Venison meatball and wild mushroom ragout Recipe | Samsung Food App
This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.
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Ingredients
- 2 tbs sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 bunch dill, finely chopped
- 500g venison mince
- 80g fresh white breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup (70g) Dijon mustard
- 60g unsalted butter
- 400g mixed wild mushrooms (we used Swiss brown, pine and chestnut)
- 1/2 tsp sweet smoked paprika
- 1 tbs each tomato paste and plain flour
- 400ml beef consommé or beef stock
- 1/3 cup (80ml) brandy
- 150g sour cream
- 400g tagliatelle
- 1 tbs poppyseeds
- 2 tbs chopped flat-leaf parsley leaves
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