, crushed
- Black pepper – 1 tsp, crushed
- Salt – 35 g
Potatoes
- Roasting potatoes – 2 kg, cut into quarters / sixths, skin on
Spices – potatoes
- Oregano
- Basil
- Smoked paprika
- Coriander
- Salt to taste
Method
- Stir the yogurt, mustard, walnuts and all the spices into the onion, mix thoroughly and let it sit.
- Slice the meat as thinly as possible, to mimic kebab or gyros.
- Layer the meat and the flavoring mixture in a baking pan, press it down firmly when done and let it marinate for at least 3 hours.
- Wash the potatoes, toss them with the spices and oil and put them into an oven preheated to 180 °C.
- After 30 minutes, raise the temperature to 250 °C, add the meat and roast for another 15–20 minutes. Take the potatoes out once they are tender enough.
- Once roasted, let the meat cool for about 25 minutes, then cut it into thin strips. Pour off the pan juices and reduce them.
Serving
Serve the roasted potatoes with the pressed venison, pour over the reduced pan juices and sprinkle with fresh parsley.
Key ingredients
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Walnuts
- Omega-3 (ALA) and antioxidants; traditionally support the brain and 'kidney' energy.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- Fenugreek (kasuri methi)
- Traditionally supports digestion and blood sugar; a gently bitter aroma.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Venison (roe deer)
- Delicate lean game; iron and protein.
Why it’s good for the body
- Venison is lean and rich in high-quality protein, iron and B vitamins.
- The yogurt marinade tenderizes the meat and adds an easily digestible tang.
- Walnuts bring omega-3 fatty acids and antioxidants.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- It can also be served in pita bread or with grilled vegetables.
- The meat can be made a day ahead – the flavor only gets deeper.