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