Italian Venison Mince Meatballs with Wild Mushroom Ragu

Ingredients

• 1 pack Silver Fern Farms Venison Mince
• 1½ cups fresh breadcrumbs
• 2 garlic cloves, crushed
• 1 egg, lightly beaten

Mushroom Ragu:

• 20g porcini mushrooms, dried
• 700g mixed mushrooms
• ½ cup olive oil
• 3 garlic cloves, thinly sliced
• 2 shallots, finely chopped
• 1 Tbsp thyme, chopped
• 1 Tbsp plain flour
• 1 Tbsp tomato paste
• ¼ cup brandy, or red wine
• ⅓ cup thickened cream
• 400g dried or fresh pappardelle pasta
• ½ cup parmesan cheese, finely grated and parsley, chopped to garnish

Method

Place porcini mushrooms into a large heatproof bowl. Pour over 2 cups of boiling water and allow to sit for 30 mins or until mushrooms are softened. Drain, reserving the liquid. Coarsely chop mushrooms.

Remove Silver Fern Farms Venison Mince from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Combine venison with breadcrumbs, garlic and egg. Season with salt and pepper. Mix together and roll into meatballs.

Bring a large deep fry pan to medium heat with oil. Cook meatballs for 3-4 mins till brown. Remove from pan. wipe pan clean, add additional oil. Cook garlic, shallots and thyme for 3-4 mins or until softened. 

Add porcini and mixed mushrooms to pan. Increase heat to med-high, cook for 8-10 mins or until soft and golden. Sprinkle in flour and toss to combine.

Add tomato paste and brandy or wine. Stir to combine. Add reserved mushroom soaking liquid and meatballs.

Bring to the boil, reduce to low heat, simmer for 10 mins or until thickened and meatballs are cooked through. 

Meanwhile, bring a large pot of salted water to the boil. Cook pasta according to packet instructions, or until al dente, then drain. 

Stir cream into mushroom ragu and cook for a further 3-5 mins. Season with salt and pepper. Serve mushroom ragu and meatballs over pasta. Garnish with parmesan cheese and parsley.