Minty Venison-Feta Meatballs with Pearl Couscous, Pomegranate, Kale, and Labne

Ingredients

• 1 pack Silver Fern Farms Ground Venison
• 4 tablespoons olive oil, divided
• 1/2 medium onion, finely chopped
• 3 cloves garlic, grated and divided
• 1 teaspoon kosher salt, plus more to taste
• Black pepper, for seasoning
• 1/2 cup Panko breadcrumbs
• 1 large egg, whisked
• 1 tablespoon pomegranate molasses, plus more for drizzling
• 1/2 cup crumbled feta
• 4 tablespoons finely chopped fresh dill, divided
• 4 tablespoons finely chopped fresh mint, divided
• 1 ¼ cups pearl (Israeli) couscous
• 2 cups chopped kale (about ½ medium bunch)
• 3/4 cup labne (or whole milk Greek yogurt)
• 1 lemon, zested and juiced

Method

In a large (10-12 inch) cast iron skillet with a fitting lid, braiser, or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until softened and translucent, 5 minutes. Add 2 cloves grated garlic and cook 1 minute. Transfer onions to a small bowl to let cool slightly. Wipe out skillet.

Remove Silver Fern Farms Ground Venison from the fridge and packaging. In a large bowl, use the back of a rubber spatula or your hands to mix venison, onion mixture, Panko, egg, pomegranate molasses, feta, 2 tablespoons dill, 2 tablespoons mint, 1 teaspoon kosher salt, and freshly ground black pepper. Roll about 3 tablespoons mixture into golf ball-sized balls.

In the same skillet, heat another 2 tablespoons olive oil over medium high heat. Add meatballs and cook until browned on all sides, 2-3 minutes per side. Remove to a plate (the meatballs will not be fully cooked through at this point). 

Add remaining 1 tablespoon olive oil and heat over medium high heat. Add couscous and mix to coat in oil, then toast until golden and fragrant, 3 minutes. Add 2 cups water, a big pinch of salt, and return meatballs to the skillet. Bring liquid to a simmer, cover, and reduce heat to low. Cook until meatballs are cooked through and couscous is fluffed, 14-16 minutes. 

Meanwhile, make the labne. In a small bowl, mix labne, remaining 1 clove grated garlic, lemon zest, lemon juice, remaining 2 tablespoons dill, and remaining 2 tablespoons mint. Season to taste with salt and pepper.

When meatballs are done, remove skillet from heat and add kale. Return the cover and let sit until kale is wilted, 4-5 minutes. Gently press kale into the couscous and meatballs. Garnish with scoops of labne, pomegranate seeds, and pomegranate molasses. Serve immediately.