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How to make Venison meatball and wild mushroom ragout

Yield = 6
Prep time: 0:40
Cook time: 0:35
Total time: 1:15

Ingredients

  • 2 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 bunch dill, finely chopped
  • 500g venison mince (order from your butcher)
  • 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 teaspoon sweet smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon plain flour
  • 400ml beef consomme or Massel beef stock
  • 1/3 cup (80ml) brandy
  • 150g sour cream
  • 400g tagliatelle
  • 1 tablespoon poppyseeds
  • 2 tablespoons flat-leaf parsley leaves, chopped

Method

  • Step 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.
  • Step 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.
  • Step 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 consomme 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.
  • Step 4 Meanwhile, cook pasta according to packet instructions. Drain, then toss pasta with poppyseeds, 1 tbs parsley and remaining 30g butter. Season.
  • Step 5 Divide pasta and ragout among bowls and top with remaining 1 tbs parsley.