Venison Meatballs With Sour Cream Recipes

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VENISON MEATBALLS WITH SOUR CREAM



Venison Meatballs With Sour Cream image

Provided by Craig Claiborne

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound ground venison
3 tablespoons butter
1 teaspoon finely minced garlic
1 cup finely chopped onion
1/2 cup fine fresh bread crumbs
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley
1 egg
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup dry white wine
3/4 cup sour cream

Steps:

  • Put venison into mixing bowl.
  • Heat 1 tablespoon of butter in saucepan and add garlic and half of onion. Cook, stirring, until wilted.
  • Add onion mixture to venison. Add bread crumbs, salt, pepper, parsley, egg, cumin and coriander. Mix.
  • Shape into 20 balls of more or less equal size. Heat 2 remaining tablespoons of butter in skillet and add meatballs. Cook, stirring gently and turning to allow meatballs to brown evenly, 10 minutes. Transfer to dish.
  • To skillet add remaining onions and cook, stirring, until wilted. Add paprika and thyme and stir to blend. Add broth and wine and bring to boil. Add cream and stir. Return meatballs to skillet with sauce and cover. Cook about 10 minutes.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 690 milligrams, Sugar 5 grams, TransFat 0 grams

VENISON MEATBALLS WITH A CREAMY BOURBON REDUCTION



Venison Meatballs With a Creamy Bourbon Reduction image

Ed created these delicious meatballs with a creamy bourbon reduction for the Superbowl gathering at Marc and Lori's house after Marc supplied us with this huge deer. Ed says while shaping, do not squeeze the balls. The jalapeno sausage could be substituted with a mild Italian. We served this with toothpicks as hors d'oeurves but these meatballs would also be really good with a tomato sauce and served over pasta. Personally, I love the bourbon sauce. The Bourbon gets a mellow, beefy aromatic taste which compliments the hearty meat. These meatballs are great the next day served over mashed potatoes. And, make a really great sandwich with melted provolone. Rapture!

Provided by Penny Stettinius

Categories     Deer

Time 5h45m

Yield 12-14 serving(s)

Number Of Ingredients 22

2 1/2 lbs ground venison
1 lb jalapeno sausage
1/2 medium onion, chopped fine
3 tablespoons parsley, chopped
3 eggs, lightly beaten
3 tablespoons olive oil
1/4 cup Stilton cheese, crumbled
1/4 cup parmesan cheese
nutmeg
kosher salt & freshly ground black pepper
1 slice white bread
1/3 cup milk
7 ounces panko breadcrumbs
1 1/2 medium onions, chopped
1 lb button mushroom, sliced
4 garlic cloves
2 cups Bourbon
1 teaspoon thyme
4 -5 sage leaves, jullienned
4 cups beef broth
1 pint heavy cream
vegetable oil

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.

Nutrition Facts : Calories 680.4, Fat 39.9, SaturatedFat 18.1, Cholesterol 209.9, Sodium 852.1, Carbohydrate 19, Fiber 1.5, Sugar 2.7, Protein 33.6

VENISON MEATBALLS



Venison Meatballs image

"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

Time 50m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, finely chopped
1/2 cup uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika

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, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE



Venison Meatballs with Creamy Mustard Sauce image

These venison meatballs are great on their own, but pairing them with a creamy tangy mustard sauce puts them over the top. Serve over pasta or rice, if desired.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 6

Number Of Ingredients 18

aluminum foil
1 pound ground venison
4 ounces mild Italian sausage
½ cup grated Parmesan cheese
½ cup Italian seasoned bread crumbs
1 egg
2 tablespoons dry white wine
1 teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter
1 (8 ounce) package sliced baby portobello mushrooms
2 sprigs fresh thyme, leaves removed
2 cups half-and-half
3 tablespoons stone-ground mustard
1 tablespoon cornstarch
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 408 calories, Carbohydrate 18.6 g, Cholesterol 136.2 mg, Fat 24.5 g, Fiber 3.3 g, Protein 27.2 g, SaturatedFat 11 g, Sodium 636.3 mg, Sugar 2 g

SPICY VENISON MEATBALLS



Spicy Venison Meatballs image

Hunting season sneaks up on me every year and I find myself needing to use up a few pounds of venison to make room for the new. These venison meatballs are great served in hoagies or with pasta and sauce. These are spicy but not to the point that it overpowers the venison.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 4

Number Of Ingredients 9

aluminum foil
1 pound ground venison
4 ounces bulk hot Italian sausage
¾ cup panko bread crumbs
2 eggs
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder

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.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 15.4 g, Cholesterol 193.5 mg, Fat 14.3 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 5 g, Sodium 958.6 mg, Sugar 0.4 g

SOUR CREAM MEATBALLS



Sour Cream Meatballs image

You'll enjoy these tender meatballs draped in a creamy mushroom gravy. "I came across this recipe about 20 years ago at a church function," says Darlene Komant of Ardrossan, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup dry bread crumbs
1/2 cup grated peeled potato
2 tablespoons finely chopped onion
2 tablespoons beaten egg
1/8 teaspoon garlic powder
1/4 teaspoon pepper, divided
1/2 pound lean ground beef
3/4 cup water
2/3 cup condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/3 cup canned mushroom stems and pieces, drained
4-1/2 teaspoons onion soup mix
Hot cooked egg noodles, optional

Steps:

  • In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.

Nutrition Facts :

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