Prepare the kofta mixture. Place the Cowal Deer venison mince in a large mixing bowl. Add the grated onion, crushed garlic, cumin, coriander, smoked paprika, parsley, salt and pepper.

Mix thoroughly. Using clean hands or a wooden spoon, combine all the ingredients until evenly mixed.

Shape the koftas. Divide the mixture into 8 equal portions and shape each into an elongated sausage-shaped kofta.

Cook the koftas. Heat the olive oil in a large frying pan over a medium heat. Add the koftas and cook for approximately 8–10 minutes, turning regularly until browned and cooked all the way through. As these are made from minced venison, ensure the centre reaches 75°C.

Prepare the mint yoghurt. While the koftas are cooking, mix the natural yoghurt, chopped fresh mint, lemon juice and a pinch of salt in a small bowl.

Warm the flatbreads. Gently heat the flatbreads according to the packet instructions. Add a generous helping of shredded lettuce, sliced tomatoes and red onion.

Assemble and serve. Place two cooked venison koftas onto each flatbread, spoon over the fresh mint yoghurt dressing and serve immediately.