Step 1

Start by making the sauce: heat the olive oil in a large heavy based pot over medium heat. Add the onion and garlic, cook until they start to brown, about 5-7 minutes. Add the tomato paste and oregano, and cook down an additional 3-5 minutes.

Step 2

Add in the peeled tomatoes, crushing with a spoon to break them up a little. Add the salt and the stock. Use an immersion blender to blend the sauce until a smooth consistency is achieved. (alternatively you can smooth out the sauce at the end of cooking in a blender).

Step 3

Bring the mixture to a boil, then reduce to a simmer. Add in the parmesan rind (if using). Cover, and simmer for 4-5 hours until the sauce has reduced and deepened in color. You can remove and discard the parmesan rind after 1-2 hours. Add additional salt to taste.

Step 4

In a small bowl or container, combine the breadcrumbs and the milk. Stir and mix well, then allow to sit 5-7 minutes until all the milk is absorbed.

Step 5

*If using pre-made sauce, start heating it an a large saucepan or high sided skillet over medium heat.

Step 6

In a large bowl, combine venison, breadcrumb mixture, salt, oregano, garlic, onion and parmesan. Work quickly to combine the mixture well, but do not overwork the meat.

Step 7

Form the meat into 2″ balls, then drop them into the warm red sauce. Cover the pot/pan, and lower the heat to a gentle simmer. Cook for 60-90 minutes until the meatballs are tender.

Step 8

If the sauce is getting too thick during cooking, add some extra stock or water, 1/4 cup at a time.