Venison Meatballs with Orzo, Tomato and Mozzarella (serves 4)
Ingredients:
350g venison mince
240g cooked cannellini beans, drained
1 teaspoon dried oregano
Zest of half a lemon
3 cloves garlic, minced
Sea salt and ground black pepper, to taste
3 tablespoons olive oil
1 tablespoon tomato puree
200g cherry / baby plum tomatoes 220g orzo pasta
500g passata
500ml beef or vegetable stock
120g mozzarella (buffalo pearls work well)
Handful fresh basil leaves and grated parmesan cheese, to garnish
Method:
Place the minced venison into a bowl. Crush a quarter of the beans along with the oregano and a good pinch of salt and some freshly ground black pepper, plus half the minced garlic and lemon zest.
Mix well to combine all the ingredients and form into truffle sized balls. Cover and chill until required.
Heat a tablespoon of oil in a deep lidded frying pan and gently fry the meatballs, turning, until browned all over. Remove from the pan, and place to one side.
In the same pan add a little more olive oil and gently fry the garlic, being careful not to burn it. Add in the cherry tomatoes until they have softened slightly (about 2-3 minutes). Stir in the orzo.
Next add the passata, hot stock and seasoning. Bring to the boil, then reduce heat and simmer gently for about 8 minutes, stirring occasionally, until the pasta and sauce begins to reduce – you should be able to see more pasta than sauce at this stage.
Add the meatballs back onto the pan along with any juices, and the remaining cannellini beans. Stir well, bring back to a simmer and continue to cook gently for a further 3- 4 minutes until the pasta is cooked, but still al dente. Turn off the heat and give the orzo a final stir then dot with chunks of mozzarella.
Place a lid or tin foil over the pan and allow to stand for a few minutes melt the cheese.
Garnish with chopped fresh basil and some grated parmesan cheese (if you like) and serve the pan in the middle of the table for everyone to share.
