BBQ Wild Venison Sausage Flatbreads
Grilled wild venison sausages and charred peppers on warm flatbreads with rocket and yoghurt.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 8 wild venison sausages, about 600 g
- 2 red peppers, about 350 g, quartered and deseeded
- 15 ml rapeseed oil
- 4 flatbreads, about 280 g
- 150 g plain yoghurt
- 15 ml lemon juice
- 10 g parsley, chopped
- 60 g rocket, washed
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Prepare the barbecue at a steady medium heat with a cooler area. Mix the yoghurt, lemon juice, parsley, salt and pepper in a clean bowl and refrigerate.
Brush the peppers with half the oil. Grill for about 10–12 minutes, turning, until softened and lightly charred. Move to a clean covered dish away from raw-meat utensils.
Brush the sausages with the remaining oil. Cook for about 20–25 minutes, turning often and following their packet instructions. Move to the cooler area if the skins brown too quickly.
Probe the centre of each sausage with a clean thermometer. They must be piping hot with no pink and stay at or above 70°C for 2 minutes. Keep cooking until that check is met.
Warm the flatbreads briefly on a clean part of the grill. Slice the cooked sausages and peppers on a clean board using a clean knife.
Spread the flatbreads with yoghurt, add rocket, peppers and sausage pieces, and serve immediately. Peppers and sausages can cook alongside one another using separate tongs.
Storage
Store cooked sausage and peppers separately from bread, rocket and yoghurt. Cool and refrigerate the cooked food within 1–2 hours at 5°C or below and eat within 48 hours. Freeze cooked sausage and peppers for up to 3 months for best quality. Defrost in the fridge and use within 24 hours; reheat only once until piping hot. Keep cold toppings chilled and use within 24 hours.
