Venison meatballs with red wine plum sauce and celeriac mash
Photo by Tamara West
Venison is an extremely lean meat, so don’t overcook the meatballs. The mash and meatballs can be made in advance and re-heated when ready to serve.
Nadia Lim cooks a healthy and delicious dinner party that can be prepared in advance, making your night stress-free. Have a look at Entrée – Smoked salmon, beetroot and orange salad with crème fraiche and Dessert – Baked ricotta cheesecake with tamarillos
|500 g||Venison mince|
|3 Tbsp||Onions, minced|
|1 Tbsp||Thyme, chopped|
|1 tsp||Allspice, ground|
|2 Tbsp||Olive oil|
- In a large mixing bowl, mix venison mince, onion, breadcrumbs, thyme, salt, allspice and egg together (with your clean hands), until well combined.
- Heat olive oil in a large frying pan (preferably non-stick) on medium to high heat, and brown meatballs, in batches, for about 1-2minutes each side. Set meatballs aside as you cook them.
- Keep frying pan on medium heat and add another drizzle of olive oil. Cook onion, garlic and mushrooms until onion is soft, 4-5 minutes. Stir in tomato paste, red wine, beef or chicken stock, crushed tomatoes and plum jam. Simmer sauce until reduced and thickened (about 8-10 minutes) and season to taste with salt and pepper.
- Add back meatballs, cover with a lid and continue to cook for 3-5 minutes until meatballs are cooked through.
- Serve meatballs and sauce with celeriac mash and vegetables (broccoli or wilted spinach) on the side.
- Cut skin off 500-600g celeriac with a sharp knife and chop into 3cm cubes.
- Peel and chop 400g potatoes into 3cm cubes.
- Cook celeriac and potatoes in boiling salted water until soft, about 15 minutes.
- Drain and mash with a knob of butter and 1/3 cup of milk, and season to taste.