GREEK MEATBALLS IN WINE SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a medium skillet over medium high heat.
- Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.
- Serve in a bowl.
VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE
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
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 MEATBALL & WILD MUSHROOM STROGANOFF
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
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
"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.
VENISON MEATBALLS IN WINE SAUCE
Make and share this Venison Meatballs in Wine Sauce recipe from Food.com.
Provided by Dienia B.
Categories Deer
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs.
- Form mixture into small balls.
- Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft .
- For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms.
- Add meat balls and juice.
- Fry 5 minutes; add wine; simmer until sauce thickens.
VENISON MEATBALLS
Someone gave me this recipe when they heard my husband hunted. We haven't tried it yet...but hunting season is coming so I am sure we will try it when we have ground venison again.
Provided by Little Suzy Homemak
Categories Deer
Time 1h
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the meatballs in a medium bowl. Combine the ingredients. Use your hands to mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls. Cover with plastic wrap and refrigerate at least 45 minutes or until very cold.
- Make the sauce in a small bowl by whisking the ingredients together.
- Spray grill with Pam before placing over hot coals. Dip each meatball in olive oil before placing on the grill. Grill over direct heat until the meat is thoroughly cooked but not dry, 6-8 minutes, gently turning occasionally. Arrange on a platter with toothpicks. Serve with sauce.
Nutrition Facts : Calories 223.9, Fat 9.9, SaturatedFat 3.9, Cholesterol 113.3, Sodium 576.5, Carbohydrate 9.7, Fiber 0.5, Sugar 3.9, Protein 23.1
VENISON MEATBALLS WITH A CREAMY BOURBON REDUCTION
Ed created these delicious meatballs with a creamy bourbon reduction for the Superbowl gathering at Marc and Lori's house after Marc supplied us with this huge deer. Ed says while shaping, do not squeeze the balls. The jalapeno sausage could be substituted with a mild Italian. We served this with toothpicks as hors d'oeurves but these meatballs would also be really good with a tomato sauce and served over pasta. Personally, I love the bourbon sauce. The Bourbon gets a mellow, beefy aromatic taste which compliments the hearty meat. These meatballs are great the next day served over mashed potatoes. And, make a really great sandwich with melted provolone. Rapture!
Provided by Penny Stettinius
Categories Deer
Time 5h45m
Yield 12-14 serving(s)
Number Of Ingredients 22
Steps:
- Trim crusts from bread slice and put bread and milk together in a bowl.
- Cook on high in the microwave until warm, about 1.5 minutes.
- Mash the bread and milk and let cool.
- Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together.
- Pour the Panko into a flat bowl.
- Roll into little 1-1.5" balls and roll through the Panko.
- Heat the oil (about 1/4" up the sides) in a deep skillet.
- Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
- Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
- Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly.
- Add the thyme and sage and stir, cook another minute.
- Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2.
- Slowly add the cream, whisking constantly.
- Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
- Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
- If your sauce is too thin use a little buerre manie and thicken prior to serving.
- Deglaze the pan.
Nutrition Facts : Calories 680.4, Fat 39.9, SaturatedFat 18.1, Cholesterol 209.9, Sodium 852.1, Carbohydrate 19, Fiber 1.5, Sugar 2.7, Protein 33.6
MOM'S MEATBALLS IN WINE SAUCE
Mom made these every Christmas. They are truly addictive--try them for your next party! This makes about 80 meatballs.
Provided by Carianne
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes.
- (if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).
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