Try something delicious with our Italian Ground Venison Meatballs with Wild Mushroom Ragu recipe.
Ingredients
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1 pack Silver Fern Farms Premium Ground Venison
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1½ cups fresh breadcrumbs
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2 garlic cloves, crushed
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1 egg, lightly beaten
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1 oz dried porcini mushrooms
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1½ lbs mixed mushrooms
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½ cup olive oil
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3 garlic cloves, thinly sliced
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2 shallots, finely chopped
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1 tablespoon thyme, chopped
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1 tablespoon all-purpose flour
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1 tablespoon tomato paste
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¼ cup brandy or red wine
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⅓ cup heavy cream
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14 oz dried or fresh pappardelle pasta
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½ cup parmesan cheese, finely grated
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Chopped parsley, to garnish
General
Mushroom Ragu
Method
Step 1
Place the porcini mushrooms into a large heatproof bowl. Pour over 2 cups of boiling water and allow to sit for 30 minutes or until the mushrooms are softened. Drain, reserving the liquid. Coarsely chop the mushrooms.
Step 2
Remove Silver Fern Farms Premium Ground Venison from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Step 3
Combine venison with breadcrumbs, garlic, and egg. Season with salt and pepper. Mix together and roll into meatballs.
Step 4
Bring a large deep frying pan to medium heat with oil. Cook the meatballs for 3-4 minutes until brown. Remove from the pan, wipe the pan clean, and add additional oil. Cook the garlic, shallots, and thyme for 3-4 minutes or until softened.
Step 5
Add the porcini and mixed mushrooms to the pan. Increase heat to medium-high, and cook for 8-10 minutes or until soft and golden. Sprinkle in the flour and toss to combine.
Step 6
Add the tomato paste and brandy or wine. Stir to combine. Add the reserved mushroom soaking liquid and meatballs.
Step 7
Bring to a boil, reduce to low heat, and simmer for 10 minutes or until thickened and meatballs are cooked through.
Step 8
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the packet instructions or until al dente, then drain.
Step 9
Stir the cream into the mushroom ragu and cook for a further 3-5 minutes. Season with salt and pepper. Serve the mushroom ragu and meatballs over the pasta. Garnish with parmesan cheese and parsley.
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