Venison Donner Kebab

This is a really easy and quick recipe with minimal ingredients to replicate a takeaway favourite. The venison works really well with the spices and tastes pretty bang on!


  • 400g Venison Mince
  • 35g Rusk (you can buy our gluten free rusk here)
  • 56g Coconut butter (make sure it’s food grade, not cosmetic!)
  • 1/2 onion, blitzed into a puree
  • 2 clove garlic, pureed
  • 1 tsp oregano/marjoram
  • 2 tsp cumin
  • 2 tsp coriander
  • 3 tsp salt
  • 1 tsp black pepper


  • Mix all the ingredients together and ensure they are very well blended and smooth
  • Roll up the mixture in foil to form a tight log shape. Twist the ends to help you get it tighter but be careful it doesn’t explode in the middle!
  • Bake in the oven at 180 degrees C for 45 minutes.
  • Check the log is formed and has reached temperature.
  • Then remove foil and bake for a further 10 minutes at 200 degrees C, rotating once.
  • Slice thin cuts from the kebab for your donner kebab and serve with naan/chip/pitta/salad.

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