Elevate your dining experience with Stack Butcher’s Gourmet Venison Meatballs. Expertly crafted for a sophisticated "forest-to-fork" flavour, these meatballs combine premium, lean venison with a touch of sweetness for a truly refined finish. We’ve blended succulent venison with a hint of pork fat to ensure a juicy, tender texture, then infused the mix with real redcurrant jelly. This classic pairing balances the deep, earthy "umami" notes of the game with a subtle, fruity brightness. Finished with a gluten-free crumb, these meatballs are an inclusive and delicious choice for any dinner party or family meal. The Wild Choice for Health & Flavor Rich, Gamey Profile: A distinctively savory, "woodland" flavor that is perfectly balanced by the tart sweetness of redcurrants. Tender & Juicy: Our signature blend ensures these meatballs stay succulent, avoiding the dryness often associated with lean game. Gluten-Free Recipe: Made with a GF crumb, making them a fantastic option for those with dietary sensitivities without compromising on texture. Perfectly Portioned: Each 1.5oz ball is uniform in size, ensuring an even cook and elegant presentation. Product Info & Storage At Stack Butcher, we treat our game with the respect it deserves, ensuring a clean finish and high-quality ingredients. Ingredients: Venison, Pork Fat, Redcurrant Jelly (Glucose Syrup, Redcurrant Juice from Concentrate, Sugar Syrup, Gelling Agent: Pectin, Elderberry Concentrate, Acidity Regulator: E331), GF Crumb, Water, Salt, Herbs & Spices, Preservative: E223 (Sulphites). Pack Size: 24 x 1.5oz (approx. 42g) meatballs. Allergen Info: Contains Sulphites. This product is made with Gluten-Free ingredients. Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase. Cooking Inspiration The Rustic Game Ragù: Brown the meatballs in a pan and simmer in a rich red wine and tomato sauce. Serve over wide ribbons of pappardelle pasta for a comforting, high-end dinner. Scandinavian Style: Pan-fry until golden and serve with a creamy mushroom sauce and a dollop of extra redcurrant jelly or lingonberry jam. Party Appetizers: Skewer each cooked meatball with a sprig of fresh rosemary and serve with a balsamic reduction dip for an impressive festive canapé. Cooking Instructions Pan-Fry: Cook over medium-high heat for 8–10 minutes, turning regularly until browned on the outside and cooked through. Oven-Bake: Place on a lined tray at 190°C for 12–15 minutes until piping hot.
