For anyone who was at this year’s Game Fair this was the gorgeous recipe cooked by Eva Humphries during her demonstration. Eva is a Nottingham-based, leading BANT registered nutritionist with a realistic take on nutrition. You can find more about her and more recipes here.
Smokey pheasant meatballs & yoghurt slaw
These smokey pheasant meatballs are a speedy and hassle-free option to throw into sandwiches or stir into pasta. Here, they are served with a nourishing yoghurt slaw that balances the richness of the meatballs perfectly.
Ingredients
Meatballs
Fresh Ingredients
- 250 g pheasant meat, roughly diced
- 1 Small piece of sourdough bread toasted (50g)
- 5 g Parsley stalks
- 1 Clove of garlic
- 1 Egg
Store Cupboard Ingredients
- 1/4 Of a stock cube
- 1 pinch Ancho chilli flakes
- 1/2 tsp Smoked paprika
Slaw
Fresh Ingredients
- 1 Carrot, medium
- 1/2 Green apple
- 1 Beetroot
- 3 tbsp Yeo Valley Greek recipe yogurt 5% – don’t skip opting for this exact yogurt. Its thickness and creaminess is essential for this recipe.
- 2 g Chives, finely sliced
- A small handful of parsley leaves, finely chopped
Store Cupboard Ingredients
- 1 tsp Wholegrain mustard
To Serve
- 4 Pita breads
- 1 Little gem lettuce
- Oil or ghee for cooking
- Sea salt and fresh black pepper to season
Instructions
Slaw
- Rinse your herbs and veggies and pat them dry.
- Peel the carrot and beetroot then grate them on the coarse side of the grater.
- Remove the core of the apple.
- Slice the apple then cut each slice into matchsticks.
- Finely chop the herbs.
- Pop everything into a pasta bowl or similar.
- Combine the herbs and veggies with the yoghurt and mustard.
- Season well with sea salt and black pepper and stir to combine.
Meatballs
- Preheat the oven to 200 degrees C
- Put all of the ingredients in a blender or food processor and blend until mostly smooth.
- You will need to break the bread into pieces.
- Take 1/2 a tablespoon of the mixture and roll it into a meatball.
- Repeat until all of the mixture is gone.
- Put an oven-safe frying pan on a high heat.
- Add a tablespoon of oil, tip in the meatballs and fry until golden (approximately 2 minutes).
- Turn them and cook on the other side for another 2 minutes.
- Put the frying pan in the oven for 4 minutes to fully cook the meatballs.
To serve
- Open up the pita pockets, add some lettuce, two tablespoons of slaw and the meatballs.
- Serve immediately. They are best whilst still warm.
