Kofta's are not normally made with elk, but I figured I would give it a shot and be creative. I would have to say that it worked out pretty well and think its definitely a creative way to spice up venison! Well worth a try.
1 medium yellow onion, quartered
2 garlic cloves
1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)
1 lb. ground elk (or beef)
1 slice of bread, toasted until browned and soaked in water until fully tender
Salt and pepper
1 1/2 tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp ground sumac
1/2 tsp ground nutmeg
1/2 tsp paprika
Pita bread to serve
Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
Prepare pita bread and fixings. Prepare other sides and salads before you begin grilling.
In a food processor, chop the onion, garlic, and parsley.
Add the elk (or ground beef), bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
Lay the skewered kofta kebabs on a tray lined with parchment paper
Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.