Step 1

Heat 1 tbs oil in a frypan over medium heat. Cook onion for 3-4 minutes until soft. Add the garlic and cook for 1 minute or until fragrant. Transfer mixture to a bowl and set aside to cool. Stir through dill, venison, breadcrumbs, egg and 2 tbs mustard. Season, then form mixture into 30 small meatballs. Chill for 30 minutes to firm up.

Step 2

Heat remaining 1 tbs oil in a large frypan over medium heat. Cook meatballs, in batches, for 6-7 minutes until golden and cooked through. Transfer to a plate. Cover and keep warm.

Step 3

Return pan to high heat with 30g butter. Cook mushrooms, stirring, for 4-5 minutes until golden. Add paprika, tomato paste and flour, and cook for 1 minute, then add consommé and brandy. Cook for 7-8 minutes until slightly thickened. Return the meatballs to pan and stir through sour cream and remaining 1 tbs mustard. Cook, for 5 minutes or until warmed through.

Step 4

Meanwhile, cook pasta according to packet instructions. Drain, then toss pasta with poppyseeds, 1 tbs parsley and remaining 30g butter. Season.

Step 5

Divide pasta and ragout among bowls and top with remaining 1 tbs parsley.