Makes 32 cocktail serves
1 x 500g pack of Silver Fern Farms Venison Mince
2 spring onions, chopped
zest of 1 orange, coarsely grated
1/2 cup dry breadcrumbs
1 egg, lightly beaten
2 cloves garlic, finely chopped
1/4 cup ginger in syrup, finely diced
1 tbsp olive oil
100ml freshly squeezed orange juice
1/4 cup marmalade
2 tbsp tamari soy sauce
1 tsp cornflour mixed with 2 tsp water
Place 2 tsp of spring onion and 1 tsp orange zest into a small bowl. Set aside. Into a second bowl, place venison, breadcrumbs, egg, remaining onion, garlic, ginger, remaining zest, and 1 tsp of sea salt. Mix to combine.
Form mince into 3cm balls. Place oil into a heavy-based fry-pan over medium heat. When oil is hot, add half the meatballs. Brown on all sides for 2-3 minutes. Remove and keep warm. Brown remaining meatballs.
To make glaze, place orange juice, marmalade and soy sauce into a small pot and bring to the boil over medium heat. Reduce heat, add cornflour and stir for 2-3 minutes or until glaze has thickened. Return meatballs to fry pan.
Pour orange glaze over meatballs and stir to coat. Reduce heat to low. Cook, stirring occasionally, for 5-7 minutes or until meatballs are cooked and glaze is glossy. Serve hot.