Venison meatballs - Tasmanian Game Meat Recipes

Ingredients

• 1 Egg
• 3 Tbsp Worcestershire sauce
• 1 Tbsp Wholegrain mustard
• 1 tsp Dijon mustard
• 1 large Shallot, finely diced
• 2 sprigs Fresh rosemary, finely chopped
• 500 g Venison mince
• 5 Tbsp Breadcrumbs
• 50 ml Olive/vegetable oil for frying
• 8 small Vine-ripened tomatoes
• ½ cup Olive oil
• ½ tsp Chilli flakes
• 1 Bay leaf
• 5 Garlic cloves, sliced
• 1 Shallot, finely diced
• ¾ cup White wine
• 2 Tbsp Tomato paste
• 1 cup Water