Celery, carrot and venison salad

Adding ginger to the venison meatballs adds great flavour.

Celery, carrot and venison salad


Serves 4

Venison meatballs:
500g New Zealand farm-raised venison mince
1 carrot, grated
1-2 tsp finely chopped root ginger
1 egg, beaten
pinch salt
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]
Energy 1260kj
Protein 29.9g
Total fat 9.9g
- saturated fat 4.5g
Carbohydrates 20.8g
- sugars 9.8g
Fibre 3.7g
Sodium 2440mg

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