Royal venison sheek kavaab

My earliest experience with venison was when I was not even ten years old, and I was intrigued by the flurry of activity in the kitchen as a whole deer carcass was skinned, cleaned, washed and divided amongst the huntsmen.

We ate it as kavaabs and everyone relished it. Dad always told me that venison is great for spicing and making kavaabs of different types and to this day I do very little else with venison - it is amazing how versatile this meat is, and how adaptable to spicing.</