Venison Meatballs With Creamy Mustard Sauce Recipes

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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 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 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 MEATBALLS



Venison Meatballs image

Easy baked venison meatballs that are super moist and full of flavor. Made with only venison these meatballs hold together well. Your whole family will love these on top of spaghetti!

Provided by meredith

Categories     Dinner

Number Of Ingredients 11

1 pound ground venison
1/2 cup whole milk
1/2 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup onion (very finely chopped )
1/4 cup fresh parsley (minced)
2 T. extra virgin olive oil
2 cloves garlic (finely minced)
1 tsp. salt
1/4 tsp. pepper
1 large egg

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.

Nutrition Facts : ServingSize 1 meatball, Calories 736726 kcal, Sugar 0.4 g, Sodium 1835 mg, Fat 83336 g, SaturatedFat 11501 g, TransFat 0.001 g, Carbohydrate 3 g, Fiber 0.2 g, Protein 5 g, Cholesterol 25 mg, UnsaturatedFat 69584 g

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

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