Duncan Venison Meatballs with Carrot Salad

Ingredient Quantity
Duncan Premium Venison Mince 500 grams
Onion, chopped finely 1/2
Egg, lightly beaten 1
Mozzarella, diced into small cubes 50 grams
Breadcrumbs (can be gluten free) 1/2 cup
Fresh chopped parsley (or 1 tsp dried) 1 tablespoon
Fresh chopped rosemary (or 1 tsp dried) 1 tablespoon
Fresh chopped basil (or 1 tsp dried) 1 tablespoon
Grated carrot 2 tablespoon
Salt & pepper to taste
Olive or avocado oil 2-3 tablespoon
Carrots 6
Fresh herbs such as parsley, mint, or basil 1 handful
Currants or sultanas 2 tablespoon
Pistachios, shelled 80 grams
Juice of 1 lemon
Olive oil 2 tablespoon



In a large bowl, combine all ingredients for the meatballs except the oil. Using your hands, mix throughly, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure it is all mixed evenly.  

Lightly oil the palms of the hands and shape the mixture into medium sized, 3 - 4cm meatballs. Push back any mozzarella pieces that poke through the meat – they can melt and burn.  

Heat a medium sized frying pan large enough to hold the meatballs. If this is not available, work in batches. Sauté meatballs over medium to high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for 10 mins turning frequently. Remove from the heat, leave the meatballs in the pan and set aside. 


Grate the carrots and finely chop the herbs.

Mix all ingredients except the oil and lemon juice in a salad bowl. In a small bowl whisk the oil and juice to combine, season with a little salt and ground black pepper. Dress the salad with the oil and juice and add the pistachios just before serving.

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