Venison meatball and quince soup

Meatballs

500 g venison mince

30 ml ground coriander

Pinch ground cloves

½ cup spring onions, sliced

15 ml ground black pepper

15 ml salt

¼ cup rolled oats

1 stick weet-a-bix

¼ cup milk

Crumble the weet-a-bix into a bowl, add the oats and milk and leave to soak for 10 minutes.

Add the remining ingredients and mix well.

Roll into 50g balls and sauté in butter until cooked.

Soup

200 ml long grain rice

200 ml green split peas

100 ml sunflower oil

2 onions, chopped finely

5 garlic cloves, chopped

50 g ginger, chopped

½ tsp ground cinnamon

1 tsp ground turmeric

Salt and black pepper to taste

5 litre chicken stock

½ cup chopped parsley

½ cup chopped mint

100 ml quince jelly

Soak the rice in cold water for 1 hour.

Heat a large saucepan and add the onion, garlic and ginger and sauté for 5 minutes.

Add the spices and cook for 1 minute.

Add the rice, split peas and stock and season with salt and pepper.

Cook for 30 minutes until the rice and peas are cooked.

Drop the meatballs into the soup and heat through, add the parsley and mint and serve with generous glasses of 2018 Pierneef Syrah Viognier.