Baked venison meatballs
Photo by Greg Bowker
- Preheat oven to 180C.
- In a bowl, combine the venison, onion, fennel seeds, thyme, chilli flakes, egg, and breadcrumbs. Season well with salt and pepper. With clean hands, mix together until well combined.
- Roll into balls about the size of golf balls. Heat a little oil in a large frying pan, and working in batches, cook the meatballs for about 5-7 minutes so that you get a crisp, brown edge. Set aside, and continue in batches until all the meatballs are browned.
- Place all the meatballs in a roasting tray (or a large cast iron frying pan) then pour over the tins of tomatoes. Season well and place in the oven for 25-35 minutes, until the sauce has thickened.
- Serve with mash or spaghetti, and garnish with parsley and lemon zest and parmesan.
Another venison dish from Delaney