Venison kebab

Flatbread

Mix salt and baking powder into the flour. Add oil and the water bit by bit. It is easier to add than to remove. The dough must feel soft to work without sticking. Knead until no lumps of flour remain. Make approx. 8 equally large balls and flatten them in your hand. Bake them in a scalding hot forno on the stone. Approx. 2-3 minutes each side.

Kebab

Make a marinade of crushed juniper berries and garlic, the leaves from 3 sprigs rosemary (save the sprigs themselves), 3 sprigs thyme, salt and pepper. Leave the venison to marinate. Minimum one hour – preferably much longer.

Remove the meat from the marinade and brown at high direct heat. Sharpen a couple of rosemary sprigs and put the meat on them.

Wind the remaining thyme, rosemary (and pine needles if you can obtain them) round your kebab roll.

Back into the forno. Roast at medium heat for 25-30 minutes. Roasting depends on the size of the meat, the temperature of the oven. If you use a roasting thermometer, the core temperature should be approx 57-58 degrees. Leave to rest for 20 minutes before removing the herbs and cutting into thin slices.

Salt baked shallots

Spread out the kitchen foil. Place the peeled shallots, salt, thyme and oil on the foil. Fold together into a package. Bake in the forno by indirect heat for one to one and a half hours.

Halve the onions before serving, so people can pick their own sweet and soft onions to put on their kebabs.

Soured cream with mustard

Put the cream in a bowl and add sugar and lemon juice. Let it stand and soak for 10 minutes. The cream will be soured and slightly thickened. Season with coarse mustard, salt and pepper. Use as dressing.

In addition

Serve as a "do-it-yourself" kebab.