In the last Grillaxin', LloydMartin chef owner Sam Crannell reminisced about his first time trying venison. Game meats have been no stranger to LloydMartin's menus, used in the restaurant's riffs on classic, every day dishes. "I feel like as a chef today, your job is to make someone feel as secure and safe as possible eating something they've never had before," said Crannell. "[It] still needs to be about excitement and trying new things. All these things are important to the growth of a culture." Today, he shares an unorthodox pasta and meatballs dish using ground duck and huckleberries. Here's to living dangerously.
LloydMartin's duck meatballs with huckleberry purée & black pepper fettuccini
2 lb. ground duck
6 cloves of garlic minced
1/2 cup chopped parsley
1/4 cup Pecorino Romano
1/4 cup golden raisins
1/4 cup toasted pine nuts
1 1/2 teaspoons salt
1 teaspoon pepper
4 large eggs
1/2 cup bread crumbs
1 tablespoon lemon zest
1 tablespoon ground coriander
1 tablespoon chili flake
2 tablespoons honey
Add all the ingredients to a large bowl. Mix by hand until incorporated.
Roll into golf ball sized meatballs and bake at 350 degrees for 25 to 30 minutes.
While the meatballs are cooking, prepare the huckleberry purée.
2 cups huckleberries reserve 3 tablespoons for garnish
2 teaspoons sugar
pinch of salt
1 teaspoon sherry vinegar
Add all the ingredients into a food processor or blender, purée until smooth.
Cook fettuccini per instructions on package or make your own. Once the pasta is cooked, toss it with butter and fresh ground black pepper.
In large bowls, artfully spoon in some purée, add the pasta, and top the pasta with the meatballs. Garnish with huckleberries and serve.