Farm Raised Venison and Ginger Meatballs with Citrus Glaze
(makes 32 cocktail serves)
This recipe comes courtesy of Auckland nutritionist and food-writer Maria Middlestead. Farm raised venison mince is available at supermarkets under the Silver Fern Farms label. I prefer this over any other red meat mince as it is very low in fat. Ginger in syrup is sold in our Kitchen Shop and can be purchased online.
- 2 spring onions (white part and some green chopped)
- coarsely grated zest of 1 orange
- 500g farm raised venison mince
- 45g (1/2 cup) dry breadcrumbs
- 1 egg (lightly beaten)
- 2 cloves garlic (finely chopped)
- 50g (1/4 cup) ginger in syrup (finely diced)
- 1 tsp flaky sea salt
- 15ml (1 tbsp) olive oil
Into a second bowl place venison, breadcrumbs, egg, remaining spring onions, garlic, ginger, remaining peel and salt. Using your hands mix well to combine.
Working with approximately a tablespoon at a time, form mixture into 32 x 3cm balls. If you wish leave in refrigerator overnight, or proceed to cook.
Place oil into a heavy-based frying pan set over a medium heat. When oil is hot add half of meatballs, or so that they are in one layer with space between each. Brown on both sides for 2-3 minutes.
Remove to a warm plate and cover with a heavy tea towel. (Meatballs will be cooked further in the citrus glaze.)
Brown remaining meatballs in the same fashion.
Return all browned meatballs to frying pan.
Pour glaze over meatballs and stir to thoroughly coat.
Reduce heat to low. Cook, stirring occasionally, for 5-7 minutes or until meatballs are cooked through and glaze is glossy.
Skewer and serve hot sprinkled with reserved garnish.
- 100ml (1/3 cup + 1 tbsp) freshly squeezed orange juice
- 65ml (1/4 cup) marmalade (if chunky marmalade cut finely)
- 30ml (2 tbsp) Tamari soy sauce
- 1 tsp maize cornflour mixed with 2 tsp water
Lower heat, add cornflour and stir for 2-3 minutes or until glaze has thickened.