Venison Flatbread with Sautéed Vegetables and Preserved Lemon Hummus


  • 1 green pepper
  • 1 onion
  • ¼ head savoy or green cabbage
  • 1 can chickpeas, strained
  • 3 garlic cloves
  • 2 pieces of preserved lemon
  • Canola oil & olive oil
  • 1 lb venison steak
  • Pita breads
  • Lime and cilantro for garnish


  1. Thinly slice the green pepper, cabbage, and onion, and cook in a medium-high heat frying pan with a big glug of olive oil for 4-5 minutes.
  2. Open and drain the can of chickpeas. Into the can, add the garlic cloves, the preserved lemon, a pinch of salt, and ¼ cup canola oil. Use an immersion blender to blend everything together until smooth. Add water or canola oil to thin out the hummus to your desired consistency.
  3. In a medium-high heat frying pan, add thinly sliced venison steak, a big pinch of salt, and a glug of olive oil and cook for 4-5 minutes, until browned.
  4. Place your pita breads under a hot oven broiler and toast for no more than 1 minute until hot and starting to crisp. 

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