Venison Meatballs   By Liz Robson

  • 500g Venison mince (We use Bradgate Park venison)
  • 250ml English red wine (we use Rondo)
  • 50ml port (optional)
  • 250ml chicken stock
  • 1 egg
  • 4 Red onions (or shallot)
  • 6 cloves of garlic
  • 6-10 button mushrooms
  • Tin of chopped tomatoes
  • Tablespoon of tomato puree
  • Olive oil or butter
  • Handful of Fresh Coriander
  • Salt and paprika pepper

  1. Chop the onions and garlic
  2. Keep a little of the garlic to one side for the sauce
  3. Mix the mince, onion, garlic, seasoning and egg together
  4. Form into about 6 balls dusting with flour
  5. Slowly fry the meatballs in oil/butter on the top and bottom so that they are brown
  6. Put the tomatoes, tomato puree, chopped mushroom, stock and red wine in the casserole
  7. Pop in the meatballs
  8. Cook for 1 hour at 200C removing the lid half way through to thicken the sauce.
  9. At this stage add the port to increase the depth of flavour of the sauce
  10. Garnish with coriander
  11. Serve with potatoes or rice and a green vegetable
  12. Accompany with either a light red wine or blackberry wine