Chop a mixture of carrots, parsnips, pumpkin (or any root vegetables) into bite size pieces. Drizzle over olive oil and mix through. Put into oven at 200c to start cooking.
Meanwhile make meatballs:
500 gms venison mince (we were lucky to have some wild venison mince given to us).
1 egg beaten lightly
1 small onion finely chopped
2 tablespoons tomato paste
1tsp mixed herbs (dried or fresh)
Mix together mince, tomato past, egg, herbs and season. Using wet hands roll into large balls (I made about 8) and then coat in plain flour.
Fry in a small amount of olive oil until nicely browned on all sides.
Take veges out of oven and turn all over. Place meatballs on top and brush with glaze made of tomato sauce, worcestershire sauce (or you can use soya sauce for less spice) and a bit of coffee.
No comments:
Post a Comment