This is a perfect, easy meal and it is made even better with venison meatballs.
When I am scrambling around, looking for something to whip up for dinner, I usually land on pasta. Pasta is easy, fast and it tastes delicious. And if you have venison in your freezer, the meal becomes perfect.
This perfect meal consists of spaghetti and venison meatballs, sautéed rainbow chard, fresh bread and a nice glass of wine. The order of these components is how you should start the meal. For fresh bread, start the day before. I make no-knead bread. It is the easiest recipe ever and nothing is better than fresh bread. The rest of the meal can be done in 40 minutes.
1 pound ground venison
3/4 pound ground pork
2 teaspoons cayenne
1 clove chopped garlic
1 chopped yellow onion
3 tablespoons parsley
1 cup breadcrumbs
Salt and pepper
Preheat the oven to 375 degrees. Combine all the ingredients. Make sure you fully combine the different meats. Then scoop about 1/3 of a cup for each meatball. Don’t be afraid to use your hands and mold each meatball. Place on a pan covered with tin foil spaced evenly apart. Bake for 30 minutes, depending on how big your meatballs are.
Meanwhile, boil the water and cook the spaghetti and then the chard.
Chard is my favorite because it is a spicy vegetable. It looks gorgeous on your plate and it’s good for you.
One bunch of Swiss, or rainbow, chard
1 clove of garlic, chopped
1/3 cup red wine vinegar
Salt to taste
Cut the leaves from the stems of the chard and slice into thin strips. Heat 2-3 tablespoons of sesame oil and once it is hot, you can sprinkle water on it to make sure, saute the garlic. After the garlic gets a bit soft, add the chard. After a few minutes, the chard will slowly cook down and then you can add the vinegar.
At this point, everything should be finishing up. Saute some marinara ( I also added some broccoli). Cut some of your fresh bread and serve with freshly grated pecorino and parmesan cheese and a nice glass of Pinot Noir.
I think I’ll make this again tonight. It is just the easiest recipe and oh-so-perfect.
All images by Mateja Lane