Matthew Wilkinson’s Venison Meatballs, Pappardelle, Kale, Tio Pepe Sauce
We are thrilled to be supporting the Meatballs for Muscle Dreams campaign. Throughout November Clocktower Brasserie will feature ‘Venison Meatballs with Pappardelle, Kale and Tio Pepe Sauce’ on the menu with £5 from every dish donated to the Meatballs for Muscle Dreams campaign. It’s such a worthwhile cause and I am confident our Venison meatballs won’t disappoint!” Matthew Wilkinson, Head of Kitchens
Matthew Wilkinson
Head Chef, Horto Cafe at Rudding Park Hotel & Spa
SERVES: 4
DIFFICULTY: –
PREP TIME: –
COOKING TIME: –
Ingredients
Venison meat balls
1kg Venison (minced)
7g Onion powder
3g Caraway seeds
1 Egg
50ml Milk
50g Panko bread crumbs
Salt and pepper
Tio pepe sauce
500ml Double cream
100ml Tio Pepe
1 beef stock cube or glaze
Extra
600g Fresh or dried Pappardelle
160g Kale
Method
STEP 1
For the meat balls, place all ingredients into a mixing bowl and mix until all the ingredients have combined together.
STEP 2
Make the venison into 65g meat ball size and seal off in a frying pan until they get a nice colour and finish in the oven at 180 degrees for ten minutes.
STEP 3
Have a pan of salted boiling water ready for the Pappardelle.
STEP 4
For the sauce, reduce the Tio Pepe by half then add the beef glaze, double cream and reduce until you get nice consistency.
STEP 5
Blanch the kale in the pasta water then add the pasta and cook for five minutes (if fresh pasta or if dried 12 minutes).
STEP 6
Add a little bit of pasta water to the sauce then drain the kale and pasta and serve.
STEP 7
If required, add a little parmesan cheese.