Venison Meatballs

Good venison deserves a good recipe—something simple that lets the meat shine.

These venison meatballs are packed with flavour, easy to make, and just as good in a sandwich as they are on a plate of pasta. Whether you’re cooking at home or in camp, they’re a great way to put your hard-earned meat to good use.

Thanks to Rob Fickling for this recipe:

Ingredients for the Meatballs: 

1kg Venison mince 

¼ cup milk 

1 cup fresh breadcrumbs 

1cups fresh grated parmesan cheese 

1 beaten egg 

2 cloves garlic 

1 cup grated mozzarella to serve 

½ tsp dried oregano 

½ tsp ground fennel 

2 tblsp olive oil 

Basil leaves to serve  

Ingredients for the sauce: 

1 onion, finely chopped 

2 cloves garlic 

2 tblsp olive oil 

1 can crushed tomatoes 

200ml chicken stock 

Salt & pepper 

Method: 

Preheat oven to 200’C. In a small bowl add milk to breadcrumbs and allow to soak for 2 minutes. 

In a large mixing bowl add mince, parmesan cheese, beaten egg, garlic, oregano & fennel and mix using your hands mix until combined well. 

Working with slightly oiled hands, shape each meatball using approximately 2 tblsp of the mixture (At this stage meatballs can be packaged and frozen for later use if required)  

Heat oil is a deep ovenproof frypan over medium heat. Add the meatballs & cook for 5-7 minutes turning frequently until browned all over. Remove from the pan and set aside. 

To the pan add oil, onion, garlic and cook for 3 minutes or until softened. Add crushed tomatoes and chicken stock as required, bring to a simmer to reach desired sauce consistency. Season as required. 

Return meatballs to pan, scatter with Mozzarella cheese and bake in the oven for 10-15 minutes until meatballs are cooked through and cheese is bubbling. 

Serve with your favourite pasta & garnish with fresh basil leaves.