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<\/p>\n
Ground Venison Kabobs with Tomato Jam<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 2 pounds venison, ground,\n90% lean<\/li>\n
- 2 tablespoons ice-cold water<\/li>\n
- 2 cups fresh flat-leaf parsley, finely chopped<\/li>\n
- 1 cup fresh mint, finely chopped<\/li>\n
- 1\u00bd cup fresh cilantro, finely chopped<\/li>\n
- \u00bd cup onion, finely minced<\/li>\n
- 2 tablespoons za\u2019atar (Middle Eastern Spice Blend)<\/li>\n
- 1 tablespoon plus 1 teaspoon salt<\/li>\n
- 2 teaspoons garlic, finely minced<\/li>\n
- About 2 tablespoons grapeseed oil<\/li>\n
- About \u00bd cup Tomato Jam\n(recipe following)<\/li>\n<\/ul>\n
Heat a grill for direct high heat.<\/p>\n
In a large bowl, crumble the venison and pour the ice water over the top. With gloved hands, gently mix in the parsley, mint, cilantro, onion, za\u2019atar, salt, and garlic to combine. Divide into 4-ounce portions (about 10) and shape each into a log around a long metal skewer, pressing gently.<\/p>\n
Scrape the grill clean and coat it with oil. Brush the skewers all over with the oil, and grill for 2 minutes. Turn and grill for another 2 minutes, then turn one final time and grill for 2 minutes more. The 6-minute cooking time is for medium-rare kabobs\u2014the perfect doneness to serve venison. Transfer the kabobs to a platter and let rest for 5 minutes before serving.<\/p>\n
For the Tomato Jam<\/strong><\/p>\n
Makes about 2 cups<\/p>\n
- \n
- 28-ounce can whole peeled canned plum tomatoes, with juice<\/li>\n
- 6-ounce can tomato paste<\/li>\n
- \u00bd cup onion, finely minced<\/li>\n
- \u00bd cup dark brown sugar, packed<\/li>\n
- \u00bc cup red wine vinegar<\/li>\n
- 3 tablespoons garlic, minced<\/li>\n
- 1 teaspoon salt<\/li>\n
- \u00bc teaspoon ground cinnamon<\/li>\n<\/ul>\n
Empty the can of tomatoes and juice into a heavy-duty, nonreactive, 3-quart saucepan.<\/p>\n
Using your hands, squeeze and crush the tomatoes. Stir in the tomato paste, onion, sugar, vinegar, garlic, salt, and cinnamon, and bring the mixture to a boil over medium-high heat.<\/p>\n
Reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally, about 45 minutes.<\/p>\n
Remove from the heat and use an immersion blender or stand mixer to puree the mixture until smooth.<\/p>\n
Return to heat and simmer until it has a thick, jamlike consistency, another 10 minutes. Store, covered, in the refrigerator for up to 3 months.<\/p>\n