Venison Kleftiko with Crushed herb potatoes and tzatziki Venison Kleftiko with Crushed herb potatoes and tzatziki
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Prep 10 minutes
Total 3 hours
Serves
US | Metric
Ingredients
  • 1 Shoulder of Venison (approx 1.4kg on the bone)
  • 6 Garlic Cloves, crushed
  • 500 g Baby New Potatoes
  • 2 Bell Peppers, roughly chopped
  • 4 tbsps Dried Oregano
  • 200 g Cherry Tomatoes, halved
  • Extra Virgin Olive Oil
  • Blackthorn Sea Salt
  • 1 Lemon (juice of)
  • 1 Red Onion, quartered

Venison Kleftiko with Crushed herb potatoes and tzatziki

Kleftiko is, without a doubt, one of my favourite dishes when I am on holiday in Greece. Traditionally cooked with Lamb, this wild game variant on a classic dish makes great use of a whole Venison Shoulder and you will be rewarded with tender chunks of meat served with roasted vegetables, flat breads and homemade Tzatziki.


A real crowd pleaser.

  1. Place your shoulder of venison in a roasting tray lined with baking paper. Drizzle Extra Virgin Olive Oil over the shoulder then coat both sides with oregano, garlic, sea salt and lemon juice.
  2. Leave the lemon halves in the tray then cover with a layer of baking paper and marinade in the fridge for at least 12 hours.
  3. Preheat oven to 160c.
  4. Remove the meat from the fridge and bring to room temperature. In the meantime, chop your pepper, onion and tomatoes, scattering them on and around the shoulder.
  5. Pour 200 ml water into the tray and fold the edges of the baking paper over so it is sealed shut.
  6. Place in the middle of the oven and cook for 2.5 to 3 hours.
  7. Add the baby new potatoes to a pan of boiling water and boil for 15 minutes. Drain them before transferring to a roasting dish and then gently crush them so the skin cracks open. Drizzle with olive oil and mixed herbs then pop them oven and cook until golden brown.
  8. With 30 minutes to go, remove the baking paper lid and increase the temperature to 220℃ to develop the crust.
  9. Remove the dish from the oven and carve the meat away from the bone.
  10. Serve with herby crushed potatoes, roasted vegetables from the tray and a nice glass of red.


Venison Kleftiko with Crushed herb potatoes and tzatziki Venison Kleftiko with Crushed herb potatoes and tzatziki

Venison Kleftiko with Crushed herb potatoes and tzatziki

Kleftiko is, without a doubt, one of my favourite dishes when I am on holiday in Greece. Traditionally cooked with Lamb, this wild game variant on a classic dish makes great use of a whole Venison Shoulder and you will be rewarded with tender chunks of meat served with roasted vegetables, flat breads and homemade Tzatziki.


A real crowd pleaser.

favorite
print
like
Prep 10 minutes
Total 3 hours
Serves
US | Metric
Ingredients
  • 1 Shoulder of Venison (approx 1.4kg on the bone)
  • 6 Garlic Cloves, crushed
  • 500 g Baby New Potatoes
  • 2 Bell Peppers, roughly chopped
  • 4 tbsps Dried Oregano
  • 200 g Cherry Tomatoes, halved
  • Extra Virgin Olive Oil
  • Blackthorn Sea Salt
  • 1 Lemon (juice of)
  • 1 Red Onion, quartered
  1. Place your shoulder of venison in a roasting tray lined with baking paper. Drizzle Extra Virgin Olive Oil over the shoulder then coat both sides with oregano, garlic, sea salt and lemon juice.
  2. Leave the lemon halves in the tray then cover with a layer of baking paper and marinade in the fridge for at least 12 hours.
  3. Preheat oven to 160c.
  4. Remove the meat from the fridge and bring to room temperature. In the meantime, chop your pepper, onion and tomatoes, scattering them on and around the shoulder.
  5. Pour 200 ml water into the tray and fold the edges of the baking paper over so it is sealed shut.
  6. Place in the middle of the oven and cook for 2.5 to 3 hours.
  7. Add the baby new potatoes to a pan of boiling water and boil for 15 minutes. Drain them before transferring to a roasting dish and then gently crush them so the skin cracks open. Drizzle with olive oil and mixed herbs then pop them oven and cook until golden brown.
  8. With 30 minutes to go, remove the baking paper lid and increase the temperature to 220℃ to develop the crust.
  9. Remove the dish from the oven and carve the meat away from the bone.
  10. Serve with herby crushed potatoes, roasted vegetables from the tray and a nice glass of red.