Venison is a delicious meat but as it is lean it benefits when combined with some fattiness which here comes from the blood pudding. It is a delicious combination and the meatballs can be used in a sauce to top a bowl of pasta or eaten in their own right with a puree and vegetables. You could also make them smaller still and serve with a dipping sauce as part of a festive drinks party.
Ingredients (makes 30 small meatballs)
- 300g minced venison
- 100g black pudding
- ½ onion, finely chopped
- 1 large clove of garlic, finely chopped
- 2 large chestnut mushrooms, finely chopped
- 1 egg
- 1 tbsp balsamic vinegar
- 1 tbsp panko breadcrumbs
- ½ tsp dried oregano
- 2 tbsp flour for dusting
- Extra virgin olive oil for frying
- 1 sprig of thyme
Method
Bring a frying pan with a couple of tbsp extra virgin olive oil to a medium heat and add the onion. Sweat the onion for 4-5 minutes until translucent and add the garlic. Continue cooking for a minute or so and add the mushrooms and sprig of thyme. Cook for a couple of minutes, stirring continuously and discard the stalk of the thyme. Leave to cool for 10 minutes.
Sprinkle a flat baking tin with 1 tbsp flour.
In a large bowl put the remaining ingredients and add the cool onion and mushroom mix. Take small spoonfuls of the meat and roll in the palm of your hands to make balls and put them on the floured tin. Dust the meatballs with the remaining flour.
Bring a large frying pan with a couple of cm of extra virgin olive oil to high heat. When the oil starts smoking and a small piece of bread dropped in the oil sizzles, put and meatballs in the oil, lower the heat a little and cook for 3-4 minutes in total, turning them so as to cook all round. Drain on a piece of kitchen paper.
‘Delicious served on top of a puree (here with parsnip) and drizzled with a sauce (here with my vegan almond dressing but tomato would suit them very well too).