Everyone loves gourmet meals, but few people can find the time it takes to prepare such dishes. One delicious meal that is quick and easy but will taste as though it took hours to prepare is the venison meatballs with sherried kumquat sauce recipe. The only ingredients called for in this recipe are leek, carrot, nutmeg, egg white, egg white, salt, pepper, cooked pasta, and of course the venison.

One of the best things about this recipe is that it incorporates venison, and there are few recipes that do that are easy enough for the average person to make.

Ingredients (Serves 4)

• 450 g lean venison, minced
• 1 small leek, finely chopped
• 1 medium carrot, finely grated
• ½ tsp ground nutmeg
• 1 medium egg white, lightly beaten
• salt and pepper
• cooked pasta or noodles and cooked vegetables, to serve

Sauce

• 100 g kumquats
• 15 g caster sugar
• 150 ml water
• 4 tbsp dry sherry
• 1 tsp cornflour

1. Place the venison in a mixing bowl together with the leek, carrot, seasoning and nutmeg. Add the egg white and bind the ingredients together with your hands until the mixture is well molded and firm.
2. Divide the mixture into 16 equal portions. Using your fingers, form each portion into a small round ball.
3. Bring a large saucepan of water to the boil. Arrange the meatballs on a layer of baking parchment in a steamer or large sieve and place over the boiling water. Cover and steam for 10 minutes until cooked through.
4. Meanwhile, make the sauce. Wash and thinly slice the kumquats. Place them in a saucepan with the sugar and water and bring to the boil. Simmer for 2 to 3 minutes until just tender.
5. Blend the sherry and cornflour together and add to the pan. Heat through, stirring, until the sauce thickens. Season to taste.
6. Drain the meatballs and transfer to a serving plate. Spoon over the sauce and serve.

Venison is full of protein and nutrients but the unfortunate thing is that there are not that many recipes that call for it. Of course you can cook it on its own and serve with some potatoes and vegetables, but if you want a really great, healthy venison recipe, then you should try the venison and garlic mash recipe.

Besides venison the other ingredients are nutritious as well which just adds on to the advantages of this dish, including currant jelly, red wine, beef stock, onions, and brandy.

Ingredients (Serves 4)

• 8 medallions of venison, 75 g each
• 1 tbsp vegetable oil
• 1 red onion, chopped
• 150 ml fresh beef stock
• 150 ml red wine
• 3 tbsp red currant jelly
• 100 g dried pitted prunes
• 2 tsp cornflour
• 2 tbsp brandy
• salt and pepper
• patty pans, to serve

Garlic Mash

• 900 g potatoes, peeled and diced
• ½ tsp garlic puree
• 2 tbsp low fat natural fromage frais
• 4 tbsp fresh parsley, chopped

1. Trim off any excess fat from the meat and season with salt and pepper on both sides.
2. Heat the oil in a pan and fry the medallions with the onions on a high heat for 2 minutes on each side until brown.
3. Lower the heat and pour in the stock and wine. Add the red currant jelly and prunes and stir until the jelly melts. Bring to the boil, cover and simmer for 10 minutes until cooked through.
4. Meanwhile, make the garlic mash. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook for 8 to 10 minutes until tender. Drain.
5. Mash the potatoes until smooth. Add the garlic puree, fromage frais and parsley and blend thoroughly. Season, set aside and keep warm.
6. Remove the medallions from the pan with a slotted spoon and keep warm.
7. Blend the cornflour with the brandy in a small bowl and add to the pan juices. Heat, stirring, until thickened. Season to taste. Serve the venison with the sauce and garlic mash.

Venison is a favorite meat of many, and if you are one of these people then you will definitely want to try out the healthy sweet and sour venison stir fry recipe. Venison is a very good source of iron, but unfortunately there are not that many dishes it can be included in.

For it you will want to get some fresh vegetables including corn, snow peas, bell pepper, and bean sprouts, to name a few. You can also add a few more fresh ingredients to add to the taste.

Ingredients (Serves 4)

• 1 bunch spring onions
• 1 red bell pepper
• 100 g mangetout (Snow peas)
• 100 g baby sweetcorn cobs
• 350 g lean venison steak
• 1 tbsp vegetable oil
• 1 clove garlic, crushed
• 2.5 cm fresh ginger root, finely chopped
• 3 tbsp light soy sauce, plus extra for serving
• 1 tbsp white wine vinegar
• 2 tbsp dry sherry
• 2 tsp clear honey
• 225 g can pineapple pieces in natural juice, drained
• 25 g bean sprouts
• freshly cooked rice, to serve

1. Trim the spring onions and cut into 2.5 cm pieces. Halve and deseed the bell pepper and cut it into 2.5 cm pieces. Top and tail the mangetout and trim the baby corn.
2. Trim the excess fat from the meat and cut it into thin strips. Heat the oil in a large frying pan or wok until hot and stir fry the meat, garlic and ginger for 5 minutes.
3. Add the spring onion, bell pepper, mangetout and baby corn to the pan, then add soy sauce, vinegar, sherry and honey. Stir fry for 5 minutes, keeping the heat high.
4. Carefully stir in the pineapple pieces and bean sprouts and cook for a further 1 to 2 minutes to heat through. Serve with freshly cooked rice and extra soy sauce for dipping.

“For a quick and nutritious meal-in-one, cook 225 g egg noodles in boiling water for 3 to 4 minutes. Drain well and add to the pan in step 4, together with the pineapple and bean sprouts. Stir well to mix. You will have to add an extra 2 tbsp soy sauce with the pineapple and bean sprouts so that the stir fry does not dry out”.