Venison Meatballs Recipes

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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

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

VENISON MEATBALL & WILD MUSHROOM STROGANOFF



Venison meatball & wild mushroom stroganoff image

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

Time 55m

Number Of Ingredients 19

1 onion , finely chopped
2 garlic cloves , crushed
2 tbsp sunflower oil
small bunch dill , roughly chopped plus 1 tbsp finely chopped
2 tbsp wholegrain mustard
400g venison mince
100g fresh white breadcrumbs
1 medium egg , beaten
25g butter
400g wild mushrooms , larger ones sliced
½ tsp smoked paprika
1 tbsp plain flour
400g beef stock
150ml brandy
2 tsp Dijon mustard
1 tbsp tomato purée
300ml pot soured cream
pinch of sugar (optional)
buttered tagliatelle , rice or sautéed potatoes, to serve

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, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium

VENISON MEATBALLS



Venison Meatballs image

Someone gave me this recipe when they heard my husband hunted. We haven't tried it yet...but hunting season is coming so I am sure we will try it when we have ground venison again.

Provided by Little Suzy Homemak

Categories     Deer

Time 1h

Yield 30 meatballs, 6 serving(s)

Number Of Ingredients 15

1 1/4 lbs ground venison
1/3 cup breadcrumbs
3 tablespoons milk
2 tablespoons fresh Italian parsley, finely chopped
1 egg, beaten
2 teaspoons Dijon mustard
1/2 teaspoon fresh thyme, finely chopped
1/2 teaspoon granulated onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/3 cup ketchup
2 tablespoons mayonnaise
1/2 teaspoon red wine vinegar
1/8 teaspoon salt

Steps:

  • Make the meatballs in a medium bowl. Combine the ingredients. Use your hands to mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls. Cover with plastic wrap and refrigerate at least 45 minutes or until very cold.
  • Make the sauce in a small bowl by whisking the ingredients together.
  • Spray grill with Pam before placing over hot coals. Dip each meatball in olive oil before placing on the grill. Grill over direct heat until the meat is thoroughly cooked but not dry, 6-8 minutes, gently turning occasionally. Arrange on a platter with toothpicks. Serve with sauce.

Nutrition Facts : Calories 223.9, Fat 9.9, SaturatedFat 3.9, Cholesterol 113.3, Sodium 576.5, Carbohydrate 9.7, Fiber 0.5, Sugar 3.9, Protein 23.1

VENISON MEATBALLS



Venison Meatballs image

Harry Van Heerden, my son's godmother's father, comes to visit each year from Durban, South Africa. Even at eighty-two, the silver-haired gent is quite a handful. When the sun starts to get low in the late afternoon he'll holler out "Vaapgae!" the Afrikaans word for "barrel." That's the cue to bring him a brandy. Harry shared this mustard recipe with me and it does wonderful things for game, whether gemsbok or whitetail.

Yield serves 6

Number Of Ingredients 17

2 large eggs
1/2 cup whole milk
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground venison
1 tablespoon olive oil
Silver Fox Mustard Sauce (recipe follows)
1/4 cup dry mustard, preferably Colman's
1 (14-ounce) can sweetened condensed milk
1/2 cup white vinegar
1 tablespoon vegetable oil
1 teaspoon salt
(makes about 1 1/4 cups)

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.

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