Gochujang Venison with Mushrooms and Kimchi Slaw

Venison Meatballs with Tzatziki Sauce

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Venison Meatballs with Tzatziki Sauce recipe

Venison Meatballs with Tzatziki Sauce recipe

Meat type
Venison
Cooking time
<10
Serves
4-5
Preparation time
10

Venison Shakshuka

Ingredients

  • 1 pack Silver Fern Farms Ground Venison
  • 3 Tbsp olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tsp coriander, ground
  • 1 tsp cumin seeds
  • 1 medium yellow onion, diced
  • 1 12-ounce jar roasted red peppers , thinly sliced
  • 1 Tbsp harissa
  • 1 14-ounce can crushed tomatoes 
  • 4 large eggs
  • 56 gram block of feta, sliced
  • ¼ cup mint leaves
  • Crusty bread (for serving)

 

Venison Meatballs with Tzatziki Sauce recipe

Venison Meatballs with Tzatziki Sauce recipe

Method

Remove Silver Fern Farms Ground Venison from the fridge and packaging and allow to bloom at room temperature for 10 mins.

In a bowl, combine the Ground Venison, breadcrumbs, parsley, garlic, apple, and egg. Mix thoroughly.

Roll 2 Tbsp lots of mixture into balls in your hands. Brush meatballs with oil and roll in combined sumac, sesame seeds, and thyme mixture. Gently pan-fry until lightly browned and cooked through.

In a bowl, combine yoghurt, cucumber, garlic, mint, and lemon juice to make the tzatziki sauce.

Top the meatballs with tzatziki. Serve with green salad and your choice of either tabbouleh or toasted pita bread.

Recommended Cut:

Pasture-raised New Zealand Ground Venison

Our pasture-raised ground venison is a versatile option to use in burgers, meatballs, pasta or your favorite ground recipe. Extra lean, and high in protein, venison is nutritious and delicious.

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