Italian Ground Venison Meatballs with Wild Mushroom Ragu

Italian Ground Venison Meatballs with Wild Mushroom Ragu
Try something delicious with our Italian Ground Venison Meatballs with Wild Mushroom Ragu recipe.
Preparation time: 30M
Cooking time: 30M
Serves: 4
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Premium Ground Venison
  • 1½ cups fresh breadcrumbs
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten

Mushroom Ragu

  • 1 oz dried porcini mushrooms 
  • 1½ lbs mixed mushrooms 
  • ½ cup olive oil
  • 3 garlic cloves, thinly sliced
  • 2 shallots, finely chopped
  • 1 tablespoon thyme, chopped
  • 1 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • ¼ cup brandy or red wine
  • ⅓ cup heavy cream
  • 14 oz dried or fresh pappardelle pasta 
  • ½ cup parmesan cheese, finely grated
  • Chopped parsley, to garnish

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.

Recommended cut
Premium Ground Venison
Raised on the lush pastures of New Zealand, our premium ground venison is top-notch. This lean and uniquely flavorful protein provides a healthy twist to a variety of popular dishes – from hearty Bolognese sauces to juicy burgers and savory meatballs. Pasture-raised Venison. No Added Hormones EVER. Ships Frozen.
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