‘New York’ muntjac meatballs

‘New York’ muntjac meatballs

Delicious with any type of venison mince. Can be served as a starter with bread or a main with pasta.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Cuisine Venison
Servings 4

Ingredients
  

  • 400 ml tomato sauce
  • green sauce to garnish
  • 500 grams venison mince
  • 250 grams ricotta
  • 1 handful finely chopped parsley
  • 75 grams grated parmesan cheese
  • 2 cloves finely chopped garlic cloves

Tomato sauce

  • 2 tins chopped tomatoes
  • 3 finely diced banana shallots
  • 1 finely chopped red chilli
  • 1 large glug extra virgin olive oil
  • 1 finely chopped rosemary sprig
  • 4 crushed garlic cloves
  • 1 splash white wine
  • salt and pepper

Green sauce

  • 1 large handful roughly chopped rocket
  • 1 large handful roughly chopped coriander
  • 1 large handful roughly chopped flat leaf parsley
  • 1 large handful roughly chopped mint
  • 1 large handful roughly chopped basil
  • 1 finely chopped banana shallot
  • 2 finely chopped garlic cloves
  • 1 lemon, juice and zest
  • salt and pepper
  • extra virgin olive oil

Instructions
 

  • Make the tomato sauce and green sauce ahead of time. They can both be frozen in batches and used with many venison dishes.
  • Thoroughly mix the venison, cheese, salt and pepper, parsley and garlic until evenly combined.
  • Roll the mix between your hands to form 5cm balls. Place on a plate ready for cooking.
  • Heat 400ml of tomato sauce in a pan and add the meatballs (do not sear the meatballs, place in the tomato sauce raw). Simmer on a low heat for 45-60 minutes.
  • Place 2 to 3 meatballs in a dish, spoon over some of the tomato sauce and garnish with the green sauce.
  • Grate a little parmesan cheese over and serve.

Tomato sauce

  • Add the oil and shallots to a pan and sweat on a medium heat without browning.
  • Add the garlic, chilli and rosemary and cook for 1 minute. Add the white wine and cook for another 2 minutes.
  • Add the tomatoes and cook for around 1 hour. Season to taste.

Green sauce

  • Mix the roughly chopped greens with the garlic, shallot and lemon zest. Add the lemon juice and plenty of olive oil.
  • Blitz in a blender to make a thick, green sauce. Season with plenty of salt and pepper.

Notes

Make a batch of the tomato sauce ahead of time and freeze in batches- it can be used for the pizza recipe and many other pasta dishes. The green sauce is a delicious, punchy addition to grilled meats.
This recipes is supplied by Joe Harding from Farming The Wild.
Keyword Italian, meatballs, Venison