Pāua & Venison Meatballs - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE ROSEMARY SYRUP
• ½ cup sugar
• ½ cup water
• small bunch of rosemary, chopped coarsely
• ½ tablespoon whole black peppercorns
• FOR THE MEATBALLS
• 2 pāua shelled, cleaned and minced (about 250–300g flesh)
• 400g venison mince
• 1 small onion, finely diced
• ½ cup breadcrumbs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 egg
• oil for cooking