Wild Game Meatballs Food

WILD GAME MEATBALLS

Steps:

• Tip: Making This Dish for a Party
• When making this for a party, slop before adding the final 1 cup cream to the thickened gravy I hold everything covered at room temp (no more than 2 hours) until my guests arrive. Then I heat up the sauce, mix in the cream, and continue as described in the recipe.
• In a medium bowl, combine the panko and 1 cup cream. Stir and set aside to soak.
• In a large bowl, combine the ground meat, onion, garlic, allspice, white pepper, 1-1/2 tea­spoons salt, and egg and mix with your hands. Add the soaked bread crumbs along with the soaking liquid if there's any left.
• With wet hands, form small meatballs about 1 inch in diameter and lay out on parchment­ lined baking sheets.
• Heat a large skillet over medium-high heat and melt 2-1/2 tablespoons of the butter. Add the meatballs in batches, being careful not to crowd the pan. Cook, turning occasionally, 8-10 minutes per batch, until browned and cooked through. Remove the cooked meatballs to a plate and cook the remaining meatballs. Set the meatballs aside.
• Add the remaining 2-1/2 tablespoons butter to the pan and melt. Add the flour and stir to form a roux. Add the beef broth, bay leaf, and thyme and whisk over medium-high heat until it thickens. Reduce the heat and whisk in the remaining 1/2 cup cream. Season with salt and pepper to taste.
• Return the meatballs to the pan (do this in batches if you need to) and coat with the sauce. Warm through. Transfer to a serving platter.
• Serve with lingonberry jam on the side and toothpicks.

WILD GAME MEATBALLS

Steps:

• Pre heat oven to 350.
• I mention using a food processor but you can just chop everything by hand, just make sure it's chopped very fine.
• In a food processor add your white onion and garlic and pulse a few times. Then break up your cooked bacon and pulse again. Add your ground meat pulse, add egg, pulse until combined well. If meat is warm or room temperature then place in the fridge for a few minutes. Using your hands make 5 large meatballs the size of baseballs or you can make 10 small golf ball sized meatballs. In a large skillet warm some oil and brown each side of the meatballs, place in a baking dish and bake for about 15 minutes in the oven. You may need to bake less or more depending on the size you choose to make.

WILD GAME MEATBALLS RECIPE

Steps:

• MEATBALLS: Mix venison with the egg, 2 TBL tomato paste, 1 c chopped onion, a chopped bell pepper, 1 tsp oregano, 1 tsp salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry. Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 TBL of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before. SAUCE: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 tsp oregano, 1/2 tsp basil, chopped onion, chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Check and add a little water if necessary. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta. Makes about 3 dozen meatballs, or enough for 8 to 10 servings with spaghetti or other pasta.

WILD GAME GUMBO

Steps:

• Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
• Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
• Take chicken from stock pot; chill broth, then remove fat from broth.
• Remove chicken meat from bones; chop into bite-size pieces; set aside.
• Add dove breasts and next 9 ingredients to a large pot; add water to cover.
• Bring to a boil; cover, lower heat, and simmer for 2 hours.
• Take meat out of broth; strain broth and set aside.
• Remove meat from bones and chop into bite-size pieces; set aside.
• Brown sausage in a large skillet over medium heat.
• Transfer sausage to a paper-towel lined plate.
• Add bacon drippings to sausage drippings; heat over medium heat until hot.
• Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
• Add onion, celery, and pepper; cook/stir 10 minutes.
• Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
• Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
• Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
• Remove bay leaf; serve over hot cooked rice.