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VENISON MEATBALLS & POLENTA WITH ABRU LAGER

Curated by Elmarie Berry from Berry Good Food blog.

Nothing is quicker than whipping up polenta and baking these super delicious meatballs. Serve it with Abru Lager and you have a winning combination. Cheers!!

 

INGREDIENTS:

1 kg venison mince

Salt and pepper

2 teaspoons turmeric

2 teaspoons garlic

2 teaspoons ground cumin

2 teaspoons ground coriander

1 onion finely chopped

1 egg

1/3 cup milk

250g grated cheddar cheese

Olive oil

2 tins of chopped tomatoes

Fresh sage leaves

 

METHOD

Pre-heat the oven to 180c. Mix all the ingredients except the tomatoes and sage and shape into balls.

Drizzle olive oil in an oven proof dish and pack the meatballs in the dish.

Pour the chopped tin tomatoes over and sprinkle with sage leaves and bake for 30 minutes.

Serve with polenta and the Abru Lager.

COMPETITION:

Stand to win a mixed case of Abru beer, lunch for two with a Ferrari trip & 4 tickets to the Capegate Craft Beer And Wine Festival by completing the form below.

Winner will be announced on 29 August 2018.

CONGRATULATIONS TO DANTE VAN DER BERG, WINNER OF THIS COMPETITION.