Pheasant Meatballs

October 23, 2015

Pheasant Meatballs

With Green Olives Sun-dried Tomatoes, Herbs and Pappardelle Pasta

 

Ingredients

450g Minced pheasant

120gMinced pork belly

90g green olives stuffed with anchovy

120g sun-dried tomatoes

200g fresh Pappardelle pasta

700ml tomato passata

50ml game or chcken stock

3 slices of white bread

125ml milk

1/2 onion, fine;y chopped

2 cloves garlic, finely chopped

2 tsp roughly chopped basil

50ml olive oil (for sauce)

25ml virgin olive oil (for past)

salt and pepper

 

Method - serves 4

 

Take the bread, remove the crusts and place in a bowl. Pour in the milk and allow to soak and break down. Add a little oil to a saucepan followed by chopped onion and garlic. Sweat and cook without browning and until soft. Add stock and reduce by half. Now add sun-dried tomatoes and the pasatta, bring to boil and allow to simmer for 20 minutes. Place the minced pheasant and pork into a bowl with the bread that by now will have absorbed the milk. Mix the meat well with your hands and season. Take a small ball of meat, flatten and pan fry to taste the seasoning is correct.

 

Divide the meat into equall sized balls, wet your hands slightly (this will help you roll smooth balls). Allow 4 or 5 balls per portion depending on size. in a non-stick pan with a little oil, pan fry the balls to give them a little colour.

 

Once all have been pan fried, drop them into the tomato sauce and simmer for 10 minutes. Bring a pan of salted water to the boil. coo the pasta for 8 minutes or untill cooked throughout. Once the pasta is cooked, drain well, toss in some virgin olive oil and season. Place the pasta onto the plate woth the meat balls on top and a good helping of sauce.

ENJOY!!!!

 

 

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