Makes 30 meatballs
• 500g minced venison
• 1 medium onion, finely diced
• ½ red pepper, finely diced
• 150g mushrooms, finely diced
• 2 tsp of soy sauce
• 1 egg
• ½ cup of Panko breadcrumbs
• ½ cup blueberries
• 1 cup beef stock
• Cooking oil
• Salt and pepper
1. Preheat the oven to 180C. Gently cook the diced onion, red pepper and mushroom in a little oil. Once softened, allow to cool and drain on a paper towel. Mix this into the minced venison. Add the soy, egg and breadcrumbs and season well with salt and pepper. Roll the mix into small meatballs. If you have time, chill these for an hour or so. It helps the mix come together.
2. Heat two tablespons of oil in a heavy-based pan. Dust the meatballs with a little cornflour and cook them in batches on a moderate heat. Keep the balls turning to colour evenly and seal the outsides.
Sit these in a baking dish and pop into the oven for 10 minutes to finish the cooking.
