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Venison meatball and wild mushroom ragout

Name: Venison meatball and wild mushroom ragout
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 2 tbs sunflower oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1/4 bunch dill, finely chopped; 500g venison mince; 80g fresh white breadcrumbs; 1 egg, lightly beaten; 1/4 cup (70g) Dijon mustard; 60g unsalted butter; 400g mixed wild mushrooms (we used Swiss brown, pine and chestnut); 1/2 tsp sweet smoked paprika; 1 tbs each tomato paste and plain flour; 400ml beef consommé or beef stock; 1/3 cup (80ml) brandy; 150g sour cream; 400g tagliatelle; 1 tbs poppyseeds; 2 tbs chopped flat-leaf parsley leaves

1 rating

25m

45m

Venison meatball and wild mushroom ragout

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by Valli Little

delicious. team

Oct 02, 2015

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

2 tbs sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
1/4 bunch dill, finely chopped
500g venison mince
80g fresh white breadcrumbs
1 egg, lightly beaten
1/4 cup (70g) Dijon mustard
60g unsalted butter
400g mixed wild mushrooms (we used Swiss brown, pine and chestnut)
1/2 tsp sweet smoked paprika
1 tbs each tomato paste and plain flour
400ml beef consommé or beef stock
1/3 cup (80ml) brandy
150g sour cream
400g tagliatelle
1 tbs poppyseeds
2 tbs chopped flat-leaf parsley leaves

Method

1.

Heat 1 tbs oil in a frypan over medium heat. Cook onion for 3-4 minutes until soft. Add the garlic and cook for 1 minute or until fragrant. Transfer mixture to a bowl and set aside to cool. Stir through dill, venison, breadcrumbs, egg and 2 tbs mustard. Season, then form mixture into 30 small meatballs. Chill for 30 minutes to firm up.
2.

Heat remaining 1 tbs oil in a large frypan over medium heat. Cook meatballs, in batches, for 6-7 minutes until golden and cooked through. Transfer to a plate. Cover and keep warm.
3.

Return pan to high heat with 30g butter. Cook mushrooms, stirring, for 4-5 minutes until golden. Add paprika, tomato paste and flour, and cook for 1 minute, then add consommé and brandy. Cook for 7-8 minutes until slightly thickened. Return the meatballs to pan and stir through sour cream and remaining 1 tbs mustard. Cook, for 5 minutes or until warmed through.
4.

Meanwhile, cook pasta according to packet instructions. Drain, then toss pasta with poppyseeds, 1 tbs parsley and remaining 30g butter. Season.
5.

Divide pasta and ragout among bowls and top with remaining 1 tbs parsley.