Venison Meatballs

Our venison mince is a great substitute for a classic Italian meat ball. Bursting with flavour, you wouldn’t know the difference! For a different twist try serving with ‘courgetti’ rather than spaghetti for a lighter, gluten free version.


  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 beef stock cube
  • 2 tinned tomatoes
  • 1 tsp olive oil
  • 125ml red wine
  • 1  large onion
  • 3 cloves garlic cloves,
  • 1 fresh red chilli,
  • Fresh basil to serve
  • 500g venison, minced
  • 1 tbsp sweet chilli sauce
  • 1 tsp dried thyme
  • ½ onion
  • Salt and pepper
  • 1 tbsp lemon
  • 1 egg, beaten
  • 2 tbsp plain flour



Heat the olive oil in a pan and add 1 onion, garlic, chilli, basil and oregano. Cook for a few minutes, then add the tinned tomatoes and crumble in the stock cube. Leave to simmer.



Combine the venison mince with the other ingredients and mix well, then mould into balls. You should make about 14-16 meatballs.

Brown the meatballs in a frying pan, then add to the sauce, cover and simmer for approx 10 mins.

Serve with spaghetti or courgetti and garnish with fresh basil.