Venison Meatballs and Brandied Mushroom Gravy Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
4 Portions
Ingredients
  • ¾ cup loosely packed breadcrumbs
  • 3 tablespoons whole milk
  • ½ onion, roughly chopped
  • 4 cloves garlic, divided
  • 1.2 pounds venison mince
  • 1 egg
  • 1 teaspoon fresh rosemary, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon cooking oil
  • 2 shallots, finely chopped
  • ½ pound mushrooms, sliced
  • 4 tablespoons brandy
  • 1 cup chicken stock
  • ½ cup heavy cream
Directions
  1. In a medium-sized bowl mix together the fresh breadcrumbs with the milk, and set aside for 10 minutes to form a panade.
  2. Add the onion and 2 garlic cloves to a food processor and blend to form a smooth mixture. Prepare a large plate with a layer of baking paper and set it to one side. Set out a small bowl or plate with some water on it and set this to one side as well.
  3. In a large bowl, add the venison mince along with the panade, the onions and garlic, the egg, the rosemary, and the salt and pepper.
  4. Using a spoon or your hands, mix the ingredients in the bowl together thoroughly until well combined.
  5. Using a tablespoon measurer, scoop out portions of the venison mixture and roll them into balls between your hands. This is easier with slightly wet hands to stop the mixture sticking, so use the bowl or plate of water to keep your hands slightly wet as you roll out the meatballs. Place formed meatballs onto the prepared baking paper covered plate.
  6. Once all the meatballs have been rolled, heat up the cooking oil in a large, heavy bottomed pan, to medium-high heat. Cook the meatballs for a few minutes each side to seal them and brown them, before removing them from the pan.
  7. Add the shallots and mushrooms to the pan, along with the two remaining garlic cloves, which should be minced. Fry the ingredients until soft.
  8. Add the brandy to the pan and cook for 3 to 4 minutes, before adding the chicken stock and then the cream.
  9. Return the venison meatballs to the pan and set the heat on low to allow the meat to finish cooking through. Serve hot once the meatballs are cooked and the sauce is thick.