Baked venison meatballs

Greg Bowker

Ingredients

500 g	Venison mince (Main)
1	Onion, finely chopped
1 tsp	Fennel seeds
1 pinch	Dried thyme
1 pinch	Chilli flakes
1	Egg
¾ cup	Breadcrumbs
2 tins	Tomatoes, whole or chopped, approx. 330g each (Main)

Directions

1. Preheat oven to 180C.
2. 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.
3. 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.
4. 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.
5. Serve with mash or spaghetti, and garnish with parsley and lemon zest and parmesan.

Another venison dish from Delaney

• Venison stir-fry with cashews and coriander