Recipe: Venison meatballs with saffron

When served in little bowls these are perfect nibbles to serve when entertaining.

Serve these nibbles in small bowls topped with a little sauce.

Ingredients:

500g minced farmed venison

4 Tbsp chopped flat-leaf parsley

2 cloves garlic, chopped

1 small egg

Salt and freshly ground pepper to taste

Flour for dusting

1/4 cup extra-virgin olive oil

2 shallots, diced

1/2 cup each: good beef stock, red wine

1/4 tsp each: paprika, saffron threads

Method:
1.Combine the venison, the egg, half the garlic, 1 tbsp of the parsley and seasonings in a food processor. Blend, until well mixed. Roll into 2.5cm balls. Dust with flour. Set aside.

2.Heat the oil in a heavy frying pan over medium-high heat. Add the meatballs and saute until browned all over, about 8 minutes. Using a slotted spoon, transfer the meatballs to a plate. Add the shallots to the pan. Saute on medium heat, until tender. Stir in the stock, wine, paprika and saffron. Return the meatballs to the pan, cover and simmer, until tender, about 25 minutes. Uncover, add the remaining parsley and garlic. Simmer, until thickened.

Serve 1-2 per person. Makes about 20.