Venison Meatballs Recipe

Venison Meatballs Recipe

• 1 onion, chopped
• 2 garlic cloves, minced
• 3 tbsp. olive oil
• 1 lb. ground venison
• ½ cups fresh white breadcrumbs
• 1 big egg
• 1 tbsp. unsalted butter
• 1/2 lb. button mushrooms, sliced
• ½ cup white wine
• 2 tbsp. wholegrain mustard
• ½ tbsp. paprika
• 1 tbsp. flour
• 2 cups beef stock
• 2 tbsp. tomato puree
• 1½ cups cream

1. In a pan on slow heat cook the onion and garlic in 1 tablespoon oil until soft.
2. In a big bowl mix the onion with the venison meat, breadcrumbs, egg and season with salt and freshly ground black pepper. Mix together with your hands, incorporating and blending all the ingredients.
3. Take about 1 tablespoon of the mix and form the meatballs by rolling it in your hands.
4. Heat the remaining oil in a large fry pan and fry the meatballs in small batches until well browned. Leave them aside in a bowl.
5. In a medium saucepan, melt the butter and add the mushrooms. Sautee over high heat until golden, then lower the heat and stir in the white wine. Add the paprika and flour and cook for 1 min.
6. Add the beef stock and tomato puree, and bring to a low simmer.
7. Add the meatballs with any juice that might be in the bowl, boil for 3 minutes, then add in the wholegrain mustard, and the cream.
8. Simmer the sauce until it has reduced, about 10 to 15 minutes and the meatballs are completely cooked
9. Season to taste with salt and pepper and serve with on top of rice or pasta.