Wild Venison Shakshouka

A warm and hearty breakfast - worth getting out of bed for during those chilly months. Serve it with pita or naan straight out of the oven, or hummus, salad and roast potatoes for a filling brunch.

Ingredients (serves four)

1 Onion sliced

5 Coves garlic minced

1 Splash of cooking oil

1 tbls. smoked paprika

3 Sprigs thyme

1 Pinch of coriander seeds

1 Pinch of cumin powder

400g Diced canned tomato

400g Canned tomato passata

80g Sundried tomato sliced

400g Borlotti beans drained and rinsed

400g Fagiola blanca beans

500ml Reserved venison stock

1⁄2 Venison shoulder braised and pulled

4 Eggs

1⁄2 Stale loaf of sourdough crumbed

1⁄2 Bunch chopped parsley

100g Shredded Parmigiano Reggiano

Salt and pepper to taste

How to make it

  1. Mix bread crumb with Parmigiano cheese and parsley and set aside
  2. Heast large skillet with cooking oil and sweat onions and garlic until tender
  3. Add spices and thyme and saute for 2 minutes
  4. Deglaze pan with the canned tomatoes
  5. Add beans, sun dried tomatoes and shredded venison shoulder
  6. Add venison stock and bring to a gentle simmer
  7. Season to taste
  8. Gently indent pockets and crack eggs into them
  9. Place lid over pan and bake until eggs are almost cooked
  10. Add bread crumb mix and bake until golden brown
Venison shakshouka being served
bread crumbs on top

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