VENISON MEATBALLS WITH WALNUT & POMEGRANATE SAUCE This unusual sauce is one of my favourites. It comes from Persia (Iran), courtesy of Margaret Shaida. It is a sumptuous balance of sweet and tart. If you can get hold of pomegranate paste from a Middle Eastern shop, you don't need to boil down the pomegranate juice. Use 2 tablespoons of paste instead. When buying pomegranate juice, make sure it hss not been diluted too much with other juices – you need at least 70%
pomegranate. If you have neither juice nor paste, then a really tart jelly works fine – our rowan jelly is ideal. The result is magnificent; the walnuts exude their oil which coats the venison lusciously, and walnut oil is very good for you. It is very rich, so is perfect for cold weather.
Serves 4
600g (1¼ lb) venison mince
8 pitted prunes or dried apricots
1 heaped teaspoon turmeric
Flour to coat the meatballs
For the sauce
500ml (¾ pt+) pomegranate juice (or 1-2 tablespoons rowan jelly)
100g (4 oz) freshly shelled walnuts
500ml (¾ pt+) venison or other stock
2 onions, finely chopped
Juice of 1 lemon or lime (optional).
Start by reducing the pomegranate juice. Boil it rapidly with the lemon juice until only about 2 tablespoons of syrup remain. It takes 20-30 minutes to reduce.
To make the sauce, chop the walnuts roughly, then either mince them or blend them in a food
processor to small crumbs. Fry them gently in a little oil, stirring all the time until they darken (about 15 minutes), being careful to keep the heat low so that they don't burn. They can do so very suddenly. Add enough stock to generously cover the walnuts, cover, and simmer gently for 30 minutes, topping up with water or stock if it starts to get too dry. Meanwhile, fry the onions in oil till soft and golden. Add half to the walnuts, reserving the rest for the meatballs. Once the
pomegranate juice is reduced, stir it in (or stir in the paste or jelly) and continue cooking the sauce for a further 20 minutes, topping up with more stock if necessary. Then season with salt and pepper and adjust the sweet/sour balance if necessary with lemon juice, jelly or sugar.
While the sauce cooks, make the meatballs. Chop the prunes or apricots finely and mix them into the venison mince with the remaining softened onion and turmeric. Season with salt and pepper and
form into 24 small meatballs, squeezing them hard so they don't break up. Roll them in flour then brown them all over. Drain off any excess oil, then pour the walnut and pomegranate sauce over them and cook gently for another 10 -15 minutes until the meatballs are cooked through. Serve with rice and steamed spinach or courgettes, or with a mixed herb salad.
Recipe from 'Nichola Fletcher's Ultimate Venison Cookery © 2006 Nichola Fletcher
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