Duncan Venison Meatballs with Horseradish Whip & Red Wine Glaze

Ingredient Quantity
Duncan Premium Venison Mince 500 grams
Picked thyme 1 teaspoon
Chilli flakes 1 teaspoon
Feta 200 grams
Horseradish 1 tablespoon
Unsweetened natural yoghurt 200 grams
Red wine 500 millilitres
Liquid beef stock 500 millilitres
Rosemary 5 grams
Salt & pepper ~1 teaspoon



Combine Duncan Premium Venison Mince, thyme and chilli flakes thoroughly, adding salt and pepper to taste. Roll into desired size meatballs (80g each is nice and big). Refrigerate to firm up a little before cooking.

Horseradish whip

Blend feta, horseradish, yoghurt along with salt and pepper in a food processor until smooth.

Red wine glaze

Reduce red wine in a pan by half. Add beef stock and rosemary. Reduce by half again. Season with salt and pepper to taste.

To serve

  • Preheat oven to 190˚C
  • Heat a pan on medium to high heat and add a little oil
  • Sear off meatballs until well browned
  • Add red wine glaze to the pan and turn meatballs until well coated
  • Put the pan in the oven for 5 minutes to get them sticky
  • Meanwhile, smear a generous amount of horseradish whip on the base of a plate
  • Remove the meatballs and turn them over and over until well coated in the glaze
  • Place them on the horseradish whip and pour over a little more glaze
  • Dress with some micro greens if you desire
  • Share, and enjoy!

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