Season the cubed venison shoulder with the seasoning for game to taste, mix well and mince the me.at. Form small “burger patties” (should be around 10), scoop out portions of the Nutella, place a balls on a patty and form me.atballs. Let them firm up in the fridge for 1 hour and prepare your grill for indirect heat (180°C / 356°F).
Place the venison balls on the grill, close the lid and cook them for approx. 20 minutes. Then glaze them with your favourite BBQ Sauce (I used a smoky one) and cook them for another 10 minutes.
Last but not least, sprinkle some hazelnut brittles on top and enjoy.
Stay tuned, see you soon!