Venison Meatballs In Wine Sauce Recipes

GREEK MEATBALLS IN WINE SAUCE

Steps:

• Preheat a medium skillet over medium high heat.
• Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.
• Serve in a bowl.

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.

VENISON WITH BLACKBERRY WINE SAUCE

Steps:

• Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
• Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

VENISON MEATBALLS IN WINE SAUCE

Steps:

• Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs.
• Form mixture into small balls.
• Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft .
• For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms.
• Add meat balls and juice.
• Fry 5 minutes; add wine; simmer until sauce thickens.

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.

MEATBALLS IN FRENCH WINE SAUCE

Steps:

• Meatballs: Combine all meatball ingredients mixing well.
• Shape into balls using about 2 Tablespoons mixture for each one.
• Place on a greased, rimmed baking sheet.
• Bake at 500 degrees for about 12 to 15 minutes.
• Wine Sauce: In a frying pan, melt butter.
• Add mushrooms.
• Stir over medium heat until golden.
• Pour in the water, sprinkle in beef stock base or bouillon cube and stir to dissolve.
• Add wine, catsup, bay leaf, onions and garlic.
• Slowly blend 1/4 cup cold water into the cornstarch and stir into the mixture.
• Cook, sitrirng until boiles and thickens.
• To serve, place meatballs on a bed of cooked rice and pour sauce over meatballs.

VENISON MEATBALLS

Steps:

• In a medium bowl, beat the eggs and milk. Add the bread crumbs, cheese, parsley, garlic powder, salt, and pepper; mix thoroughly. Add the venison and knead with your hands until well blended. Form into golf ball-size meatballs.
• In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the meatballs and brown them on all sides, about 8 minutes. Add 1/2 cup of the mustard sauce, reduce the heat to low, and simmer, covered, for 30 minutes. Serve the meatballs with the remaining mustard sauce on the side.
• In a small bowl, combine the mustard, condensed milk, vinegar, oil, and salt. Keep refrigerated for up to 1 month.
• This mustard sauce is very good on smoked meats and with summer sausage.
• If desired, keep half of the sauce as is and add 2 tablespoons prepared horseradish to the other half.

VENISON MEATBALLS WITH A CREAMY BOURBON REDUCTION

Steps:

• Trim crusts from bread slice and put bread and milk together in a bowl.
• Cook on high in the microwave until warm, about 1.5 minutes.
• Mash the bread and milk and let cool.
• Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together.
• Pour the Panko into a flat bowl.
• Roll into little 1-1.5" balls and roll through the Panko.
• Heat the oil (about 1/4" up the sides) in a deep skillet.
• Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
• Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
• Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly.
• Add the thyme and sage and stir, cook another minute.
• Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2.
• Slowly add the cream, whisking constantly.
• Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
• Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
• If your sauce is too thin use a little buerre manie and thicken prior to serving.
• Deglaze the pan.