Mr Émile and His Italian Deer: Fennel and Pastis Meatballs

Name: Mr Émile and His Italian Deer: Fennel and Pastis Meatballs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: 1000 g Ground venison 1 kg; 600 g 85% fat ground pork; 30 ml Garlic clove minced, 2 tablespoons (about 6 cloves); 30 ml Pimentón de la Vera 2 tablespoons, the real Spanish kind, not grocery paprika; 10 ml Fennel seeds roasted, half whole half ground, 2 teaspoons; 16 g Salt; 16 g Ground black pepper; 7 ml Cayenne pepper 1 1/2 teaspoons; 30 ml Italian parsley chopped, 2 tablespoons; 30 ml Red wine Shiraz with aniseed notes, 2 tablespoons; 500 g Fettuccine fresh preferred; 1 unit Fresh fennel bulb finely shaved on a mandoline; 500 ml Fresh spinach 1 to 2 cups; 125 ml 15% cream 1/2 cup, cooking cream; 15 ml Montréal Rosemont pastis 1 tablespoon, from Cirka distillery; 120 g Mr Émile goat cheese half a Mr Émile, from Ferme Ruban Bleu; Butter or duck fat, for cooking; Fir tips to taste, for finishing (optional)

Local deer, treated like it came from Tuscany.

Prep30 min

Cook45 min

Yield4 to 6 servings

DifficultyIntermediate

theuplandcook.com/en/recipes/italian-venison-meatballs

Ingredients

Meatballs

1000 g — Ground venison (1 kg)
600 g — 85% fat ground pork
30 ml — Garlic clove (minced, 2 tablespoons (about 6 cloves))
30 ml — Pimentón de la Vera (2 tablespoons, the real Spanish kind, not grocery paprika)
10 ml — Fennel seeds (roasted, half whole half ground, 2 teaspoons)
16 g — Salt
16 g — Ground black pepper
7 ml — Cayenne pepper (1 1/2 teaspoons)
30 ml — Italian parsley (chopped, 2 tablespoons)
30 ml — Red wine (Shiraz with aniseed notes, 2 tablespoons)

Pasta and sauce

500 g — Fettuccine (fresh preferred)
1 — Fresh fennel bulb (finely shaved on a mandoline)
500 ml — Fresh spinach (1 to 2 cups)
125 ml — 15% cream (1/2 cup, cooking cream)
15 ml — Montréal Rosemont pastis (1 tablespoon, from Cirka distillery)
120 g — Mr Émile goat cheese (half a Mr Émile, from Ferme Ruban Bleu)

Cooking

Butter (or duck fat, for cooking)
Fir tips (to taste, for finishing (optional))

Steps

01Roast the fennel seeds
In a small dry pan over medium heat, roast the fennel seeds for 1 to 2 minutes, stirring, until they release their aroma and lightly brown. Remove from heat. Crush half with a mortar or the flat of a knife, keep the other half whole. This texture contrast makes the difference in the meatballs.
02Mix the meatball blend
In a large bowl, combine the ground venison, ground pork, minced garlic, pimentón, fennel seeds (half ground, half whole), salt, pepper, cayenne, chopped Italian parsley and Shiraz red wine. Mix by hand for 2 minutes until everything is well incorporated without compacting the meat. The mixture should stay airy.
03Shape and sear the meatballs
Form meatballs 3 to 4 cm in diameter (golf ball size) — about 20 to 25 meatballs. In a large heavy-bottomed skillet with a little butter or duck fat over medium-high heat, sear the meatballs 6 to 8 minutes, turning regularly, until well browned on all sides. Set aside on a plate.
04Wilt the spinach
In the same skillet, add a knob of butter. Wilt the spinach over medium-low heat for 2 minutes, just until soft without browning. Lightly salt. Set aside in a separate bowl.
05Sauté the fennel
Mandoline-slice the fennel bulb into 2 to 3 mm thick ribbons. In the same skillet, melt another knob of butter. Sauté the fennel ribbons over medium heat for 5 to 6 minutes, stirring occasionally, until translucent and lightly caramelized at the edges.
06Start the pasta
While the fennel cooks, drop the fettuccine into a large pot of salted boiling water. Cook per package instructions, 3 to 4 minutes for fresh, 8 to 10 minutes for dry. Reserve a cup of pasta water before draining.
07Flambé with pastis and build the sauce
Return the meatballs and spinach to the skillet with the fennel. Pour in the Rosemont pastis and flambé: turn off the vent hood, tilt the pan toward the burner flame or light with a long lighter. The flame self-extinguishes in 10 to 15 seconds once the alcohol burns off. Add the 15% cream and reduce 2 to 3 minutes until the sauce coats the back of a spoon.
08Combine with pasta and cheese
Drain the fettuccine and add directly to the skillet with the sauce. Crumble the Mr Émile coarsely over the top and toss gently so the cheese begins to melt into the hot sauce. If the sauce is too thick, loosen with a splash of reserved pasta water.
09Plate and finish with fir tips
Plate in warm shallow bowls. Scatter with fir tips if you have them, and a final crumble of Mr Émile. Serve immediately — fettuccine cools fast and the cheese keeps melting.

Plate of cream fettuccine with Italian venison meatballs, sautéed fennel, spinach and crumbled Mr Émile goat cheese