Wild Venison and Mushroom Meatballs in Porcini Cream Sauce

WHAT YOU'LL NEED

For the Meatballs

• 1kg Spring Ridge Venison mince
• 200g brown mushrooms, finely chopped
• 20g dried porcini mushrooms, soaked
• 1 small onion, finely diced
• 6 garlic cloves, minced
• Leaves from 2–3 sprigs fresh thyme
• 1 heaped tsp Dijon mustard
• ½ cup breadcrumbs
• 1 egg
• 1 tbsp chopped fresh parsley
• Salt & freshly ground black pepper
• 1 tbsp butter, for frying
• Olive oil, for frying

For the Porcini Cream Sauce

• 1 tbsp butter
• 1 garlic clove, minced
• 100ml dry white wine
• 250ml beef or venison stock
• 150ml thickened cream
• 20g dried porcini mushrooms, soaked in 200ml boiling water
• Leaves from 1 sprig fresh thyme
• Salt & pepper, to taste

To Serve

• 350–400g tagliatelle
• Grated Parmesan
• Fresh parsley, chopped
  
  

HOW TO COOK IT

Place the dried porcini mushrooms in a heatproof bowl and cover with 200ml

boiling water. Set aside to soak for 15 minutes. Once softened, remove the

mushrooms (reserving the soaking liquid), then finely chop.

Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan over medium heat.

Add the onion and brown mushrooms with a pinch of salt. Sauté for 4–5

minutes. Stir in the garlic, chopped soaked porcini, and thyme leaves. Cook for

another 4–5 minutes until softened and fragrant. Set aside to cool slightly.

In a large bowl, combine venison mince, the cooled mushroom mixture, Dijon

mustard, breadcrumbs, egg, parsley, and seasoning. Mix until just combined.

Cook a small test meatball in a frying pan to check seasoning. Adjust the main

mixture if needed. Roll the mix into 16–20 small meatballs (or about 26–28 golf

ball–sized ones) with damp hands. Place on a tray and refrigerate for at least 15

minutes—overnight is ideal for flavour and retains the shape of the balls really well.

Heat a little olive oil in a large frying pan over medium heat. Brown the

meatballs in batches for 5–6 minutes, turning occasionally. Transfer to a baking

tray and finish in a 180°C oven for 10 minutes, basting with pan juices halfway

through.

Using the same pan, melt a little more butter if needed. Sauté the garlic for 30

seconds, then deglaze with the white wine. Simmer for 2–3 minutes to reduce

slightly.

Add the reserved (strained) porcini liquid, the remaining un-chopped

soaked mushrooms, stock, and thyme. Simmer for 4–5 minutes, then stir in the

cream. Return the meatballs to the pan and simmer gently for 2–3 minutes,

until the sauce thickens slightly. Season to taste.

Meanwhile, cook tagliatelle in a large pot of salted boiling water according to

packet instructions. Drain well.

Divide the tagliatelle between bowls or serve on a large family-style platter.
Spoon over the meatballs and creamy

porcini sauce. Finish with grated Parmesan and chopped fresh parsley.