Venison Meatballs

Our venison mince is a great substitute for a classic Italian meat ball. Bursting with flavour, you wouldn’t know the difference! For a different twist try serving with ‘courgetti’ rather than spaghetti for a lighter, gluten free version.

Ingredients

  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 beef stock cube
  • 2 tinned tomatoes
  • 1 tsp olive oil
  • 125ml red wine
  • 1  large onion
  • 3 cloves garlic cloves,
  • 1 fresh red chilli,
  • Fresh basil to serve
  • 500g venison, minced
  • 1 tbsp sweet chilli sauce
  • 1 tsp dried thyme
  • ½ onion
  • Salt and pepper
  • 1 tbsp lemon
  • 1 egg, beaten
  • 2 tbsp plain flour

 

Method:

Heat the olive oil in a pan and add 1 onion, garlic, chilli, basil and oregano. Cook for a few minutes, then add the tinned tomatoes and crumble in the stock cube. Leave to simmer.

 

Meatballs:

Combine the venison mince with the other ingredients and mix well, then mould into balls. You should make about 14-16 meatballs.

Brown the meatballs in a frying pan, then add to the sauce, cover and simmer for approx 10 mins.

Serve with spaghetti or courgetti and garnish with fresh basil.