curried deers knackers (meatballs)

Name: Curried deers knackers (meatballs)
Prep time: 30 min
Cook time: 4 h
Ingredients: 1/2 kilogram(s) venison, ground; 3 teaspoon(s) curry powder; 2 - onions; 2 - carrots; 50 gram(s) bread crumbs; 1 can(s) chopped tomatoes; 2 tablespoon(s) tomato relish; 1/2 - capsicum (pepper); 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cracked peppercorns; 3 tablespoon(s) cornflour; 2 tablespoon(s) pearl barley; - water

(1 RATING)

10 Pinches

J Noname

Sth Island

Updated on Sep 29, 2012

A way to use gamey venison. Mince or snags (sausages) works, possibly even simply chopped meat tho havent personally tested it, but basically a casserole so any meat will do.

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prep time 30 Min

cook time 4 Hr

method ---

yield

Ingredients

1/2 kilogram venison, ground
3 teaspoons curry powder
2 - onions
2 - carrots
50 grams bread crumbs
1 can chopped tomatoes
2 tablespoons tomato relish
1/2 - capsicum (pepper)
1/2 teaspoon salt
1/2 teaspoon cracked peppercorns
3 tablespoons cornflour
2 tablespoons pearl barley
- water

How To Make curried deers knackers (meatballs)

Step 1

Mix breadcrumbs and mince, roll into roughly 2 cm balls. Peel n chop onions n carrots, chop capsicum. Place all above into large casserole dish or crockpot ( slow cooker ) Season, add relish, barley and tomatoes. Cover with water. Cover dish. Bake in oven 180 for 30 mins, then turn down to 120c for 3-3.5 hours. Mix cornflour with a little water, stir into thicken.
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