Venison Meatballs with Mushroom Stroganoff
Serves 4
Ingredients
- 1 onion finely chopped
- 2 garlic cloves crushed
- 3 tbsp olive oil
- small bunch dill roughly chopped
- 2 tbsp Dijon mustard
- 500g venison mince
- 75g fresh white breadcrumbs
- 1 medium egg
- 40g butter
- 200g sliced mushrooms
- 1 tsp smoked paprika
- 3 cups of beef stock
- ¼ cup brandy
- 1 tbsp tomato purée
- 250g pot soured cream
- 500g of fresh pasta eg tagliatelle
- Salt and pepper to taste
Method
- Cook the onion and garlic in 1 tbsp oil until soft. Cool for 10 mins, then add into a big bowl with the finely chopped dill, 1 tbsp of the mustard, the venison, breadcrumbs, and egg. Add 1 tsp salt and ½ tsp ground black pepper. Mix together with your hands, forming about 24 meatballs.
- Heat the remaining oil in a large frying pan and fry the meatballs in small batches until well browned – add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms until they are turning golden. Lower the heat and stir in the paprika.
- Stir in the stock and brandy, and bring to a boil, scraping up any bits stuck in the pan. Stir in the remaining 1 tbsp Dijon mustard and tomato purée. Add the fresh tagliatelle.
- Cook according to the package instruction and mix every minute to stop the pasta from sticking. Return the venison balls back into the dish and add the sour cream. Stir gently until heated through. Scatter with the remaining dill and any other of your favourite herbs.
- Note. If using dried pasta increase stock to 4 cups.
