‘Meatballs’ & pasta skillet

Venison is definitely high on my list of favourites. I have very beautiful childhood memories – hunting with my father, not that I ever shot anything – working the meat after our hunt and family dinners that followed.
We were fortunate enough to enjoy many farm experiences, forever engraved in the memory bank!
One skillet meals really excite me!! We do not need to dirty the whole kitchen for a great meal!
The flavours in this dish are incredible and are enhanced by the flavours of the sausage. And beef or pork sausage will be just as tasty!! The sauce may look a little runny but the cooking process of the pasta will help emulsify the sauce without having to use thickeners.
This surely will also make a great vegetarian meal if the sausage is replaced by your favourite choice of vegetable.

Ingredients | Serves 6
2 Tbs Olive oil
500g Venison sausage, cut into meatballs
1 White onion, sliced
2 Garlic cloves, finely chopped
1 C Mushrooms, sliced
250g Swiss chard, torn
3/4 C Chicken stock
1 Can chopped tomato
3/4 C cream
Cheese stuffed ravioli or tortellini
1 Tbs Brown sugar
3 Thyme sprigs, leaves only
Pinch salt
Black pepper
Pinch red chilli flakes
Parmesan shavings
Fresh thyme leaves for garnish

Heat olive oil in a skillet. Add the sausage meatballs and fry until browned. Add the onion & garlic and sauté for 2 minutes before adding the mushrooms. Cook for a further 2 minutes. Season with the sugar, thyme leaves, salt, pepper & chilli flakes. Add the canned tomato & chicken stock and reduce on a medium simmer for 5 minutes. Add the cream and pasta, cover and cook for 5 minutes. Remove the lid, add the spinach, stir through and cook until pasta is al dente and the sauce has thickened a little more.
Top with parmesan shavings and garnish with thyme leaves.
Serve and enjoy!!

From my kitchen to yours, with love x

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