P?ua & Venison Meatballs with Rosemary Syrup
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Loading... - roman innogen
- 23 Jan 2023
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Okay, this is going to blow your mind; I can’t even begin to explain how amazing this flavour pairing is. The gaminess of the venison is well balanced with the saltiness of the p?ua, and then the sweetness of the rosemary syrup just takes it to a new height. I once tried something similar at a local restaurant, but with a juniper berry syrup. I discovered that rosemary worked just as well for the flavour profile I was looking for — fresh, pine-like and slightly spicy. And you can grow it in your own back yard (or even in a pot on the kitchen bench). What’s more, you can use the rosemary syrup to make a refreshing rosemary lemonade — delicious!
Ingredients
For the rosemary syrup
1/2 cup sugar
1/2 cup water
small bunch of rosemary, chopped coarsely
1/2 tbsp whole black peppercorns
For the meatballs
2 p?ua shelled, cleaned and minced (about 250–300g flesh)
400g venison mince
1 small onion, finely diced
1/2 cup breadcrumbs
1/2 tsp salt
1/2 tsp ground black pepper
1 egg
oil for cooking
Makes 30
Method
Make the rosemary syrup first, and leave it to steep while cooking the meatballs. Combine all ingredients in a small saucepan over a medium heat. Bring to a boil, stirring until sugar dissolves.
Remove from heat and let the syrup steep for about 30 minutes. When ready, pour syrup through a strainer into a small jug or jar to remove rosemary leaves and peppercorns. This can be stored in a sealed jar in the fridge for up to a month.
For the meatballs, mix p?ua, venison, onion, breadcrumbs, salt, pepper and egg in a medium bowl until well combined. Read More…
