Venison Meat Balls & Kalamata Olives

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Venison Meat Balls & Kalamata Olives

Venison Meat Balls with Kalamata Olives

Venison Meat Balls with Kalamata Olives. It speaks for it self. We don’t seem to eat lots of venison I wonder why? You can often see me sitting at home on a dull raining day, but very happy, with this tasty gorgeous looking dish.  I am always looking for new things to try and different ways of using certain meats. I find venison very rich, but sweet and easy to add flavour to, although you really need to know what are you doing when you are cooking with venison.

As I am often on a diet, I eat lots if fish and chicken, but sometimes I get fed up with the similar food so I decided to give venison a go and create this recipe that is ideal for the winter. Also as it is low in fat, I thought why not cook venison?

We really need to try to bring back this beautiful meat – a long time ago, you could find it everywhere, but now I only find it in certain stores although venison has had a bit of a rise in popularity recently because of the fact that it’s lower in fat than so many other meats.

Well, lets see how easy it is to make:

Print Recipe
Venison Meat Balls with Kalamata Olives
Votes: 0
Rating: 0
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Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
portions
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
portions
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, add the minced venison, work with a fork then make a little boulette about 2" round or whatever size you want. Put them to chill in the fridge for about 30 mins just so they hold firm when you fry them.
  2. In a deep casserole dish, fry the oil then add the onions and cook for 2 mins. Add the boulettes and keep frying and turn from time to time until they are all nice and golden in colour.
  3. Now add the tomatoes, olives, chic peas and wine or vinegar and all the spices but not the water and bring to the boil, then lower the heat and simmer.
  4. If you see the the sauce is getting thicker, then add some water bit by bit as you need it.
  5. Remove from the pan and serve with some nice chunky bread.
Recipe Notes

This dish is very light - don't add too much water or you will lose the flavour. As the minced venison is sweet, you don't need to over-power it.

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