Young Shots Recipes
Persian venison meatballs with apricots, saffron yoghurt and pomegranate
Serves: 4 Ingredients 400g venison mince, coarsely ground One medium onion, peeled and finely chopped 100g breadcrumbs One large egg Two garlic cloves, crushed A small bunch of dill, finely chopped A small bunch of coriander, finely chopped A small bunch of mint, finely chopped 50g pine nuts Three tbsp
