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Prep Time15 Mins
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Cook Time1 Hour 45 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
The day before, brown the cubes of venison in hot oil in a casserole dish, then remove them. Discard the fat from the pan, add the butter and the chopped onion and let it brown. Put the meat back in the pan, powder it with flour and cocoa, stir to coat the pieces well.
Pour the orange juice and the wine on the meat, complete with water. Add the stock cube, juniper, pepper and cinnamon. Simmer for 1 hour and 15 minutes over low heat and covered, then remove the pieces and strain the sauce over them.
The same day, reheat the venison stew. Crush a truffle with the butter, salt and pepper; slice the second one. Cook the pasta in boiling salted water, drain it and add the truffle butter.
Arrange the tagliatelle in a crown on a large dish, place the civet in the middle and decorate with slices of truffle and cranberries. Serve. Our advice : Make sure the truffles are clean and a deep black-brown color, a sign of maturity. Canned truffles are generally small. Sterilization has reduced their flavor but their quality remains interesting. They are easily available in supermarkets during the holidays.
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