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, grated
• 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, quince jelly 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.

Hearty, comforting and delicious with either the 2018 La Motte Syrah or Pierneef Syrah Viognier.