Hoisin-Glazed Venison Meatballs

MAKES 32 MEATBALLS PREP 30 MINS COOKING 10 MINS

400 g venison mince

150 g pork mince

1 cup panko breadcrumbs

2 tbsp soy sauce

1 tsp Chinese five spice

½ tsp each chilli flakes and ground white pepper

1 large egg, lightly whisked

2 garlic cloves, finely grated

2 green onions, finely chopped

¼ cup (60 ml) peanut oil

2 tbsp Shaoxing wine

½ cup (150 g) hoisin sauce

½ iceberg lettuce, leaves separated

toasted sesame seeds, coriander leaves and thinly-sliced red chilli to serve

Place minces, breadcrumbs, soy sauce, spices, egg, garlic and onion in a bowl and combine well with hands. Use a tablespoon to divide mixture and roll between wet hands to form balls. Chill for 20 minutes to firm up.

Heat oil in a frypan over high heat. Add the meatballs and cook, turning frequently, for 4–5 minutes or until browned and cooked through. Add the wine and cook for 1–2 minutes to deglaze the pan. Add the hoisin sauce and stir to coat the meatballs. Remove from the heat and stand to rest for 5 minutes.

Arrange lettuce leaves on a platter and add the meatballs. Scatter with sesame seeds, coriander leaves and chilli. Serve with toothpicks.