Venison Meatballs
Tender meatballs filled with onions and herbs, bathed in pine mushrooms, are classics in every way except for one: They call for Venison instead of the usual tri-combo. Keep them hearty with a side of roast potatoes or rice.
Ingredients
Meatballs:
400g Venison mince
1/2 Brown onion diced
2 Garlic cloves minced
3 Thyme sprigs, leaves picked
20g Breadcrumbs
2 Eggs
2 tbsp Grain mustard
Pinch mixed spice
Pine mushroom sauce:
400g Wild mushrooms sliced
1/2 Brown onion thinly sliced
2 Garlic cloves minced
30g Butter
2 tbsp Paprika
150ml Cognac
200ml White wine
300ml Sour cream
30g Cornichons thinly sliced
1 tbsp Dijon mustard
1/4 Parsley bunch, chopped
How to make it
- Thoroughly mix meatball ingredients together in a bowl and form 12 evenly sized meat balls.
- Heat a sauce pan to medium heat with a drizzle of oil.
- Saute the meatballs so they are evenly sealed, then set aside.
- In the same pan add a bit more oil, half thebutter, mushrooms and a pinch of salt.
- When the mushrooms are evenly cooked remove from heat and set aside.
- In the same pan on a medium heat, add a little more oil, the rest of the butter and the onions - cook until the onions are soft and translucent.
- Add the paprika and mustard and stir vigorously.
- Turn up the heat and add the Cognac until almost reduced. This will happen very quickly.
- Add the wine and turn the heat back to medium.
- Once this is reduced add the sour cream and mix well.
- Return the meatballs, mushrooms and any juices back to the pan.
- Finish with conichons and parsley, and season to taste.
- Serve with roast potatoes or rice.
