Wild Venison and Mushroom Meatballs in Porcini Cream Sauce

Wild Venison and Mushroom Meatballs in Porcini Cream Sauce

australianmeats.com.au

PREP 25 Mins COOKING TIME 35 min SERVES 4 People WHAT YOU'LL NEED For the Meatballs 1kg Spring Ridge Venison mince 200g brown mushrooms, finely chopped 20g dried porcini mushrooms, soaked 1 small...

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Ingredients

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

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