Venison meatballs recipe
 2 free-range eggs125ml/4fl oz milk450g/1lb minced venison steak200g/7oz breadcrumbs75g/3oz parmesan, grated 1 garlic clove, finely chopped1 tbsp vegetable oil 2 free-range eggs 125ml/4fl oz milk 450g/1lb minced venison steak 200g/7oz breadcrumbs 75g/3oz parmesan, grated 1 garlic clove, finely chopped 1 tbsp vegetable oil 1 tbsp vegetable oil1 onion, finely chopped1 carrot, finely chopped1 stick celery, finely chopped4 garlic cloves, finely chopped150g/5oz tomato purée450ml/¾ pint red wine450ml/¾ pint chicken stock2 sprigs fresh rosemary 1 tbsp vegetable oil 1 onion, finely chopped 1 carrot, finely chopped 1 stick celery, finely chopped 4 garlic cloves, finely chopped 150g/5oz tomato purée 450ml/¾ pint red wine 450ml/¾ pint chicken stock 2 sprigs fresh rosemary spaghetti, cooked according to packet instructionsparmesan, freshly grated spaghetti, cooked according to packet instructions parmesan, freshly grated Method For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan and garlic and mix well.Mould the meatball mixture into balls, each the size of a golf ball.Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes.Heat the oil in a frying pan over a medium heat.Remove the meatballs from the fridge and place into a hot frying pan. Fry for 8-10 minutes, or until golden-brown all over.For the ragu, heat the oil in a separate frying pan. Fry the onion, carrot, celery and garlic for 5-6 minutes, or until softened. Add the tomato purée and cook for a further 7-8 minutes, until the sauce is thick and deep red in colour.Add the wine, chicken stock and rosemary and bring to boil. Reduce the heat and simmer for 45 minutes to an hour. Add the meatballs to the sauce and simmer for 5-6 minutes, until the meatballs are completely cooked through.To serve, place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce, and finish with grated parmesan. For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan and garlic and mix well. For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan and garlic and mix well. Mould the meatball mixture into balls, each the size of a golf ball. Mould the meatball mixture into balls, each the size of a golf ball. Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes. Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes. Heat the oil in a frying pan over a medium heat. Heat the oil in a frying pan over a medium heat. Remove the meatballs from the fridge and place into a hot frying pan. Fry for 8-10 minutes, or until golden-brown all over. Remove the meatballs from the fridge and place into a hot frying pan. Fry for 8-10 minutes, or until golden-brown all over. For the ragu, heat the oil in a separate frying pan. Fry the onion, carrot, celery and garlic for 5-6 minutes, or until softened. For the ragu, heat the oil in a separate frying pan. Fry the onion, carrot, celery and garlic for 5-6 minutes, or until softened. Add the tomato purée and cook for a further 7-8 minutes, until the sauce is thick and deep red in colour. Add the tomato purée and cook for a further 7-8 minutes, until the sauce is thick and deep red in colour. Add the wine, chicken stock and rosemary and bring to boil. Reduce the heat and simmer for 45 minutes to an hour. Add the wine, chicken stock and rosemary and bring to boil. Reduce the heat and simmer for 45 minutes to an hour. Add the meatballs to the sauce and simmer for 5-6 minutes, until the meatballs are completely cooked through. Add the meatballs to the sauce and simmer for 5-6 minutes, until the meatballs are completely cooked through. To serve, place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce, and finish with grated parmesan. To serve, place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce, and finish with grated parmesan.