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RECIPE: VENISON GOZLEME

Pan-sear

40 Minutes

Serves 2-3

Difficulty: Simple

These stuffed Turkish flatbreads are a quick and easy meal that doesn’t hold back on flavor. Traditionally made with a simple unleavened dough, Mark Cockcroft switches it up with tortillas to make for a convenient shortcut. Filled with venison, spices, and spinach, it's the perfect meal for on the go or staying in!

Ingredients
  • 1 lb Ground Venison
  • 2 Garlic Cloves, minced
  • 1 small onion, chopped
  • 3 Tbsp tomato paste
  • 5 oz (1 tub) baby spinach, chopped
  • 1 lemon
  • ¾ tsp dried mint or 1 Tbsp chopped fresh mint
  • ½ - 1 tsp hot smoked paprika, urfa or Aleppo chile flakes
  • 2 tsp ground cumin
  • Salt & ground black pepper
  • ¾ cup water
  • 1 cup crumbled feta cheese
  • 4 large flour tortillas
  • 2 Tbsp olive oil, divided
Directions
Sauté vegetables and ground venison:

Add 1 Tbsp olive oil to a large sauté pan and place over medium heat. Add onion and sauté for 5 minutes or until soft but not browned. Add garlic and sauté for 1 minute. Add venison and stir to break up the meat into little pieces. Cook until no longer pink on the exterior, but not browned, and add cumin, mint, paprika or other chiles, and tomato paste; stir to combine. Add water, ½ tsp salt, and ½ tsp ground black pepper; mix thoroughly, continuing to break up the meat. 

Add spinach and feta cheese:

Adjust heat and simmer gently until the water is almost evaporated and meat is thoroughly cooked for about 6 minutes. Add spinach and mix. Cook until the pan is just about dry and spinach is fully wilted. Squeeze the juice from the lemon into the pan and mix thoroughly. Taste for seasoning, remembering that the feta will add a decent amount of saltiness. Set aside to cool for 10 minutes. Fold in feta, making sure to leave some visible crumbles.

Fill tortillas with meat filling and toast in pan:

Wipe out the pan and set over medium heat. Divide venison mixture among the center of the tortillas in a rectangular shape. Fold each tortilla over like a letter making sure to enclose the ends. Add ½ Tbsp olive oil to the pan and cook 2 filled tortillas, seam-side down first, until golden brown on each side, transfer to plates, and keep warm. Repeat with remaining ½ Tbsp oil and tortillas. Cut in half if desired and serve.

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