Ingredients

Ingredients For the venison meat balls

• 150g/ 5½oz venison leg, boned

• 2 baby leeks, chopped

• 1 clove garlic, chopped

• salt and freshly ground black pepper

• 1 tbsp plain flour

• 1 tbsp vegetable oil

For the gravy

• 75ml/ 2½fl oz red wine

• balsamic vinegar, for drizzling

• 50g/ 1¾oz butter

For the parsnip crisps

• 3 parsnips, peeled and sliced into long thin ribbons

• vegetable oil, for deep frying

• 1 tbsp clear honey

• 1 lime, cut into wedges to garnish

Description

Recipe Uses 150g/ 5½oz Venison Leg, Boned, 2 Baby Leeks, Chopped, 1 Clove Garlic, Chopped, Salt And Freshly Ground Black Pepper, 1 Tbsp Plain Flour,...

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