Heat some oil in a pan until medium hot and add the meatballs. Cook for a couple of minutes until brown and nicely caramelised then turn over and repeat.
Next add a jar of passata, tin of chopped tomatoes, garlic, dried Italian herbs and some fresh oregano from the garden (or whatever herbs you have to hand and fancy trying). Simmer for about 20 minutes.
Meanwhile boil some pasta until al dente, drain and add to the pan.
Continue to simmer for around 5 minutes and serve with some grated cheese and garlic bread.
This is a quick and easy meal and tastes great. Also a good one to get the kids to help cook.
This is a bit of a marmite meal, you either love it or you don’t, I love it.
Simple to cook and very tasty.
Tried this the other evening and it was delicious! You can use all venison instead of half beef. Had it with mashed potato.
The optimum time to cook venison casserole is 3 hours which gives plenty of time for any connective tissues to break down while not drying out the meat. Add or leave out anything you fancy, use any veg that is slightly past it’s best.
Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool.
Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden.
Rub olive oil onto the steaks or loin and place in medium hot pan for one minute each side so that they brown.
Then put into hot oven, 220C, for loin and small steaks 4 minutes, large steaks 6 minutes.