Venison Meatballs with Caramelized Onions

Ingredients

• 180 g ground venison
• 20 g gluten-free breadcrumbs
• ½ egg, beaten
• 0.35 tsp fine salt
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 3 juniper berries, lightly crushed
• 1 bay leaf
• 120 ml gluten-free beef stock
• 1 tsp gluten-free apple cider vinegar
• 1 tsp maple syrup
• 1 tbsp fresh parsley, chopped

Method

1. Mix venison, breadcrumbs, egg, and salt; shape into small meatballs.
2. Brown meatballs in hot oil until deeply crusted, turning all sides.6 min timer
3. Lift meatballs out; cook onion, juniper, and bay until deeply golden.8 min timer
4. Stir in stock, vinegar, and maple; scrape browned bits and simmer briefly.3 min timer
5. Return meatballs and simmer until the sauce thickens and meatballs are cooked through.10 min timer
6. Discard bay, scatter parsley, and serve the caramelized onion sauce over meatballs.