Ingredients
500 g ground venison
2 cloves garlic, minced
½ cup plain breadcrumbs
1 egg, beaten
1 tsp SIDS HOT WORCESTER SAUCE
1 tsp SIDS SALT & PEPPER
1 tbsp rice bran oil
½ cup orange marmalade
1 tbsp soy sauce
¼ cup SIDS RASPBERRY VINEGAR
3 cups beef stock
Directions
Mix the venison, garlic, breadcrumbs, egg, SIDS HOT WORCESTER SAUCE and SIDS SALT & PEPPER in a large mixing bowl until evenly combined then divide the mixture into 24 portions then roll into balls.
Heat the oil in a frypan then cook the meatballs until nicely browned on all sides, 7-10 minutes.
Add the orange marmalade, soy sauce, SIDS RASPBERRY VINEGAR and beef stock to the pan. Bring the mixture to a simmer, reduce heat to medium-low and cook until the sauce thickens, about 1 hour.
