Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 450 g lean venison, minced

  3. 1 small leek, finely chopped

  4. 1 medium carrot, finely grated

  5. 1/2 tsp ground nutmeg

  6. 1 medium egg white, lightly beaten

  7. salt and pepper

  8. cooked pasta or noodles and cooked vegetables, to serve

Instructions Jump to Ingredients ↑

  1. Place the venison in a mixing bowl together with the leek, carrot, seasoning and nutmeg. Add the egg white and bind the ingredients together with your hands until the mixture is well molded and firm.

  2. Divide the mixture into 16 equal portions. Using your fingers, form each portion into a small round ball.

  3. Bring a large saucepan of water to the boil. Arrange the meatballs on a layer of baking parchment in a steamer or large sieve and place over the boiling water. Cover and steam for 10 minutes until cooked through.

  4. Meanwhile, make the sauce. Wash and thinly slice the kumquats. Place them in a saucepan with the sugar and water and bring to the boil. Simmer for 2 to 3 minutes until just tender.

  5. Blend the sherry and cornflour together and add to the pan. Heat through, stirring, until the sauce thickens. Season to taste.

  6. Drain the meatballs and transfer to a serving plate. Spoon over the sauce and serve.


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