Serves 4
500g Ground Venison
2 Slice Stale Bread
1/4 Cup Parmesan Cheese
1 Clove Garlic
1 tbs Fresh Thyme
1 Egg, beaten
Salt and Pepper
1 tbs Oil
In a food processor add bread, parmesan, garlic, thyme and salt and pepper to taste. Pulse until you have a nice bread crumb.
Add bread crumb mixture and egg to venison and mix thouroughly. Form into balls roughly the size of a golf ball.
Add oil to frying pan over medium heat. Cook meatballs about 6 minutes per side until golden brown all over.
Serve with your favourite pasta marinara sauce over pasta.
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