Venison meatball and wild mushroom ragout

Name: Venison meatball and wild mushroom ragout
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European
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

Instructions

Prep:25minCook:45min

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.

Updated at: Sat, 25 Jul 2026 15:24:48 GMT