Wild Venison Meatballs with Tomato Orzo

Ingredients

• 500 g wild venison mince
• 40 g dried breadcrumbs
• 1 egg, beaten
• 2 garlic cloves, finely grated
• 1 tsp dried oregano
• 20 ml olive oil
• 150 g onion, finely chopped
• 500 g passata
• 600 ml hot low-salt beef stock
• 250 g dried orzo
• 100 g baby spinach, washed
• 10 g basil leaves
• 30 g Parmesan, grated
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Mix the mince, breadcrumbs, egg, half the garlic, half the oregano and half the salt and pepper. Shape into 20 equal meatballs, about 3 cm across. Wash your hands and clean surfaces after handling the raw mixture.

2. 2

   Heat the oil in a wide, deep sauté pan. Brown the meatballs on several sides for about 6 minutes. They will finish cooking in the sauce; do not taste them yet. Lift them onto a clean plate.

3. 3

   Cook the onion in the pan for 5 minutes. Add the remaining garlic and oregano for 1 minute, then pour in the passata and hot stock. Season with the remaining salt and pepper.

4. 4

   Bring to a simmer, stir in the orzo and return the meatballs and any juices. Cover loosely and simmer for 12–15 minutes, gently stirring around the meatballs regularly so the pasta does not stick. Add a little hot water if needed.

5. 5

   Stir in the spinach and cook for 2 minutes. Check several of the largest meatballs with a clean food thermometer; their centres must reach 70°C for 2 minutes, be piping hot and have no pink. Continue cooking if necessary.

6. 6

   When the orzo is tender, spoon into bowls and finish with torn basil and Parmesan.