venison meat balls
venison meat balls - juicy & tasty
IngredientsMakes: 576g (16)
| 748g | venison meat ball mix | (recipe below) | |
| 30g | plain flour | ||
| 30g | olive oil |
Method
| Divide the mix into half. Repeat for each half until you have 16 chunks. |
| Roll into balls and coat with flour. Shallow fry until golden on the bottom, the turn and repeat. |
| Put to one side to drain, keep warm until needed. |
venison meat ball mix
IngredientsMakes: 748g
| 65g | eggs | ||
| 55g | milk | ||
| 35g | bread crumbs | ||
| 160g | mushrooms | ||
| 125g | onions | ||
| 145g | smoked streaky bacon | ||
| 300g | minced venison | ||
| 3g | salt | ||
| 3g | black pepper |
Method
| Whisk the egg & milk & add it to the bread crumbs. The breadcrumbs soak up the liquid and give a juicier meatball! |
| Dice the mushrooms 1/4 inch / 1/2cm, cook until browned. |
| Repeat for the onions in the same pan. |
| Dice the bacon in the same way nice and small. |
| This adds fat content and keeps the meat ball juicy but we don't want big stringy bits of fat so fine chop! |
| Add all the ingredients to the pre-soaked breadcrumbs and mix until homogenous. |
| Fry off a small patty to check the seasoning and adjust as necessary. This mix is heavy on the black pepper - goes well w/ the venison! |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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