Ingredients

The following ingredients have 4 Servings
  • 45ml (3 tbsp) vegetable oil
  • 1 large (1 cup) onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely diced
  • 1kg (2¼lbs) venison mince
  • 250ml (1 cup) breadcrumbs
  • 1 egg, whisked
  • 250ml (1 cup) cranberries
  • 250ml (1 cup) red wine
  • 90ml (6 tbsp) port  
  • 30ml (2 tbsp) cranberry jelly
  • 1 beef stock cube, crumbled
  • 2 thyme sprigs

Instruction

  • Using a large frying pan, gently fry the onion and garlic in 15ml (1 tbsp) of oil until softened. This should take about 5 minutes.
  • Remove from the heat and place in a large mixing bowl and wait for the mixture to cool down.
  • Add the breadcrumbs, venison and egg to the onions, season generously with salt and pepper, and mix until all ingredients are well incorporated.
  • Shape the meatballs to be about 5cm (2in) in diameter. Continue doing so until all the mince is finished.
  • Heat the remaining oil in the frying pan and brown the meatballs on all sides.
  • Add the cranberries and fry for 2 minutes.
  • Add the wine, port, jelly, stock and thyme and let the sauce reach a slow simmer.
  • Continue to cook the meatballs in the sauce until they’re cooked through, which would take about 10 minutes.
  • Serve on a bed of wild rice or creamy mashed potatoes.