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Corlea's Venison Meatballs

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I made the meatballs by combining the usual suspects in a food processor:
Venison (in our case, deer)
Seasoning (based around rosemary as I like the compliment to the deer)
You could add a bit of pork to mellow out the gamey flavour, if you’d prefer
I baked them until almost done, then found this delicious sauce to go with it.
Really, this recipe is in the sauce.
Make the meatballs however you’d like, just add this sauce!
Mix about 50/50 chilli sauce and grape jelly, then add just a dash of smoky BBQ sauce.
Pour over the meatballs for the last 15mins of cooking time.
It’s sweet, spicy, gamey, a little carmelized, and all over delicious!
Source: loosely based on a food com recipe
Prepared, tried and tested by:  Corlea Smit

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