I want you to take a tasty adventure with an easy dish that will elevate your overall taste – try the easy venison meatball recipe.
In this blog post, we will discuss the complete process of preparation of venison meatballs. Later, we will also look at variations, pro tips to level up the taste, storage and freezing tips and much more.
Venison Meatball: Introduction
Venison meatballs are a delicious and unique variation of regular meatballs, showing the deer meat’s richness. Venison is leaner than beef, so it can be considered a healthy choice for losing fat without losing flavour.
You can cook these meatballs in a lot of ways like frying, baking or simmering in sauces. They also work well with different spices and herbs that improve the venison.
Why You’ll Love This Recipe
- Unique Flavor: Venison tastes rich and unique, which provides a different twist to the meatball recipes. It contains a fun change to the meal.
- Lean and Healthy: Venison contains less meat than beef, making it a healthy option. So try using venison and make the meal healthy.
- Versatility: You can use these meatballs in a lot of ways. You can serve it with pasta, crusty bread or rice.
- Customizable: You can easily customize the seasoning in the recipe based on your preference. Whether you like classic Italian meatballs or something with a little spicy taste, you can do it accordingly.
- Great Texture: Properly preparing the meatballs, makes them juicy and soft. Egg, milk and breadcrumbs help in keeping the meatballs soft in the recipe.
Venison Meatball Recipe Tips
- Add Fat for variations: Venison contains lean fat, so adding some extra fat is crucial to maintain the moisture. Use 1-2 tablespoons of fat per pound of venison that keeps the meatballs moist.
- Use a Binder: Binders are important to hold the meatballs together. You can use soaked breadcrumbs or eggs as the binding agents. Breadcrumbs keep the meatballs soft and maintain moisture.
- Incorporate-Moisture-Rich Ingredients: You can add chopped garlic, onion or grated vegetables like carrots or zucchini into the meat. They add moisture and make the meatball taste well.
- Don’t Overmix: Overmixing the meat may result in tough meatballs. Mix until everything is well combined to keep the meatball tender.
- Sear before baking and Simmering: For extra flavour, cook the meatballs in a pan with oil until browned. Then, finish cooking by simmering them in a sauce or by cooking them in the oven.
Variations
- Asian-Style Venison Meatball: These meatballs are flavoured with ginger, soy sauce and green onions. These are baked and coated in a hoisin-sriracha sauce. You can also serve it with steamed veggies, noodles or rice.
- Swedish Venison Meatballs: These are seasoned with nutmeg and allspices, fried in butter, and served in a creamy sauce prepared from mustard and beef broth. You can serve them with egg noodles or mashed potatoes.
- Mediterranean Venison Meatballs: These meatballs contain mint, feta cheese, lemon zest and parsley. They’re fried with tzatziki sauce. They work well with mezze platter or pita bread.
- Greek Venison Meatballs: These are seasoned with garlic, oregano and lemon zest and then served with the tzatziki sauce. You can serve it with a Greek salad or in pita wraps with vegetables.
- Moroccan Venison Meatballs: These meatballs are seasoned with coriander, cumin, cinnamon and ginger. They are fried in a thick tomato sauce with raisins and apricots.
What to Serve
- Mashed Potatoes: You can serve mashed potatoes with venison meatballs as a comforting side dish. You can make them taste better by adding roasted garlic or herbs.
- Wild Rice Pilaf: Wild rice makes the dish interesting with different flavours and textures. You can add dried fruits, toasted nuts and herbs for more flavour.
- Creamy Polenta: Creamy Polenta offers a soft and satisfying meatball base. It is a great option that works well with the venison.
- Green Salad: A fresh green salad with a zest dressing helps balance out the richness of the meatballs and adds a colourful touch to the meal.
- Garlic Bread: Garlic bread goes well with the venison meatball. They’re great for soaking up the sauce from the meatballs.
Storing and Freezing
Storing
- If you are planning to consume the venison meat within a few days, you can put it in an air-tight container and then place it in the refrigerator.
- Consume it within 3-4 days to maintain the freshness.
Freezing
- Before freezing, let the meatballs cool completely.
- Place the meatballs over a baking sheet containing parchment paper. Ensure that they’re not touching one another.
- Put the Baking sheet in the freezer until they’re solid. It may take around 1-2 hours.
- Once they’re frozen, transfer the meatballs into an air-tight container or freezer-safe container. Make sure to label the container to keep track of the freshness.
- You can freeze it in the freezer for up to 3-4 months.
Conclusion
In conclusion, the venison meatball recipe offers a delicious spin to a traditional meal, providing the tasty flavours of wild game. You can enjoy them as a main dish, starter, or with the pasta. These meatballs are tender and sure to please everyone.
So, whether you are a newbie or an experienced chef, gather your ingredients, get ready to cook and enjoy the delicious venison meatballs.
Read More:- London Broil Crock Pot Recipe
Venison Meatball Recipe
Venisonmeatballs are a delicious and unique variation of regular meatballs, that showsthe richness of the deer meat.
Ingredients
- 1 pound 450 g ground venison
- 1/2 cup 60 g breadcrumbs
- 1/4 cup 25 g grated Parmesan cheese
- 1/4 cup 60 ml milk
- 1 large egg
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons olive oil for frying
- Optional Sauce:
- 1 can 28 oz/800 g crushed tomatoes
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Set the temperature of the oven to 375 F (190 C).
- In a bowl, mix milk and breadcrumbs. Let it sit for few minutes to allow the breadcrumbs absorb the milk.
- Add ground venison, finely chopped onion, egg, grated parmesan, chopped parsley, salt, pepper, minced garlic, rosemary and thyme.
- Mix everything until thoroughly combined but prevent overmixing.
- Turn the mixture into the meatballs, each with diameter of around 1-1.5 inches.
- Coo the meatballs by heating the olive oil over medium heat. Put the meatballs in batches, avoid overcrowding the pan. Cook until the meatballs turn brown from everywhere for around 6-8 minutes. Put them on a paper towel plate to drain excess oil.
- You can also try baking method of cooking the meatballs. Put the meatballs on a baking sheet lined with parchment paper. Put it in the oven for around 15-20 minutes.
- Now, prepare the sauce, heat the olive oil over medium flame. Then, include finely cut onion and cook until translucent for around 5 minutes.
- Add minced garlic and cook for an additional minute. Mix in the dried basil, crushed tomatoes, dried oregano, salt and pepper and let it simmer.
- Put the cooked meatballs into the sauce. Allow it to cook fro around 10-15 minutes to meld the flavors well.
