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Vension Meatballs And Mushroom Ragout

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.

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 ( 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


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Venison

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