VENISON MEATBALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 314 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 1016mg sodium, CarbohydrateContent 41g carbohydrate (24g sugars, FiberContent 2g fiber), ProteinContent 29g protein.
VENISON MEATBALL & WILD MUSHROOM STROGANOFF RECIPE | BBC ...
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 5
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned – add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency – anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, FatContent 25 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 30 grams protein, SodiumContent 2.6 milligram of sodium
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