Venison Meatballs

Ingredients

For the venison meatballs

• 300g venison mince
• 1 small garlic clove, finely minced
• 2 tbsp breadcrumbs
• 1 egg yolk
• 1 tbsp chopped parsley
• ½ tsp smoked paprika
• Sea salt and black pepper
• 1 tbsp olive oil, for frying

For the sauce for venison meatballs

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp smoked paprika
• 200g chopped tomatoes or passata
• 60ml red wine or dry sherry
• 1 tsp agave syrup, optional
• Sea salt and black pepper

To serve (optional)

• Roasted baby potatoes
• Fresh green salad
• Crusty bread
• Extra parsley

Method

1. In a mixing bowl, combine the venison mince, minced garlic, breadcrumbs, egg yolk, chopped parsley, smoked paprika, salt and pepper.
2. Shape into small walnut-sized meatballs. You should get around 10 to 12, depending on size.
3. Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Brown the meatballs for 5 to 6 minutes, turning until coloured on all sides. Remove from the pan and set aside.
4. In the same pan, add the remaining olive oil if needed, then cook the onion gently for about 5 minutes until softened.
5. Stir in the garlic and smoked paprika and cook for 30 seconds, just until fragrant.
6. Add the chopped tomatoes or passata and the red wine or dry sherry. If needed, add the agave syrup to balance the acidity. Season lightly with salt and pepper.
7. Simmer the sauce for 8 to 10 minutes until thickened slightly. This richly flavoured tomato base makes an excellent venison meatballs sauce.
8. Return the meatballs to the pan and simmer for another 10 minutes, until cooked through and coated in the sauce.
9. Taste and adjust the seasoning, then serve hot. These venison meatballs are perfect as part of a tapas spread, but they also make a satisfying meal served with roasted baby potatoes and a crisp green salad.