400g Woodburn diced or meatballs
1 clove garlic
2 anchovy fillets
1 tsp dried oregano
2 sticks rosemary (roughly chopped)
1 tbsp tomato paste
400g can tomatoes
1/4 tsp chilli
1 cup vegetable/venison stock
1 tsp sugar
1/2 cup olives
1 tbsp capers drained
Fresh parsley chopped
Preheat oven to 150 degrees
Heat a little oil in a heavy based pan on high heat and brown diced until brown
Transfer to another dish and add a little oil, pan fry garlic, onion, anchovies, oregano and rosemary
Cook for 7-10min until soft
Add tomatoes, paste and chilli powder, stock & sugar
Stir to combine and add diced. If dish is ovenproof, cover and cook in oven for 1-2 hours
If using meatballs, brown balls as above then add to dish to cook for only 35mins in oven
Cook pasta as per instructions. Toss through a little olive oil prior to serving while still warm
Arrange pasta on individual pasta bowls, spoon over Puttanesca sauce and meat. Garnish with parmesan and parsley.
Woodburn venison meatballs
1 or 2 red/greeen peppers cut into chunks
250g button mushrooms
couscous and mesculen salad to serve
Ingredients chilli & tomato salsa
baby tomatoes quartered
1 tbsp fresh grated ginger
1tsp red chilli
1/2 tsp cumin
1-2 tbsp freshly chopped coriander & mint
Soak 8 bamboo skewers in water for 30 minutes, then thread on the above ingredients. Use 3 to 4 meatballs per skewer.
Preheat the barbeque and cook approx 10-12 minutes turning frequently until brown. Serve on a bed of couscous with a fresh mesculen salad.
2 large Agria potatoes
6 Woodburn Venison MeatballsAssorted mini capsicums (sliced finely)
1 red onion (cut into segments)
50g feta cubed
6 sliced sundried tomatoes
3 to 4 eggs
Slice potatoes and pre cook 4 minutes in microwave – layer into a small frypan (15-20cm). Arrange on top of base the above ingredients. Finally pour the eggs which have been lightly beaton, and seasoned. Bake in moderate oven for 15-20 minutes.
Slice and serve with salad.
BBQ/Oven bake meatballs over moderate heat for 10 minutes, (use a little olive oil in pan if panfrying).
Fill toasted Pita pockets with a few ,meatballs, and fill with favourite fresh salad.
Serve Raita (1/2 cup plain low fat yogurt, squeeze of lemon juice, 1 tbsp finely chopped mint and season with pepper to taste).