Fry a chopped small onion and a crushed clove of garlic until softened and tip into a bowl. Add a Tbs finely chopped dill,
1/2 Tbs whole grain mustard, 300g or so of venison mince, 50g breadcrumbs and a small beaten egg to bind everything together
(add the egg in stages, you might not need it all). Form into small meatballs and fry until well browned all over. Set aside.
Add a knob of butter to the frying pan and fry some sliced mushrooms until the liquid has evaporated and they are starting
to turn golden brown, then stir in ½ tsp smoked paprika and ½ Tbs plain flour. Cook this for a minutes, then stir in a cup
of beef stock and a Tbs or two of brandy. Bring to a simmer for 2-3 minutes, then stir in another 1/2 Tbs grain mustard
and a tsp Dijon mustard, a Tbs tomato purée and 200ml sour cream. Simmer for 10 minutes or so until the sauce thickens
then add the meatballs and simmer for another 15 minutes, until fully cooked. Season to taste, scatter over some more
chopped dill, and serve with buttered tagliatelle.