Persian Venison Meatballs

Persian Venison Meatballs

Persian Venison Meatballs

Persian Venison Meatballs with Apricots, Saffron Yoghurt and Pomegranate, by Rachel Green

Preheat the oven to 180°C/160°C fan/375°F/gas mark 4.

In a large bowl, using your hands, mix together the venison, onion, breadcrumbs, egg, garlic, herbs, pine nuts, flour and spices and 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 and cook in the preheated oven for 10-15 minutes.

Serve with the chopped coriander, mint, dill, yoghurt and pomegranate seeds scattered over.

Recipe created by Rachel Green, image by Michael Powell. 

The Eat Game Awards aim to celebrate the best of wild British produce by recognizing great culinary achievements and other contributions to the cooking and eating of game.  They offer those less familiar with game the chance to get a better understanding of how to cook it and the confidence to include it in their regular culinary repertoires.

Learn more about the Eat Game Awards here

 

Ingredients

Serves: 4

400g venison mince, coarsely ground
1 medium onion, peeled and finely chopped
100g breadcrumbs
1 large egg
2 garlic cloves, crushed
Small bunch dill, finely chopped
Small bunch coriander, finely chopped
Small bunch mint, finely chopped
50g pine nuts
3 tbsp plain flour
1 tsp turmeric
1 tsp cinnamon
1 tsp smoked paprika
2 tsp cumin
½ tsp ground allspice
Sea salt flakes
Freshly ground black pepper
Rapeseed oil, for frying
To serve:
Coriander, coarsely chopped
Mint, coarsely chopped
Dill, coarsely chopped
Natural yoghurt
Pomegranate seeds