Spring Wild Venison Meatballs in Lemon and Pea Broth
Small wild venison meatballs, peas and fine pasta in a light lemon broth for a spring supper.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 500 g wild venison mince
- 40 g dried breadcrumbs
- 1 egg, beaten
- 1 garlic clove, finely grated
- 1 tsp finely grated lemon zest
- 20 g parsley, chopped
- 15 ml olive oil
- 150 g leek, washed and finely sliced
- 1.2 litres low-salt chicken stock
- 100 g fine soup pasta
- 200 g frozen peas
- 20 ml lemon juice
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Mince
Method
Mix the mince, breadcrumbs, egg, garlic, lemon zest, half the parsley, salt and pepper. Shape into 24 small balls about 2.5 cm across. Wash your hands and clean the preparation area.
Heat the oil in a wide lidded saucepan and soften the leek for 5 minutes. Pour in the stock and bring to a gentle simmer.
Lower in the meatballs, cover loosely and simmer for 10 minutes without boiling hard. Turn them carefully once.
Add the pasta and cook for its packet time, usually 6–8 minutes. Add the peas for the final 4 minutes. Add hot water if the pasta absorbs too much broth.
Probe several of the largest meatballs. They must have no pink, be piping hot and hold at least 70°C in the centre for 2 minutes. Cook longer if required.
Stir in the lemon juice and remaining parsley, taste the broth and divide between warm bowls.
Storage
Cool leftovers in shallow containers and refrigerate within 1–2 hours at 5°C or below. Use within 48 hours. Freeze suitable cooked portions promptly for up to 3 months for best quality; defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
