Venison Meatball and Quince Soup
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.
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.