Venison meatball & wild mushroom stroganoff

• onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• sunflower oil↗2 tbsp tbsp
• dill↗small bunch

  roughly chopped plus 1 tbsp finely chopped

• wholegrain mustard↗2 tbsp tbsp
• venison mince↗400g g
• fresh white breadcrumbs↗100g g
• medium egg↗1

  beaten

• butter↗25g g
• wild mushrooms400g g

  larger ones sliced

• smoked paprika↗½ tsp tsp
• plain flour↗1 tbsp tbsp
• beef stock↗400g g
• brandy↗150ml ml
• Dijon mustard↗2 tsp tsp
• tomato purée↗1 tbsp
• pot soured cream300ml
• pinch of sugar

  (optional)

• buttered tagliatelle

  rice or sautéed potatoes, to serve

Step-by-step instructions

1. 1

   Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.

2. 2

   Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned – add a splash more oil if needed towards the end. Set aside the meatballs in a dish.

3. 3

   Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.

4. 4

   Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency – anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.