Go Back
venison kibbeh

Venison Kibbeh

Jordan Tony
This kibbeh recipe uses ingredients that are more suited to be grown and foraged in North America, but it doesn't sacrifice any of that classic Syrian kibbeh flavor. And this is coming from someone who likely ate kibbeh as one of my first solid foods so you can trust me on that!
Prep Time 30 mins
Cook Time 40 mins
Course Main Course
Cuisine Mediterranean, Syrian
Servings 4 people

Ingredients
  

  • 2 lbs venison roast
  • 2 cups corn grits or burghul wheat
  • 1 large onion minced
  • 1/2 cup chopped hickory nuts or pine nuts
  • 1 tablespoons cumin
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon black walnut oil or olive oil

Instructions
 

  • Grind your venison roast using the finest setting on your meat grinder and then grind it again for good measure.
  • Heat two cups of water and pour over your corn grits or burghul wheat in a bowl to rehydrate.
  • Finely mince the onion until it is almost a paste.
  • Chop your hickory nuts into rice size chunks. Sautee them with a little bit of kibbeh meat for the filling.
  • Mix the ground venison, rehydrated corn grits, minced onion and walnut oil in a large bowl and add the spices. Mix well with clean hands.
  • Line a deep baking dish with some oil and press half of the kibbeh meat mixture into an even layer on the dish. Pour the roasted nut filling evenly over the bottom layer and top it with the other half of the kibbeh meat mixture.
  • Using a sharp knife, cut a diamond pattern into the kibbeh to form bite-size pieces.
  • Bake in a 400 degree oven for around 40 minutes, top with fresh parsley and enjoy!
Keyword Kibbeh, Venison