Ingredients
1lb minced venison
1 onion, skinned and minced
1½oz rice, washed
2 eggs, separated
salt and pepper
A little finely chopped parsley
4oz butter
2tsp cornflour
Juice from a lemon
How to cook
Put the mince in a basin with the onion, rice, egg whites, salt and pepper and mix together thoroughly. I use my hands for this. Have the parsley ready on a plate. Scoop out 1tbsp of the meat mixture at a time and roll into small balls. Roll each ball in the parsley. Melt the butter in a large frying pan and add the meatballs. Cover with water and cook slowly for about an hour. Remove the balls and keep warm on a serving dish, keeping the liquid for the sauce.
Beat the egg yolks, mix…
You're reading a preview of
Sporting Gun (Digital) - 1 Issue, August 2016