Sticky Wild Venison Meatball Skewers
Baked wild venison meatballs with roasted pepper and a sticky soy-honey glaze, served on short party skewers.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 8
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 600 g wild venison mince
- 60 g dried breadcrumbs
- 1 egg, beaten
- 2 garlic cloves, grated
- 15 g fresh ginger, grated
- 2 spring onions, finely sliced
- 200 g red pepper, cut into 3 cm pieces
- 15 ml rapeseed oil
- 30 ml reduced-salt soy sauce
- 35 g honey
- 15 ml rice vinegar
- 10 g sesame seeds
- 1 g ground black pepper
The cut for this recipe
Wild Venison Mince
Method
Heat the oven to 200°C, or 180°C fan. Mix the mince, breadcrumbs, egg, garlic, ginger, half the spring onion and pepper. Shape into 24 equal meatballs about 3 cm across.
Arrange on a lined tray and brush with half the oil. Toss the red pepper pieces with the remaining oil and place on a separate part of the tray.
Bake for 20–25 minutes, turning once. Check the centre of several meatballs with a clean thermometer: they must be piping hot with no pink and reach 70°C for 2 minutes.
Meanwhile, simmer the soy sauce, honey and vinegar in a small saucepan for 2–3 minutes until slightly syrupy.
Toss the cooked meatballs and peppers in the hot glaze. Using clean utensils, thread two meatballs and a pepper piece onto each of 12 short skewers.
Scatter with sesame seeds and the remaining spring onion. Serve warm, with a bowl for used skewers.
Storage
Cool in shallow portions and refrigerate within 1–2 hours at 5°C or below. Eat within 48 hours. Freeze promptly for up to 3 months for best quality. Thaw in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
