A classic meatball recipe that works well with muntjac, the sauce can be made well ahead of time and it also works well with pasta for a main course.
A knockout dish using the finest cut of venison and preparing it in an elegant way. With a couple of butchering techniques and some time this is a real treat.
Warming, hearty dish that requires a bit of slow cooking but is very simple to put together.
Family favourite made even more special using quality wild venison mince.