|4 Tbsp||Olive oil|
|3 pieces||Toast bread slices|
|500 g||Venison mince (Main)|
|1 pinch||Cayenne pepper|
|1 tsp||Ground cumin|
|1 tsp||Fresh thyme|
|1 to taste||Salt & freshly ground pepper|
|12 pieces||Streaky bacon|
|1 to garnish||Fresh parsley|
|3 Tbsp||Olive oil|
|1 tsp||Fennel seeds|
|500 ml||Beef stock|
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- Heat 1 tablespoon of the oil in a frying pan, then add the finely chopped onion and garlic. Fry gently until golden. Cool.
- Remove the crusts and pulse the stale bread in the food processor for a minute to form large crumbs. Tip the venison mince into a large bowl and add the onion and garlic mixture, breadcrumbs, cayenne, cumin and thyme.
- Beat the egg and add with salt and pepper to taste. Use your hands to work this mixture, kneading for about 3-4 minutes so it becomes sticky and well mixed.
- Divide into 12 meatballs, each a little larger than a golf ball, and wrap a slice of bacon around each one, securing with a toothpick. Set aside to rest for about 15 minutes.
To prepare the
- heat the oil in a saucepan, then add the fennel and fennel seeds. Gently cook over a low heat for about 10 minutes, tossing occasionally until the fennel softens.
- Chop the skinned tomatoes and add to the fennel with the stock. Allow to bubble up, then cover with the lid and simmer gently for 15 minutes.
- To finish, add the remaining 3 tablespoons of oil to the frying pan and gently sauté the meatballs until brown.
- You may need to do this in 2 batches. Add the meatballs to the sauce and leave to simmer for a further minute or two. Serve
- Sprinkled with freshly chopped parsley.