Venison Meatballs

Venison Meatballs

Make your own meatballs with our lovely venison mince from Gill Wing Farm.

Ingredients

For the meatballs

• 2 free-range eggs
• 125ml/4fl oz milk
• 450g/1lb minced venison
• 200g/7oz breadcrumbs
• 75g/3oz parmesan, grated
• 1 garlic clove, finely chopped
• 1 tbsp vegetable oil

For the ragu

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 250g carrots, finely chopped
• 1 stick celery, finely chopped
• 4 garlic cloves, finely chopped
• 1 tin chopped tomatoes
• 450ml/¾ pint red wine
• 450ml/¾ pint chicken stock
• 2 sprigs fresh rosemary

Serve with spaghetti and grated parmesan.

Method

1. For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan, and garlic, and mix well.
2. Mould the mixture into balls, each the size of a golf ball.
3. Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes.
4. Heat the oil in a frying pan over medium heat.
5. Remove the meatballs from the fridge and place into the hot frying pan. Fry for 8–10 minutes, or until golden-brown all over.
6. For the ragu, heat the oil in a separate frying pan. Fry the onion, carrot, celery, and garlic for 5–6 minutes, or until softened.
7. Add the tomato purée and cook for a further 7–8 minutes, until the sauce is thick and deep red.
8. Add the wine, chicken stock, and rosemary and bring to the boil. Reduce the heat and simmer for 45 minutes to an hour.
9. Add the meatballs to the sauce and simmer for 5–6 minutes, until completely cooked through.
10. To serve, place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce, and finish with grated parmesan.