Venison pâté bonbons with tomatoes and Parmesan

Feeds 5 as a starter

Ingredients

1 pack (400g) Wild and Game venison mince

50 g dried breadcrumbs

1 tsp Italian herbs

1 egg, beaten

1 tsp sea salt

½ tsp ground black pepper

½ tsp garlic granules

Half a tub of Wild and Game pâté

Vegetable oil

Ingredients

For The Burgers

1 pack of Wild and Game venison mince

2 tsp sea salt

½ tsp paprika

½ tsp ground black pepper

1 tbsp olive oil

½ an onion, finely diced 75 ml sparkling water

Method

For The Avjar

3 large red peppers, cut into big chunks

1 small aubergine, halved

5 tbsp olive oil

3 large garlic cloves, minced

1 tsp distilled vinegar

Freshly ground salt and pepper

TO SERVE

Chopped red onion

Chopped tomatoes

4 pitta breads

1. Pre-heat your oven to 200OC/190OC fan/gas mark 6

Method

1. Combine the mince, egg, breadcrumbs, salt, pepper, herbs and garlic granules and mix thoroughly. Divide into 10 equal size balls.

2. Make a hole in each ball and add a tsp of pâté, then close up the ball so the pâté is in the middle.

3. Refrigerate for 1 hour.

Coat each meatball in the flour, then the egg, then the breadcrumbs. Heat enough oil to cover the meatballs by at least half.

When the oil is shimmering, add the meatballs and cook, turning, fo 15 minutes until golden and cooked through. Internal temperature should be 71OC.

Meanwhile, fry the onion in the olive oil until soft then add the garlic and cook for a further minute.

Add the spices, cook for 30 seconds, then add the tomatoes.

Cook the sauce for 10-15 minutes, breaking up the tomatoes with a spoon.

11. Remove the meatballs from the oil with a slotted spoon and place on kitchen paper to dry.

Serve the meatballs with the tomato sauce and a sprinkling of

Feeds 4

2. Mix all the burger ingredients together and place in the fridge for 3-4 hours.

3. Place the pepper and aubergine on a baking parchment-covered baking sheet and cook in the oven for about 30 minutes until charred and juicy.

4. Remove the vegetables from the oven, cover, and leave until cool enough to handle.

5. Peel the peppers and aubergine and put the flesh in the food processor with the vinegar, garlic and olive oil. Whizz until smooth.

6. Transfer the mixture to a pan and simmer very gently for 30 minutes, then leave to cool.

7. Divide the burger mix into 4 patties – it will be quite loose, so shape it with your hands then slap it straight onto a hot griddle.

8. Cook the burgers until cooked through.

9. Serve the burgers in the pitta breads with the avjar, tomatoes and onion.

Founded in 2017, Wild and Game specialises in British game, from pies, pasties and ready meals to ready-to-cook meats. Check out their range here: www.wildandgame.co.uk