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Venison and Mushroom Pesto Pasta

I put the basis for this together when on a holiday in Dorset as they had a wonderful farm shop which had the best venison sausages. I had to cheat on the pesto then but it's worth making your own as it's far better. My rocket pesto recipe is here and works so well with these flavours and can be made at the same time as this while the pasta cooks.

 

This sounds like a pretty special meal, something about the venison just makes it seem extravagant. It's not hard at all and is actually one of my go to weekday meals now. Using sausages to cheat your way to perfect meatballs makes it so quick and easy. If you can't get venison sausages then this whole meal works just as well with a couple of good cumberlands.

Ingredients

Serves 2

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  • 4 Venison Sausages (or Cumberland)

  • 150g Chestnut Mushrooms

  • 1/2 Large Onion

  • 2 Tbsp Olive Oil

  • 160g Pappardelle (or any pasta)

  • 2 servings (1/2 jar) of Rocket Pesto

Method

To make the meatballs squeeze out small amounts of the sausage meat and roll into small balls a few cms in diameter. There is no need to be too exact with these, for all that it sounds posh it's a very rustic meal. Now place these in a large frying pan with the olive oil and bring up the heat to medium cooking for about 5 mins until they are starting to caramelise on the outside.

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Whilst this is doing chop your onion, slicing from root to tip about six times then slicing across about 1/2 cm thick which will give you a nice medium dice. Then chop your mushrooms about the same thickness.

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This is a good time to put the pasta in salted boiling water and bring up to a simmer. Cooking for the remaining 10 mins or however long your chosen pasta takes.

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Once that's on the go turn down the meatballs and add the chopped onion and mushrooms to the pan. Cook this on low now for ten minutes to soften the onion and mushrooms and cook through the venison.

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Now everything comes together. Drain the pasta and add it to the frying pan, turning over a few times so it picks up all the juices from the cooked meatballs. Grab your pesto and stir through the pasta, then serve and enjoy.

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