Wild Venison Meatball and Couscous Traybake

Ingredients

• 600 g wild venison mince
• 40 g dried breadcrumbs
• 1 egg, beaten
• 2 garlic cloves, finely grated
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 300 g courgettes, cut into 2 cm pieces
• 300 g cherry tomatoes
• 150 g red onion, cut into thin wedges
• 25 ml olive oil
• 250 g couscous
• 300 ml boiling low-salt vegetable stock
• 20 ml lemon juice
• 15 g parsley, chopped
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 210°C, or 190°C fan. Mix mince, breadcrumbs, egg, garlic, cumin, paprika and half the seasoning. Shape into 20 equal meatballs, then clean your hands and preparation surfaces.

2. 2

   Toss the courgettes, tomatoes and onion with 15 ml oil and the remaining seasoning in a large roasting tin. Spread in one layer and roast for 10 minutes.

3. 3

   Brush the meatballs with 5 ml oil and arrange between the vegetables. Roast for 20–25 minutes, turning the meatballs once.

4. 4

   Probe several of the largest meatballs. Their centres must reach 70°C for 2 minutes, be piping hot and have no pink. Allow more time if needed.

5. 5

   During the final 10 minutes, cover couscous with the boiling stock in a heatproof bowl and leave for the packet time. Fluff and add the remaining oil, lemon juice and parsley.

6. 6

   Spoon the couscous onto plates or a serving dish and top with the cooked meatballs, vegetables and roasting juices.