Oh yes!!! A muffin shaped tapa using venison, potatoes, cream and some other ingredients. How to use meatballs far from a convenctional way? This idea came to our heads while playing with Artemonte Venison Meatballs at Xavi’s, one of the partners in this project. He was thinking more on a cupcake but a glass of red @ 3Cepas helped putting things on my side.
Lets start with the shopping list for 8 of these muffins but take in account quantities will vary depending on the size of your moulds:
- 500g potatoes
- 1 red onion
- 50g onion chives
- 400g Venison Meatballs, you can use any but I strongly recommend this twist for an smart and tasty touch.
- 100 ml double cream
- Salt, pepper and nutmeg
- 2 tspn EVOO (Extra Virgin Olive Oil)
Grate the potatoes and thinly slice the red onion. Heat the oil in a non-stick frying pan and add the potatoes and onion. Fry at medium heat for about 7 min stirring every couple of minutes.
Meanwhile add salt, pepper and some nutmeg to the cream, heat and simmer for 1 min.
Once the potatoes and onion are done (a bit undercooked), add the previously chopped chives and mix thoroughly. Take the mould and just cover the bottom with the mix.
Place a venison meatball in the middle and fill the mould around with more mix covering the meatball. Pour the cream in the mould; do it slowly so the cream can fill the spaces in between.
Preheat the oven to 200ºC and place the moulds in the middle. Bake for about 10min until the top is golden.
Serve and enjoy!! In my experience, a glass of red wine was a perfect companion.