When we are blessed with a bit of venison, it often doesn’t yield very much meat and because I have yet to discover a recipe that worked with the few larger cuts I’ve prepared, we mostly grind it or maybe cut up a bit of stew meat. The ground meat works well anywhere you would use beef and we love it especially in chili, sloppy joes, or even burgers (if any makes it through to grilling season that is).
But one recipe I stumbled upon and adapted last year stands above the rest and has become a most requested family favorite and even the little children don’t grumble at the thought of eating venison!
But like I said on Monday, it does have bacon in the meatballs and if I’m not mistaken, mathematically speaking, bacon > venison.
This recipe works just as well with beef so don’t let not having venison hold you back from enjoying this meal.
- 1 pound ground venison
- 1 pound ground pork
- 12 slices bacon, cooked, crumbled
- 1 onion, finely diced, cooked in bacon grease
- ½ teaspoon garlic salt
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon sage
- 1 cup buttermilk
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese
- oil for frying
- 1 cup red wine
- ¼ cup oil
- ¼ cup flour
- 1 quart chicken stock
- 1 Tablespoon dijon mustard
- ½ cup heavy cream
- Fettucine pasta, cooked in salted water
- Mix the ground meat, bacon, onion, buttermilk, breadcrumbs, and seasonings by hand until fully incorporated, but take care not to over mix in order to avoid a tough meatball.
- Gently form into small balls. Use enough pressure so that they stay together, but will remain tender.
- Fry in oil over medium heat until they are browned.
- Be sure to allow them to cook o each side long enough so that they won’t stick to the pan when you try to turn them.
- Continue to fry in batches until they are all nicely browned.
- Add the wine to the pan you cooked the meatballs in to deglaze it and reserve for later use.
- To the pan add the oil and flour, whisking to make a roux.
- Cook over medium heat for a couple of minutes and then add the chicken stock.
- Bring it to a boil, then reduce to a simmer.
- Whisk in the dijon and cream.
- Whisk in the reserved pan juices.
- Add the meatballs and cook for 20 minutes.
- Serve over cooked pasta.
Love your blog! But it is difficult to navigate as the pages are slow and unresponsive (I tried opening it up on multiple platforms – chrome, explorer, firefox, very slow on all). I don’t know if its all the advertising or what, but it took me over 5 minutes just to type this. Just wanted to let you know in case you didnt know.
Actually, it’s the images that slow down my site according to Page Speed Insights. I’ve done the best I can to optimize them, but ultimately what does a 10% improvement to each image really make? I didn’t used to blog with these things in mind so there is really no way to go back and fix 10,000+ images. I do have it optimized so that the content (article/photos) will load before plugins that run things like the comments, so you can get reading while they are still loading. It’s not perfect, but that’s why it probably took so long for the comments.