Venison polpette skewers
- 400g Extra Special Venison Burgers
- 1 ½ tbsp vodka
- 4 tsp Extra Special Cranberry & Port Sauce
- 1 tbsp Chosen by you Double Cream
- 1 tbsp Extra Special Rapeseed Oil
- 16 skewers
Break up the burgers in a bowl. Divide the mixture into 16 and roll into meatballs with wet hands (no bigger than £2 coin).
Heat 1 tbsp oil over a medium heat. Add meatballs. Increase heat to high and turn regularly until meatballs are golden.
Add a splash of vodka and cook meatballs for a further 1 minute.
Add the cranberry sauce and cream to glaze. Check meatballs are cooked through. Thread 2-3 onto each skewer.
Serve with a dip of your choice.