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From the March 2007 issue:
Spaghetti with venison meatballs
Put shoulder meat through grinder with 2 onions & 3 cloves garlic. Knead in one egg,
1 TB Worcester sauce, 1 TB mixed herbs, two pieces lightly toasted white bread
(without crusts), then add store-bought breadcrumbs until mixture not too moist.
Make meatballs (slightly smaller than table tennis balls) and fry in hot oil until both
sides brown. Drain excess oil from pan. Add tomato sauce (homemade or jar of
Bertolli summer tomato-basil sauce is nice), cover and simmer while you’re boiling
spaghetti and sautéing sliced mushrooms in olive oil and white wine. Serve everything
together with parmesan cheese (the fluffy kind) and red wine.
Spaghetti with venison meatballs
Put shoulder meat through grinder with 2 onions & 3 cloves garlic. Knead in one egg,
1 TB Worcester sauce, 1 TB mixed herbs, two pieces lightly toasted white bread
(without crusts), then add store-bought breadcrumbs until mixture not too moist.
Make meatballs (slightly smaller than table tennis balls) and fry in hot oil until both
sides brown. Drain excess oil from pan. Add tomato sauce (homemade or jar of
Bertolli summer tomato-basil sauce is nice), cover and simmer while you’re boiling
spaghetti and sautéing sliced mushrooms in olive oil and white wine. Serve everything
together with parmesan cheese (the fluffy kind) and red wine.
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.