I apologise in advance about the deterioration in my photography from now on until the spring. Light isn’t great in the kitchen and with the nights drawing in this means I don’t take as good photos. But I’m slowly learning how to use our camera properly and in turn I should be a bit better at taking pics.
A few weekends ago on Something for the Weekend (my favourite Sunday lie-in programme), Simon Rimmer made some delicious looking Venison Meatballs. I’ve been meaning to make it for some weeks now. Our lovely butcher Stuart ordered in some venison in for me and then minced it.
I’ve always been undecided about venison. It’s more of a psychological “argh, I’m eating bambi” issue rather than not liking the taste. Saying that, watching Babe has never stopped a craving for a bacon butty. The ragu was delicious and rich and would be just as good as just a basic ragu without meat. I’ll certainly be using the ragu recipe again. I think Hubby enjoyed the venison more than I did, but then again he doesn’t have any issues with eating any animal!
1 onion, finely chopped
1 small carrot, finely chopped
2 garlic cloves
75g tomato puree
225ml red wine
225ml chicken stock (or venison stock if your lucky to have some)
1 heaped tsp dried rosemary
300g venison mince
1 garlic clove
30g parmesan, grated
1) First, start on the sauce. Gently fry carrots, onion and garlic in a deep saucepan until softened. Stir in tomato puree and cook on a low heat for 5 min.
2) Pour in stock, wine and rosemary and simmer for 45 min.
3) While the sauce is cooking make the meatballs. In a bowl whisk together egg and milk then add the remaining meatball ingredients. Using you hands combine all the ingredients well.
4) Roll the meatballs to the size of a plum and chill for 20 min.
5) Fry the meatballs until browned both sides, then add the meatballs to the ragu. Finally simmer for 5 min.