Grilled Venison Steaks with Stuffed Tabbouleh Tomatoes and Herb Yoghurt

By Silver Fern Farms
Grilled Venison Steaks with Stuffed Tabbouleh Tomatoes and Herb Yoghurt
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Steaks
  • 50 g Bulgur
  • ½ large onion
  • ½ bunch of mint
  • ½ bunch of parsley
  • 75 g of pomegranate seeds
  • 100 g of sheep's cheese
  • 1 tablespoon olive oil
  • ½ tablespoon white wine vinegar
  • Salt & pepper
  • ½ teaspoon ground cumin
  • 450 g tomatoes
  • 200 g of Greek yoghurt


Remove the venison steaks from the packaging and let bloom. Rinse the bulgur in a sieve with cold water. Bring the 100ml of water and the bulgur to the boil and then allow to swell for about 7 minutes at low heat, with the lid closed. Peel onion and cut into small cubes. Wash the herbs and finely chop them. Dice the sheep's cheese.

Put the bulgur in a large bowl and loosen up with a fork. Add onion, pomegranate seeds, olive oil, white wine vinegar and ¼ of the herbs. Season with salt, pepper and cumin and carefully mix with the sheep's cheese.

Cut off the upper quarter of the tomatoes and remove the seeds with a spoon. Fill the tomatoes with the bulgur salad.

Rub the steaks with oil and season with salt and pepper. Heat a fry pan, then fry the steaks for three minutes on each side (medium-rare). Place on a plate, cover and leave to rest for 5 minutes. Heat the tomatoes on the grill.

Mix the remaining herbs with the yoghurt and serve as a dip for the steaks and the stuffed tomatoes.

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