Venison Flatbreads

Venison Flatbreads


  • makes 6-8

An easy, new and exciting recipe to make burgers, meatballs, or grill steaks go further. Rolling them out as thinly as you can will make the dough go further. These can be piled with salad and rolled or folded like wraps to make a complete meal – an inside-out wrap that kids will love!


350g venison meatballs, burgers or grill steaks

180g onions, finely chopped

½ -1 teaspoon paprika, or your favourite spice or herb mix

200g wholemeal flour, plus extra for rolling

150g plain white flour

about 150ml water

spray vegetable oil, for frying

selection of spiralised vegetables, wholegrain salads and sauces

salt and freshly ground black pepper (optional)

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Break up the venison into "mince" either with your hands, in a stand mixer or food processor.

In a large bowl, mix together the mince and onion/shallot mix and season with your chosen flavouring (as the meat is already seasoned, you won’t have to add any more salt or pepper. Add the flour and mix together using your hands. Gradually stir in enough water to bring the mixture together into a soft ball.

Knead this on a floured surface for 2-3 minutes or until smooth and pliable.

Divide the dough into approx. 6/8 even pieces and shape into balls.

Roll each ball out as thinly as you can, sprinkling the work surface and the rolling pin with plenty of flour to prevent sticking.

Use a large, heavy frying pan and heat over a medium heat until hot.
Lightly spray each flatbread with oil then cook the breads one by one over a steady heat for about 1-2 mins a side, turning when beginning to show brown spots underneath. Pile onto a serving dish lined with foil as you go then wrap up and keep warm in a low oven until ready to serve with your favourite salads and sauces.


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