Blend venison, leeks, garlic, salt, and pepper in a food processor until combined.
Excluding the deep-frying oil, roll the meat into golf ball sizes using floured hands.
Fry meatballs in vegetable oil over high heat for six minutes until cooked through.
Remove meatballs and deglaze the pan with red wine over high heat.
Add balsamic vinegar and reduce the liquid by half.
Stir in butter and cook for one minute to finish the gravy.
Heat deep-frying oil in a heavy saucepan until a breadcrumb sizzles.
Deep fry parsnip ribbons for six minutes until golden and drain on paper.
Drizzle honey over the fried parsnips on a serving plate.
Serve meatballs over parsnips with gravy and lime wedges.