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Chilli venison meatballs

Name: Chilli venison meatballs
Yield: 6
Ingredients: 750 g Minced venison (Main); ½ cup Breadcrumbs; 1 tsp Dry mixed herbs; 1 Egg, lightly beaten; 3 Tbsp Cornflour; 1 can Tomato puree, 410g, we use Watties; 1 Tbsp Tomato paste; ¼ cup Red wine; ¼ cup Malt vinegar; ¼ cup Water; 2 Tbsp Brown sugar; 1 Bay leaf; ¼ tsp Ground nutmeg; ¼ tsp Ginger; 1 medium Onion, sliced; 1 Long red chilli

for 6 people

Jan Bilton

Food writer and cookbook author.

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A family favourite — use less or more chilli according to taste.

750 g	Minced venison (Main)
½ cup	Breadcrumbs
1 tsp	Dry mixed herbs
1	Egg, lightly beaten
3 Tbsp	Cornflour

1 can	Tomato puree, 410g, we use Watties
1 Tbsp	Tomato paste
¼ cup	Red wine
¼ cup	Malt vinegar
¼ cup	Water
2 Tbsp	Brown sugar
1	Bay leaf
¼ tsp	Ground nutmeg
¼ tsp	Ginger
1 medium	Onion, sliced
1	Long red chilli

Preheat the oven to 180C.
Combine all the ingredients for the meatballs — except the cornflour. Roll into 3-4cm balls. Dust with the cornflour. Place in a single layer in a baking dish.
Whisk the ingredients for the sauce — except the onion and chilli — until smooth. Add the onion and chilli and bring to the boil. Pour over the meatballs.
Cover and bake for 1 hour or until cooked.