Venison Meatballs, Hearty Tomato Sauce and Couscous

Steps

1. oven grill to high.
2. Combine all venison meatball ingredients (except cheese) in a large bowl and use clean hands to roll into golf ball-sized balls.
3. Heat a drizzle of oil in a large (preferably oven-proof) fry-pan on high heat. Cook meatballs for about 3 minutes, until coloured on all sides but not cooked through. Remove from pan and set aside. Return pan to heat with a drizzle of oil and cook onion for 3-4 minutes, until soft.
4. Add second measure of venison spices, salt, tomato paste, celery and courgette to pan and cook for about 1 minute, until spices are fragrant. Add first measure of wine/stock and cook about 1 minute, until almost evaporated.
5. Add second measure of stock, tomato, Worcestershire sauce and meatballs to pan. Bring to a simmer and cook for about 5 minutes, until sauce begins to thicken. Remove from heat, sprinkle with cheese and grill for 3-5 minutes, until cheese is melted and bubbling, and balls are cooked through.
6. While sauce is simmering, bring remaining stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add olive oil and couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Season to taste with salt.
7. divide couscous between plates and top with venison meatballs and hearty tomato sauce. Garnish with spring onions.