BBQ Plum-Glazed Venison Meatballs with Asian Rice Salad

Steps

1. oven grill to high. Preheat BBQ hot plate to high (if using).
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In a bowl, combine all BBQ plum-glazed venison meatball ingredients (except BBQ plum sauce) and use clean, damp hands to form golf-ball sized balls. Heat a large, oven-proof fry-pan on medium-high heat and cook meatballs for 5–6 minutes, until browned.
4. Remove pan from heat and drizzle BBQ plum sauce over meatballs. Grill (on top rack of oven) for 1–2 minutes, until meatballs are glazed and cooked through.
5. While meatballs are cooking, finely slice sugar snap peas; grate carrot; remove core and seeds from capsicum and dice 1cm.
6. Once rice has finished steaming, fluff up grains with a fork then add all remaining Asian rice salad ingredients. Gently fold to combine and season to taste with salt and pepper.
7. place Asian rice salad into bowls and top with BBQ plum-glazed venison meatballs.