Spicy venison meatballs

Ingredients

4 Tbsp	Olive oil
1	Onion
2 cloves	Garlic
3 pieces	Toast bread slices
500 g	Venison mince (Main)
1 pinch	Cayenne pepper
1 tsp	Ground cumin
1 tsp	Fresh thyme
1	Egg
1 to taste	Salt & freshly ground pepper
12 pieces	Streaky bacon
1 to garnish	Fresh parsley

Sauce

3 Tbsp	Olive oil
1 tsp	Fennel seeds
2	Fennel bulbs
3	Tomatoes
500 ml	Beef stock

Directions

1. Heat 1 tablespoon of the oil in a frying pan, then add the finely chopped onion and garlic. Fry gently until golden. Cool.
2. 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.
3. 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.
4. 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

sauce

:

1. 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.
2. 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.
3. To finish, add the remaining 3 tablespoons of oil to the frying pan and gently sauté the meatballs until brown.
4. 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
5. Sprinkled with freshly chopped parsley.