Venison is a meat which is bang in season at the moment, and these meatballs are a great way to do something a little different with this lean, flavour-packed ingredient. The meatballs are seasoned with warm, aromatic spices which will complement rather than overpower, and they are cooked in a red wine based sauce which is given a big umami boost from dried Porcini mushroom pieces. The general character of the dish is that of northern Italy, and cooks there would serve this with a splodge of buttery, creamy polenta. It also goes well with papardelle pasta, or with good old-fashioned mash.
Spice Mountain also stocks a delicious Smoky Ragu blend and so for those who’d like to try something earthy and smoky why not give this a try…
01.
Ingredients
400g minced venison
1 egg, beaten
1tbs breadcrumbs
2tsp Venison Spice
½ tsp ground allspice
2tsp chervil
1 medium onion, chopped
1 carrot, diced
1 stick celery, chopped
2 cloves garlic, minced
1 glass red wine
2 bay leaves
2tsp porcini pieces
1tsp ground mixed spice
1tsp marjoram
500ml passata
02.
Method
- Mix all the ingredients for the meatballs in a bowl and form into small balls (the size of a ping-pong ball). Place in a pan of water on a gentle rolling simmer and let the meatballs bounce away in there for 15 minutes, till just done.
- Meanwhile, prepare the ragu – saute the onion, carrot, celery and garlic in a little olive oil until it has softened and started to colour a little.
- Now add the wine, and boil the pan briskly to burn off the alcohol for a couple of minutes, before adding the herbs and spices, and the passata.
- Season with salt and pepper, and a pinch of sugar, then add the meatballs to the pan.
- Simmer away gently for half an hour, till the sauce has thickened nicely, and your meatballs will be ready to serve.
