Venison Aka Bambi Balls Recipes

SPICY VENISON MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
• Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
• Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

VENISON MEATBALLS

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.

GRILLED VENISON BITES (DEER BALLS) (CAJUN)

Steps:

• Cut venison into bite size bits.
• Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon.
• Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
• Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
• Place marinated deer balls on plate and sprinkle with seasoning.
• Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.

25 BEST WAYS TO COOK VENISON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a venison recipe in 30 minutes or less!

VENISON, AKA BAMBI, BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Remove from the heat and allow the chocolate to cool so that it is just warm, but still in liquid form.
• Combine the chocolate mixture with the ground venison, port wine, juniper berries, garlic, bread, bread crumbs, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

SMASHED TURNIPS WITH FRESH HORSERADISH

Steps:

• Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until forktender, about 25 minutes. Drain thoroughly, until completely dry.
• Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish, and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.