Celery, carrot and venison salad
Adding ginger to the venison meatballs adds great flavour.
500g New Zealand farm-raised venison mince
1 carrot, grated
1-2 tsp finely chopped root ginger
1 egg, beaten
freshly ground black pepper, to taste
4 cups salad leaves
2 stalks celery, sliced into chunks
2 carrots, sliced into matchsticks
70g crispy noodles
½ cup orange juice
1 tsp sesame oil
½ red chilli, deseeded and finely chopped
Preheat oven to 180°C.
Combine venison mince, carrot, ginger, egg, salt and pepper and roll into 16 balls. Place on baking paper on a baking tray.
Cook for about 15 minutes or until the juices run clear when the middle of the ball is pierced with a knife.
Remove from oven and place balls on a rack to cool.
Place salad leaves on a serving dish, scatter the meatballs over, then add celery, carrot and noodles.
Combine dressing ingredients and drizzle over the salad.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||4.7g|