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Venison and Leek Meatballs with Honey-Drizzled Parsnip Crisps

Blend venison and leeks into meatballs, pan-fry, and serve with red wine gravy and deep-fried honeyed parsnip ribbons.

Main CourseMeatballsGameVenisonWinter
Estimated Nutrition
Calories
712.4
kcal / serving
1424.8 kcal total
Carbs
32.9g
per serving
65.8 g total
Fat
55.1g
per serving
110.2 g total
Protein
21.2g
per serving
42.4 g total
Cook Time
20
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Balsamic Vinegar
for drizzling
1
tbsp
Clear Honey
Dairy
50
g
Butter
Fruits
1
piece
Lime
cut into wedges to garnish
GrainsCereals
1
tbsp
Plain Flour
for dusting hands
Liquids
75
ml
Red Wine
Meat
150
g
Venison Leg
boned
NutsSeeds
1
clove
Garlic
chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
OilsFats
1
tbsp
Vegetable Oil
for frying meatballs
500
ml
Vegetable Oil
for deep frying
Vegetables
2
piece
Baby Leeks
chopped
3
piece
Parsnip
peeled and sliced into long thin ribbons

Method

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