Cervena venison meatballs
- Meatballs
- 500 g Cervena Venison mince
- 2 large shallots
- 2 sprigs fresh rosemary
- 1 egg
- 3 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 5 tbsp breadcrumbs
- 50 ml rice bran oil or similar
- Meatball sauce
- 8 small vine-ripened tomatoes
- 2 tbsp tomato paste
- ¾ cup white wine
- 1 bay leaf
- ½ tsp red chili flakes
- ½ cup olive oil
- 1 shallot
- 5 cloves garlic
- 1 cup water
Method
Heat your oven to 200°C. Bring the mince to room temperature by placing it covered on the bench.
Finely dice one of the shallots and the fresh rosemary leaves together then set aside. In a large bowl, mix the egg, Worcestershire sauce, and the two mustard's together. Add the diced shallot and rosemary mix. Grind in a liberal amount of freshly cracked pepper and then whisk to incorporate all the flavors. With clean hands, massage the mince into the herb, spice, mustard, and egg mixture then, once combined to a smooth consistency, add the bread crumbs. Mix together well with your hands.
Now, it's time to roll. Take a generous amount of meat in the palm of your hand and roll in a circular motion with the other hand until you have a nice round meatball. Place each ball on an oiled baking tray and repeat until the bowl is empty. You should finish with around 6 to 7 meatballs. Cover and refrigerate the tray while you make the sauce.
Rub the whole tomatoes with a small amount of olive oil and season with salt. Place into a baking dish and cook in the preheated oven for 10 to 15 minutes, or until a good color is established. Set aside the tray.
Meatball sauce
Meantime, slice the cloves of garlic and dice the shallot. In a pot, add the olive oil, chili flakes, bay leaf, garlic, and the remaining shallot. Cook over a low to medium heat to infuse without burning. After a few minutes, add the white wine then increase the heat to high to evaporate the alcohol. Reduce the wine by half then stir in the tomato paste, water, and the vine tomatoes from the oven, which you can now turn down to 100°C for the final finish on the meatballs and sauce.
Simmer the sauce over a low heat for 10 minutes or until the sauce reaches the desired consistency. Season to taste and keep in a warm place ready to pour over the meatballs.
To complete
To cook the meatballs, take a heavy-based skillet or non-stick fry pan to a medium high heat. Season the bottom of the pan with salt and the rice bran oil to avoid sticking. This will also create a flavorsome crust.
Place the meatballs one by one into the hot pan, seasoning the top with salt. Cooking times will vary depending on your stovetop and pan. Focus on establishing a good dark color before turning the meatballs. Once colored on all sides take out of the pan and place into the oven dish you cooked the tomatoes in.
Servings4
INGREDIENTS
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Method Heat your oven to 200°C. Bring the mince to room temperature by placing it covered on the bench. Finely dice one of the shallots and the fresh rosemary leaves together then set aside. In a large bowl, mix the egg, Worcestershire sauce, and the two mustard's together. Add the diced shallot and rosemary mix. Grind in a liberal amount of freshly cracked pepper and then whisk to incorporate all the flavors. With clean hands, massage the mince into the herb, spice, mustard, and egg mixture then, once combined to a smooth consistency, add the bread crumbs. Mix together well with your hands. Now, it's time to roll. Take a generous amount of meat in the palm of your hand and roll in a circular motion with the other hand until you have a nice round meatball. Place each ball on an oiled baking tray and repeat until the bowl is empty. You should finish with around 6 to 7 meatballs. Cover and refrigerate the tray while you make the sauce. Rub the whole tomatoes with a small amount of olive oil and season with salt. Place into a baking dish and cook in the preheated oven for 10 to 15 minutes, or until a good color is established. Set aside the tray. Meatball sauce Meantime, slice the cloves of garlic and dice the shallot. In a pot, add the olive oil, chili flakes, bay leaf, garlic, and the remaining shallot. Cook over a low to medium heat to infuse without burning. After a few minutes, add the white wine then increase the heat to high to evaporate the alcohol. Reduce the wine by half then stir in the tomato paste, water, and the vine tomatoes from the oven, which you can now turn down to 100°C for the final finish on the meatballs and sauce. Simmer the sauce over a low heat for 10 minutes or until the sauce reaches the desired consistency. Season to taste and keep in a warm place ready to pour over the meatballs. To complete To cook the meatballs, take a heavy-based skillet or non-stick fry pan to a medium high heat. Season the bottom of the pan with salt and the rice bran oil to avoid sticking. This will also create a flavorsome crust. Place the meatballs one by one into the hot pan, seasoning the top with salt. Cooking times will vary depending on your stovetop and pan. Focus on establishing a good dark color before turning the meatballs. Once colored on all sides take out of the pan and place into the oven dish you cooked the tomatoes in. |
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