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Category: Entrée

Title: Polpette in a Red Wine Sauce


For the Polpette
500g (a little over 1 lb) Venison mince
200g (7 oz) Pork mince
1 c finely chopped mixed herbs (e.g. Italian parsley, coriander, oregano, sage, thyme)
½ c full bodied, dry red wine (e.g. Vin Alto Di Sotto)
1 t freshly ground black pepper
1 rounded t salt
5 cloves crushed garlic
25g (2/3 T) butter
2 T olive oil

For the sauce
1 large onion
1 clove finely chopped garlic
1 T plain flour
1 stock cube
¾ to 1 c red wine
1 T finely chopped Italian parsley


1. Mix all ingredients for the polpette together, apart from the butter and oil, and chill for one hour.
2. Mix ingredients again and divide into 8 portions.
3.Make into small balls by rubbing the mixture firmly in between palms - this helps keep the mixture together in the pan - then flatten slightly into patties.
4. Melt butter and oil in a large frying pan over a medium to high heat until it is a little smoky - be careful not to burn the butter.
5. Add polpette and fry on each side for 4 mins until just cooked through. Remove polpette and cover loosely with foil.
6. Fry onion until transparent.
7.Add garlic and cook for 30 seconds.
8. Mix in flour until oil is absorbed then slowly add wine. Crumble in stock cube then add pepper and parsley.
9. Reduce down, adding more wine if necessary. Serve over polpette and good Italian pasta.

Serves 4

Provided by Vin Alto Winery, New Zealand.

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