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.