'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 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine Venison
- 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
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.
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