Dinner · Middle Eastern · 20 min
Harissa-Spiced Venison Kofta with Charred Eggplant and Radicchio Salad
- Calories
- 728
- Protein
- 50g
- Carbs
- 77g
- Fat
- 20g
Ingredients
- 117.5 g ground venison
- 40 g scallions
- 76.6 g red lentil pasta
- 250 g eggplant
- 150 g radicchio
- 10.4 ml olive oil
- 20 ml rice vinegar
- 20 g harissa paste
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C). Toss cubed eggplant with 5 ml olive oil, a pinch of salt, and pepper. Roast on a parchment-lined tray for 20-25 minutes until tender and deeply golden.
- 02In a bowl, combine ground venison, half of the harissa paste (10 g), minced scallions, salt, and black pepper. Form into oblong kofta patties.
- 03Heat remaining 5.4 ml olive oil in a heavy cast-iron skillet over medium-high heat. Sear kofta for 3-4 minutes per side until charred and cooked through to a safe internal temperature of 160°F (71°C). Remove and rest for 3 minutes.
- 04Boil red lentil pasta in salted water for 6-8 minutes until al dente. Drain, reserving 2 tbsp of cooking liquid.
- 05Toss drained pasta with remaining harissa paste (10 g), 5 ml rice vinegar, and reserved pasta cooking water.
- 06Plate the harissa pasta as a base and top with roasted eggplant and venison kofta. Toss slivered radicchio with remaining 15 ml rice vinegar, a pinch of salt, and serve as a crisp salad garnish.
- 07Cook the venison until the venison reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
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