Scandi Venison Meatballs
Creamy and slightly sweet, this hearty venison meatball recipe is a really comforting recipe. The pop of flavour from the redcurrants is absolutely delicious with the venison.
Venison is a lean, naturally-raised meat packed with iron and B vitamins. Deer management is important to help our trees and other vegetation to flourish.
These yummy meatballs make an easy, nutritious and fun family supper or weekend lunch.
Scandi Venison Meatballs
- 1 tbsp Olive Oil
- 1 Onion
- 1 clove Garlic
- 1 Courgette
- 500 g Venison (mince)
- 1 Egg
- 0.5 tsp Allspice
- Salt and Pepper
- 2 tbsp Olive Oil
- 25 g Butter
- 25 g Spelt Flour
- 300 ml Chicken Bone Broth
- 100 ml Double Cream
- 1 tsp Dijon Mustard
- 1 tsp Soya Sauce
- 100 g Redcurrants (fresh or frozen)
- 1 tbsp Parsley (chopped, fresh)
- Chop the onion, crush the garlic and finely grate the courgette. Heat 1 tbsp olive oil in a large frying pan over a medium heat, and sauté the onion, garlic and courgette for 5 minutes, until soft. Remove from the heat to cool.
- In a mixing bowl, combine the venison mince, egg, all spice, salt, pepper and the cooled onion, garlic and courgette (keep the frying pan for cooking the meatballs). Mix the ingredients together well, then divide and roll the mixture into approximately 20 balls.
- Heat 2tbsp olive oil into the large frying pan, then fry the meatballs until brown all over. Remove the cooked meatballs from the pan, popping them onto a plate to rest whilst you make the sauce.
- Melt the butter in the frying pan. Add the spelt flour and cook for a few minutes, stirring all the time. Gradually add the chicken bone broth to make a thin and smooth sauce, continuously stirring, then add the cream, Dijon mustard and soya sauce.
- Return the meatballs to the pan to heat through, along with the red currants (you could keep back a few red currants to sprinkle on the top). Finish the dish with chopped fresh parsley.
- The meatballs are delicious served with mashed potatoes, quinoa or rice, and lots of green vegetables.
- If you can’t source venison mince, try using beef, lamb or pork mince instead. You can also use plant-based mince such as pea and fava bean mince
- If you can't get fresh redcurrants then here are some alternative tips. Frozen berry mixes often contain redcurrants or stir in two teaspoons of redcurrant jelly. You can also use dried cranberries instead of the redcurrants.
- Egg-free: use a tablespoon of ground flax to bind the mince.
- Dairy-free: use a vegan/plant-based spread and switch the cream for 70g cashew butter or tahini with 30ml of water
- Gluten-free: use Doves Farm flour or Sorghum flour instead of spelt and switch the soya sauce to Tamari soya sauce or Coconut amino sauce.
- Stores in the fridge for up to 48 hours and can be reheated.
Tried this recipe?Let us know how it was!
I love your recipes but wondered where I could find the nutritional information for each one please? Thanks
There are many angles to assess nutritional content of recipes – to break each one down into every single mineral, vitamin and amino acid would be very hard to do especially as portion size varies quite a bit. All my recipes incorporate my mantras of cooking from scratch and using nutrient dense foods as well as providing allergen switches. This recipe is rich in iron and calcium and as well as anti-inflammatory polyphenols.
Thank you, I was wondering more in terms of sugar, carbs, fibre etc or do you think there are better ways to consider nutrition?
It is really complex to do this to be honest – this recipe does not contain any measurable sugar and around 6g of carb per portion (from the spelt flour). I hope this is helpful. Lucinda