Venison Meatballs and Orange Salad with Onions and Olives

Orange Salad with Onions and Olives

Winter is citrus time, this salad served with grilled fish is ideal for a light lunch

Serves 4

1 large onion, thinly sliced

60ml De Rustica Balsamic vinegar

4 medium oranges, pared and thinly sliced
1 small head of Iceberg lettuce, sliced
125 ml De Rustica table olives, stones removed
60 ml De Rustica Estate Intense Extra Virgin Olive Oil
60 ml fresh orange juice
Pinch of salt

Mix the sliced onions and balsamic vinegar and set aside.

Arrange the orange slices on the lettuce; top with the marinated onion and olives. Combine the remaining ingredients in tightly covered container; drizzle over salad and serve.


Venison Meatballs

Meatballs are the ultimate comfort food and are always a winner.

Serves 6

1 small onion, chopped

15 ml parsley, chopped

2 chopped tomatoes, skinned and pulp removed

30 ml De Rustica Estate Medium Extra Virgin Olive Oil

30 ml De Rustica table olives, stones removed and roughly chopped

250 ml beef stock

Salt and pepper to taste

1,5 kg venison mince

2 eggs

60 ml flour

Breadcrumbs for coating

De Rustica Estate Delicate Extra Virgin Olive Oil for frying

Prepare a sauce by sautéing the onion, parsley, tomatoes and olives in the extra virgin olive oil, then add stock, bring to the boil and simmer for 10 minutes. Blend the sauce with a hand blender and season to taste.

Mix the meat with the eggs and 60 ml of the gravy. Check the seasoning; add the flour and shape into balls, the size of an egg. Roll in the breadcrumbs, and then fry in hot olive oil until delicately browned.

Remove from the pan and place on absorbent paper to drain excess oil. Return to the gravy and simmer.

Serve with pasta, mashed potato or stir fried vegetables

Recipes developed by Chef Francios Ferreira for De Rustica Olive Estate