Venison Meatballs With Creamy Mustard Sauce Food

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.

VENISON MEATBALL & WILD MUSHROOM STROGANOFF

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.

VENISON MEATBALLS

Steps:

• Combine all ingredients at once and mix them with a large spoon or your hands.
• Roll the meat mixture into 24 small 1-inch balls and place them into a 24 count ungreased mini muffin tin.
• Bake your venison meatballs for 15 minutes at 375˚ F.
• When fully cooked and have an internal temperature of 165˚ F remove from oven. Allow the meatballs to cool for a couple minutes before spooning them out onto a paper towel or plating them with sauce or noodles.

VENISON MEATBALLS WITH 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.

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.

DANISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
• (I use my kitchenaid).
• With moistened hands (this will be sticky), shape into 1 inch balls.
• Roll the meatballs in bread crumbs until well coated.
• Arrange in a single layer on shallow baking pans.
• Drizzle melted butter over the meatballs.
• Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
• Meanwhile, make the sauce:.
• Melt butter in a large saucepan over low heat.
• Whisk in the flour till smooth.
• Gradually stir in the chicken broth.
• Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
• Place meatballs in a serving dish and cover with the sauce.
• Serve over egg noodles.

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.