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ITALIAN VENISON MEATBALLS IN A CLASSIC ITALIAN TOMATO SAUCE

Adapted from:
The Classic Food of Northern Italy - Anna del Conte 1995, Pavilion Books Limited

Tomato Sauce - "Sugo di Pomodoro"

2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 medium Spanish onion chopped finely
1 celery stalk chopped finely
1 carrot chopped finely
1 garlic clove
1 tsp concentrated tomato paste
1 handful fresh flat leaf parsley, chopped
6 fresh basil leaves
1 can chopped tomatoes
salt & pepper
Heat oil & butter in saucepan

Add onion, celery, carrot & garlic & saute until soft & fragrant. Mix in tomato paste and cook for 1 minute. Add herbs, tomatoes salt and pepper cook over moderate heat for 30 minutes.

Italian Venison Rissoles - "Polpette"

500 gm venison mince
150 gm fresh ricotta
1 large egg
1 small bunch parsley – leaves only, chopped
1 clove garlic, chopped or minced
3 tbsp freshly grated parmesan
2 tbsp plain flour
salt & pepper
1 tbsp olive oil
1 tbsp butter

Mix venison mince & ricotta in a bowl. Lightly beat egg, add it and the garlic, parmesan and herbs to mixture. Add salt & pepper to taste. Mix with hands thoroughly - it is a very moist mixture. Moisten hands & make balls about the size of a golf ball (this is messy but definately worth it!) Flatten each ball slightly. Refrigerate for about 1 hour.

To cook:
Roll each ball in seasoned flour. Heat oil & butter in pan. Place polpette in a pan and cook both sides until golden (5 minutes). Remove from heat. Place Polpette on top of tomato sauce in pan and cover with sauce. Simmer for 10-15 minutes.

To serve:
Serve as an entrée with a fresh basil leaf.