Heat oven to 400°F.
Combine large diced shallot and fresh rosemary and set aside. In a large bowl, mix the egg, Worcestershire sauce and the two mustards together. Add the diced shallot and rosemary mix. Grind in a liberal amount of freshly cracked pepper and then whisk.
Add ground venison and mix until you have a smooth consistency. Then mix in breadcrumbs.
Using your hands, roll 6 to 7 meatballs and place each ball on an oiled baking tray. Cover and refrigerate the tray while you make the sauce.
Rub the whole tomatoes with a small amount of olive oil and season with salt. Place into a baking dish and cook in the preheated oven for 10 to 15 minutes, until soft. Set aside the dish. Reduce oven heat to 220°F.
To make the sauce, combine the olive oil, chili flakes, bay leaf, garlic and shallot in a pot and cook over a low to medium heat for 3 to 4 minutes. Add the white wine and increase the heat to reduce the sauce by half. Stir in the tomato paste, water and vine tomatoes from the oven.
Simmer over a low heat for 10 minutes or until a desired consistency is reached. Season to taste and keep in a warm place.
Take a heavy-based skillet or non-stick frying pan to a medium-high heat. Season the bottom of the pan with salt and the rice bran oil.
Place the meatballs one by one into the hot pan, seasoning the tops with salt. Cook to a good, dark color before turning the meatballs.
Once colored on all sides, take out of the pan and place into the oven dish which cooked the tomatoes. Pour your tomato sauce over the top of the meatballs and cook in the oven at 220°F for 10 minutes.