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No.1 venison meatballs with bucatini
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1½ tbsp olive oil
300g pack Waitrose 1 Venison Hand Rolled Meatballs 6s
1 echalion shallot, finely diced
1 clove garlic, crushed
½ x 300g pack chestnut mushrooms, sliced
½ tsp sweet smoked paprika
1 tbsp plain flour
250ml beef stock
1 tbsp Dijon mustard
½ tbsp tomato purée
150ml soured cream
20g pack dill, chopped
150g Waitrose 1 Bucatini (dried pasta)
1. In a deep frying pan heat 1 tbsp olive oil and gently fry the meatballs until golden. Remove from the pan and set aside.
2. Add the shallots and garlic to the pan, and fry until softened, then set aside with the meatballs. Raise the heat, add a further ½ tbsp olive oil to the pan and fry the mushrooms quickly until golden. Return the meatballs, shallots and garlic to the pan.
3. Sprinkle over the paprika, followed by the flour and stir to coat.
4. Pour in the Madeira and allow to bubble. Then add the beef stock, mustard and tomato purée. Leave to simmer gently for 5 minutes with a lid on until the meatballs are cooked through and there is no pink meat. Stir in the soured cream and scatter over the dill. Serve with the bucatini pasta cooked according to the pack instructions.
Typical values per serving:
This recipe was first published in June 2016.