Spanish Spiced Venison Meatballs

By Ginny Grant, Cuisine magazine
Spanish Spiced Venison Meatballs
Preparation Time
10min
Cooking Time
0min
Serves
5-6
Difficulty
Easy
Rating
Click stars to rate

Ingredients

Meatballs

  • 1 packet Silver Fern Farms venison mince
  • 2 cloves garlic, finely chopped
  • 1 cup panko breadcrumbs
  • ½ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 2 tablespoons chopped parsley
  • 1 egg, lightly beaten
  • ½ cup milk

For the sauce

  • 2 tablespoons olive oil
  • 2 rashers streaky bacon, finely chopped
  • 1 red onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 jarred red pepper, finely chopped
  • ½ cup dry sherry (or use shao xing wine)
  • 500 mls chicken stock
  • 1 tablespoon chopped parsley to serve

Method

Meatballs

Combine all the meatball ingredients together, mixing well, Roll into small meatballs and keep in the fridge until ready to cook. Fry lightly in a frypan to get a little colour then add to the sauce.

Sauce

In a wide saucepan heat the olive oil, and fry the bacon, onion and carrot until soft, 5-7 minutes. Add the garlic, smoked paprika and tomato paste and cook for another minute. Add the bay leaves, red pepper and sherry and bring up to a simmer. Add the chicken stock and bring to a simmer.  Cook for 10 minutes. While the sauce is cooking, fry the meatballs in a frypan to brown for a few minutes. Add to the sauce and poach covered, for 10-15 minutes or until cooked through. Carefully remove the meatballs and reduce the sauce a little until it has thickened slightly, and stir through the parsley.   Put into small serving dishes with a little sauce and toothpicks. Serve with crusty bread.

 

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