Persian venison meatballs with apricots, saffron yoghurt and pomegranate

Serves: 4  Ingredients 400g venison mince, coarsely groundOne medium onion, peeled and finely chopped100g breadcrumbsOne large eggTwo garlic cloves, crushedA small bunch of dill, finely choppedA small bunch of coriander, finely choppedA small bunch of mint, finely chopped50g pine nutsThree tbsp plain flourOne tsp turmericOne tsp cinnamonOne tsp smoked paprikaTwo tsp cumin½ tsp ground allspiceSea salt flakesFreshly ground black pepperRapeseed oil, for fryingCoriander coarsely chopped, to serveMint coarsely chopped, to serveDill coarsely chopped, to serveNatural yoghurt, to servePomegranate seeds, to serve Instructions Preheat the oven to 180°C/160°Fan/375°F/Gas mark four.In a large bowl and using your hands, mix the venison, onion, breadcrumbs, egg, garlic, herbs, pine nuts, flour and spice.Season with salt and pepper.Keeping your hands wet with cold water, shape the mixture into golf ball size balls.Chill for 30 minutes.Heat the oil in a large sauté pan and sear the meatballs all over.Remove from the heat and put onto a roasting tray.Cook in the preheated oven for 10-15 minutes.Serve with the chopped coriander, mint, dill, yoghurt and pomegranate seeds scattered over.

Continue Reading Persian venison meatballs with apricots, saffron yoghurt and pomegranate

Pheasant pasties

With the days drawing out and spring arriving, why not create some tasty pheasant pasties? You can even pack them up in a picnic.

Continue Reading Pheasant pasties

Mixed Game Pie

A true winter warmer, this recipe is packed full of flavour and a tried and tested family favourite.

Continue Reading Mixed Game Pie

Venison nacho cheese bake

A perfect weekend meal to share with friends, ideal finger food for Bonfire night while enjoying the firework displays.

Continue Reading Venison nacho cheese bake

Pigging out on Pig(eon) Bol

As the main season for woodpigeon shooting approaches, one problem arises: how to make room in the freezer? I had a few successful days last year, and many pigeon breasts remain to be eaten.

Continue Reading Pigging out on Pig(eon) Bol
Close Menu