Dartmoor Wild Venison Meatballs with Roasted Vine Tomato Sauce

Ingredients

For the Meat Balls – 6 portions

1kg Minced Wild Venison
20g Horse radish
20g Crushed garlic
Course sea salt
Milled black pepper
Combine all the ingredients and mix well by hand.
Roll into balls and freeze any surplus.

For the Roasted Vine Tomato Sauce – 6 portions

6 Plum tomatoes
2 Cloves garlic
1 Small white onion
500ml Tomato juice
5g Sugar (any)
100ml White wine
10ml Olive oil, Course sea salt, Milled black pepper

Method

Place all the ingredients in a deep tray and roast in the oven for one hour at 160c. Using a ladle push the mixture through a course strainer to make the sauce (do not blend). Season with salt and pepper.
Serve with buttered pasta or braised rice and sprinkle with fresh parsley.