Ingredients
The following ingredients have 4 Servings
- 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 (we 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
Instruction
- 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.
- 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.
- 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.
- Meanwhile, cook pasta according to packet instructions. Drain, then toss pasta with poppyseeds, 1 tbs parsley and remaining 30g butter. Season.
- Divide pasta and ragout among bowls and top with remaining 1 tbs parsley.
