Spicy venison meatballs in tomato sugo with saffron orzo by Douglas Stewert from The Hebridean Food Company on the Isle of North Uist

The Hebridean Food Company was established in 2014 by Douglas Stewart, a lobster fisherman's son from the Isle of North Uist. His passion for Hebridean produce started at an early age when his weekends were spent on fishing boats and sorting lobsters.

His passion now is to ensure everyone in the UK is able to enjoy a true taste of the Hebrides. The Hebridean Food Company's online shop includes creel-caught North Uist Lobsters and langoustines fresh from the water, as well as organic Highland beef, Venison and Blackface lamb from small Hebridean islands, some of the most remote pastures in the UK.

https://www.hebrideanfoodcompany.com 

Ingredients: ​Serves 2 as a main or 4 as starter

  • 20ml rapeseed oil
  • 300g onion, finely chopped
  • 15g garlic cloves, chopped
  • 2gms dried oregano
  • 20g tomato purée
  • 400g tinned chopped tomatoes
  • 1 fresh red chilli, finely chopped
  • 300g minced venison
  • 1 egg, beaten
  • 10g plain flour
  • 15g panko breadcrumbs
  • 500ml chicken stock
  • 10g flat leaf parsley, chopped

Maldon sea salt & freshly milled black pepper

50g Parmesan cheese

160g orzo

Pinch saffron

Water

Method:

  1. For the sauce, heat the oil in a pan and add 150g of onion, 5g of garlic and half a chilli.
  2. Sauté for 5 minutes and then add the tomato purée and 1g of oregano.
  3. Add the tinned tomatoes & stock, then leave to simmer for 30 minutes on a medium heat.
  4. For the meatballs, mix together the minced venison and remaining garlic, onion and red chilli.
  5. Mix in the egg, remaining oregano, parsley, breadcrumbs and plain flour and then mould into balls (approximately 12 meatballs)
  6. Brown the meatballs in a sauté pan, then add to the simmering sauce to cook through for approximately 15 minutes.
  7. To serve, cook the orzo in boiling water with a pinch of saffron until al dente then drain and spoon into hot pasta bowls.
  8. Top with the meatballs in the tomato sugo sauce and garnish with freshly grated Parmesan cheese.

Serve immediately

In association with Taste Communications.

www.tastecommunications.co.uk