VENISON MEATBALLS WITH SOUTHERN GRAVY RECIPE - (4/5)
Provided by AdamBrude
Number Of Ingredients 10
Steps:
- Finely dice onions, then sauté them in olive oil until they're about 2/3 cooked. By hand, mix up ground venison and ground pork in a 3/1 ratio. Once the two meats are pretty mixed up, add the dry ingredients: bread crumbs, parmesan cheese, spices. Mix some more. Add onions. Mix some more. Keep at it until all the ingredients are distributed throughout the ground meat. Preheat oven 350 degrees. Form meatballs by working fingerfulls of the mix into a pocket on one hand. (I prefer slightly larger then Golf Ball size) Arrange meatballs in a baking pan with a little bit of space between each and bake for about 25 minutes. In a large pot, bring water to a rolling boil then add oil oild and add enough egg noodles for your desired serving size. Cook noodles for approximately 10 minutes. Strain in colander and set aside. Prepare Sausage Gravy (think southern gravy, biscuts and gravy gravy) as directed on the box or bag. Place noodles on plate, put 3 meatballs on the noodles, top with the gravy! As a side I prefer steamed broccoli.
VENISON MEATBALLS
"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
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.
VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)
My dad makes this better than me--it is his recipe of course. I had to guess at the measurements since he just says to add this and that. When you make this, judge how much spices you like to your tastes. This is really good with rice or smashed cream potatoes. Freezes well for later meals and can fit into your once a month cooking! Just make as directed and divide up into freezer bags remove all air and wait until the next time.
Provided by Shawn C
Categories Deer
Time 2h30m
Yield 2 dozen meatballs
Number Of Ingredients 22
Steps:
- mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
- Scoop out 1/4 cup meat and make into a round thick patty like ball.
- *You really don't want it in a ball shape but more like a patty that is really thick*.
- In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
- Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
- Remove to a large pot--no need to drain and don't drain pan between each set of patties.
- Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
- Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
- Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
- Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
- Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
- This mixture should turn VERY Dark brown!
- Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
- Thicken gravy with cornstarch and water if desired.
- Serve over rice or potatoes.
- Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.
Nutrition Facts : Calories 2693.2, Fat 194.6, SaturatedFat 77.9, Cholesterol 881.7, Sodium 3507.2, Carbohydrate 46.5, Fiber 4.6, Sugar 13.5, Protein 181.3
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