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Prep Time50 Mins
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Cook Time50 Mins
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Serving6
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The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.
Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.
Ingredients
Nutrition
Daily Value*
- Total Fat: 45.8g 32%
- Chlosterols: 224mg 75%
- Sodium: 149mg 44%
- Iron: 5 mg 30%
- Water : 150ml 3%
Directions
Boil 10 min in melted butter. As soon as it is cooked, leave the wine, the chopped shallots and the crushed juniper berries in a pan. Peel the pears, open them in two and remove the seeds. Plunge them into the wine and poach them for 10 minutes. Let cool in the wine.
Preheat the oven to 240°C. Brown the fillet of venison with the oil in a frying pan over high heat. Place it in a buttered roasting tin, put it in the oven and cook it for 20 min. Let it cool down.
Spread the gingerbread crumbs on the work surface. Beat the eggs into an omelette with salt and pepper. Dip the beaten eggs, then roll it in the breadcrumbs, making sure that it is covered on all sides
Place in the freezer for 10 minutes to allow the coating to harden, then repeat the previous operation. Put the fillet back in the dish and return to the oven for 8 min at (250 °C), basting with 50 g of melted butter. As soon as cooked, let the fillet rest for 15 min in the oven with the door open.
Meanwhile, drain the pears. Reduce the wine until there is only 15 cl (a mustard glass), then add the remaining butter while whisking. Add salt and give a few turns of the pepper mill. Cut the into slices, place them on a bed of red wine sauce and garnish with sliced pears, arranged in a fan shape. Serve.
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