simple way to make perfect Venison meatball and wild mushroom ragout

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Venison meatball and wild mushroom ragout. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Venison meatball and wild mushroom ragout is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Venison meatball and wild mushroom ragout is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 bunch dill, finely chopped
  • 500g venison mince (order from your butcher)
  • 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 teaspoon sweet smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon plain flour
  • 400ml beef consomme or Massel beef stock
  • 1/3 cup (80ml) brandy
  • 150g sour cream
  • 400g tagliatelle
  • 1 tablespoon poppyseeds
  • 2 tablespoons flat-leaf parsley leaves, chopped

Method

  • Step 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.
  • Step 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.
  • Step 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 consomme 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.
  • Step 4
    Meanwhile, cook pasta according to packet instructions. Drain, then toss pasta with poppyseeds, 1 tbs parsley and remaining 30g butter. Season.
  • Step 5
    Divide pasta and ragout among bowls and top with remaining 1 tbs parsley.

So that’s going to wrap it up for this exceptional food Venison meatball and wild mushroom ragout recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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