Rustic Meatballs in a Wild Mushroom Sauce

First, pan fry the pumpkin until soft in a little oil.

To make the meatballs, soak the breadcrumbs in the milk in a large bowl for about 5 minutes. Add the minced venison to the bowl along with 2 tbsp of the chopped parsley, 2 tbsp of the grated parmesan, the cooked pumpkin and garlic. Add a generous pinch of seasoning and mix well, preferably with your hands.

With damp hands, shape the mixture into walnut sized balls, trying not to squeeze them too hard to get a light texture. Place them onto a flat tray until you have no mixture left. Lightly coat the meatballs in the flour.

Heat a thin layer of oil in a wide pan. Fry the meatballs until golden brown all over. Pour in the Seriously Good Wild Mushrooms & Mascarpone sauce and bring to a simmer. Cook gently for another 10 minutes or until cooked through. Add the remaining chopped parsley and take the pan off the heat. Serve with spaghetti or boiled basmati rice garnished with a sprinkling of parmesan.