Recipe Method

Slice the bread into squares, discarding the crusts. Soak the bread in 50ml milk. After 5 minutes mash with a fork.

Place the venison and sausages (skins removed) in a large bowl. Crack in the egg before flavouring the mix with 1tsp oregano, 1tsp paprika, salt, pepper and some finely chopped parsley. Add the soaked bread and mix well until everything is combined.

Lightly flour your hands before shaping the mix into individual balls. Add the meatballs to a plate and place in the fridge for 30 minutes.

Finely chop the onion and garlic.

Add a good splash of oil to a large dish. Bring to a medium/high heat and sear the meatballs in batches. Gently turn them with a spoon, try not to move them around too often. Remove the meatballs and set aside.

Reduce the heat to medium before adding the onions and garlic to the same dish. Season with salt & pepper. Cook for 10 minutes before adding ½ tsp each of oregano, paprika and chilli flakes. Continue to cook for another 10 minutes before adding the passata. Fill the empty passata container halfway with water and add that too. Season. Bring to a simmer, add a splash of vinegar, mix and then add the meatballs.

Give the meatballs a quick turn and baste in the sauce. Top with a lid and cook covered for 10 minutes.

Remove the lid and cook uncovered for 15 minutes.

Once the meatballs are cooked through and the sauce is nice and thick, top with finely chopped parsley and serve up with all your favourite tapas dishes, as well as some nice bread to soak up the sauce.