MEATBALLS
Provided by Jamie Oliver
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the slices of bread into bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.)
- Preheat the oven to 400 degrees F (200 degrees C/gas 6).
- Preheat a thick-bottomed casserole to a very hot temperature. Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
- Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti.
PAN-ROASTED VENISON WITH CREAMY BAKED POTATO AND CELERIAC
Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.
Provided by Jamie Oliver
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F and butter a large, shallow baking dish.
- Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.
- Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison.
- When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
- Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.
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.
JAMIE OLIVER'S MEATBALLS
This is a cool meatball recipe. A little spicy, but still a classic meatball. I have cheated and used canned sauce sometimes, but definately don't skip the fresh basil and mozzerella.
Provided by berry271
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425°F
- In a large bown, mix together beef and pork.
- In a food processor, process the bread into crumbs, add to meat mixture.
- Add seasonings and egg, mix well.
- With wet hands roll mixture into balls.
- Warm a large saute pan over med. high heat.
- Add 3-4 tablespoons oil to the pan.
- Fry the meatballs until nicely browned on all sides.
- Transfer to a 9 by 13 baking dish.
- Chop onion and saute with garlic in 1 tbsp oil.
- Add tomatoes and about 1/2 cup torn basil and simmer 10 minutes.
- Pour over meatballs.
- Top with mozzerella and parmesan.
- Drizzle with olive oil.
- Bake until cheese is golden brown, about 15-20 minutes.
- Meanwhile, cook spaghetti according to package, and drain.
- Serve meatballs with spaghetti.
JAMIE OLIVER'S SWEDISH MEATBALLS
From british chef Jamie Oliver's trip to scandinavia, a delicious version. Allow 1 hour for the meatballs to firm before cooking.
Provided by MarraMamba
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
- Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
- When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
- Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
- Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.
Nutrition Facts : Calories 534.3, Fat 36.1, SaturatedFat 15.1, Cholesterol 175.9, Sodium 547.9, Carbohydrate 17.6, Fiber 1.2, Sugar 1.4, Protein 33
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
VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)
My dad makes this better than me--it is his recipe of course. I had to guess at the measurements since he just says to add this and that. When you make this, judge how much spices you like to your tastes. This is really good with rice or smashed cream potatoes. Freezes well for later meals and can fit into your once a month cooking! Just make as directed and divide up into freezer bags remove all air and wait until the next time.
Provided by Shawn C
Categories Deer
Time 2h30m
Yield 2 dozen meatballs
Number Of Ingredients 22
Steps:
- mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
- Scoop out 1/4 cup meat and make into a round thick patty like ball.
- *You really don't want it in a ball shape but more like a patty that is really thick*.
- In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
- Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
- Remove to a large pot--no need to drain and don't drain pan between each set of patties.
- Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
- Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
- Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
- Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
- Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
- This mixture should turn VERY Dark brown!
- Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
- Thicken gravy with cornstarch and water if desired.
- Serve over rice or potatoes.
- Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.
Nutrition Facts : Calories 2693.2, Fat 194.6, SaturatedFat 77.9, Cholesterol 881.7, Sodium 3507.2, Carbohydrate 46.5, Fiber 4.6, Sugar 13.5, Protein 181.3
SPAGHETTI AND VENISON MEATBALLS (OAMC)
Freezer full of deer meat and had to come up with something new. So my daughter and I came up with this for dinner. This could be a Oamc meal just cool meatballs and freeze, freeze sauce and when the time comes place thawed into stock pot and let simmer 30 minutes. Even easier for the cooking day would be to place the frozen meatballs in bottom of crock pot and broken up frozen sauce on top of meatballs turn on low all day.
Provided by Shawn C
Categories Deer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
- in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
- add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
- make into balls that suit your size.
- fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
- bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
- put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
- serve with garlic bread and a crisp salad a little vino if ya want.
Nutrition Facts : Calories 562.2, Fat 16.9, SaturatedFat 6.4, Cholesterol 132.6, Sodium 1502.2, Carbohydrate 65.4, Fiber 7, Sugar 12.7, Protein 37.6
More about "venison meatballs recipe jamie oliver"
BEST VENISON STEW RECIPE | JAMIE OLIVER VENISON RECIPES
From jamieoliver.com
Cuisine AmericanTotal Time 2 hrs 35 minsCategory Healthy MealsCalories 373 per serving
- The Navajo love their lamb and mutton, but back in the day – at the right times of the year – they’d also get out there and hunt things like elk, which they’d stew with wild juniper berries.
- What’s amazing for me is that thousands of miles away in Britain we were hunting deer for venison and stewing that with juniper too.
JAMIE'S 100 PERCENT VENISON BURGERS | RECIPES FROM GUIDE …
From guide.sportsmansguide.com
MOUNTAIN MEATBALLS | BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
10 BEST VENISON MEATBALLS RECIPES | YUMMLY
From yummly.com
JAMIE OLIVER'S SWEDISH MEATBALLS RECIPE | FOOD AND …
From theguardian.com
BEST MEATBALL RECIPE | EASY PASTA IDEAS | JAMIE OLIVER
From jamieoliver.com
MEATBALL RECIPES | JAMIE OLIVER
From jamieoliver.com
WILD MUSHROOM & VENISON STROGANOFF | JAMIE OLIVER …
From jamieoliver.com
MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
From jamieoliver.com
VENISON MEATBALLS | FOOD & WINE
From foodandwine.com
5/5 (1)Category MeatballsServings 16-18Total Time 1 hr 45 mins
VENISON MEATBALLS WITH BOURBON CREAM SAUCE - A GRILL FOR ALL …
From agrillforallseasons.com
VENISON STEW | GAME RECIPES | JAMIE OLIVER RECIPES - PINTEREST
From pinterest.co.uk
VENISON MEATBALLS - BAKE IT WITH LOVE
From bakeitwithlove.com
RECIPE REVIEW: JAMIE OLIVER'S MEATBALLS AND PASTA - SUZIE THE FOODIE
From suziethefoodie.com
VENISON MEATBALLS - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
GAME RECIPES | JAMIE OLIVER | RECIPE | VENISON RECIPES, VENISON ...
From pinterest.co.uk
BEST EVER VENISON MEATBALLS - A MUST TRY | MISS ALLIE'S …
From missallieskitchen.com
VENISON MEATBALLS WITH RED ONION GRAVY - THE BRITISH LARDER
From britishlarder.co.uk
VENISON MEATBALLS RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE VENISON MEATBALLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAMIE OLIVER VENISON STEW RECIPE - EASY RECIPES
From recipegoulash.cc
A HEARTY VENISON MEATBALLS RECIPE WITH A BERRY SAUCE
From greedygourmet.com
VENISON RECIPES - JAMIE OLIVER
From jamieoliver.com
VENISON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VENISON PIE | JAMIE OLIVER RECIPES | RECIPE | VENISON RECIPES, …
From pinterest.co.uk
MEATBALLS | JAMIE OLIVER | 20 YEARS OF THE NAKED CHEF - YOUTUBE
From youtube.com
MEATBALLS RECIPE VIDEO | JAMIE OLIVER
From jamieoliver.com
10 BEST VENISON MEATBALLS RECIPES | YUMMLY
From yummly.co.uk
SEARCH FOR RECIPES
From foodnetwork.co.uk
BEST VENISON STEW RECIPE | JAMIE OLIVER VENISON RECIPES | RECIPE ...
From pinterest.com
VENISON RECIPES JAMIE OLIVER - FOOD NEWS
From foodnewsnews.com
VENISON MEATBALLS RECIPE - FOOD.COM
From food.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
SEARCH FOR RECIPES
From foodnetwork.co.uk
VENISON MEATBALLS RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love