Well, this isn’t a post I EVER thought I would write. I made venison meatballs. What!? Yea, you heard me. My husband hunts and he always brings home ground venison, jerky, and sausage – and truth be told I don’t go near any of it. I can’t get the bambi image out of my head long enough to actually enjoy it.
Mike attempted to make his own version of venison meatballs a few weeks back, and they turned out gamey so he wasn’t thrilled about them. Little did he know I have my grandmother’s recipe for venison meatballs tucked away. So, when another pound and a half was thawed for his second try I took over.
Good thing I did – Mike loved these so much he called my grandmother himself to thank her! The secret is all in the butter. I now have a label called wild game – seriously, who would have thought! Here’s hoping my husband never asks me to cook rabbit.
There are two ways to serve these – my way and Mike’s way. I toast a slice of bread, pile it high with mashed potatoes, add the meatballs on top and smother the whole thing with gravy. Mike’s way – toast two slice of bread pile with meatballs, melt a slice of cheese on top and devour!
My apologies for the crappy iPhone photos below – I was lazy.
Yield: 25-30 meatballs
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Ingredients in the meatballs:
4 slices of soft bread
1/4 cup of water
1 and 1/2 lb. ground venison
2 teaspoons of salt
1/4 teaspoon pepper
1 white onion, minced
1 tablespoon cumin
1 teaspoon garlic salt
1 teaspoon chipotle powder
1 stick of butter - yepp, I said it.
Ingredients in the gravy:
1 tablespoon flour
3/4 cup to 1 cup of milk
Soak the bread in the water for about 5 minutes. Start breaking the bread up into little bits with your hands. Add the remaining ingredients (except for the butter) and mix together well. Form the mixture into 1 inch round balls. (Mine were a little bigger than that) Put the formed meatballs into the fridge for about 20 minutes.
In a large frying pan melt a stick of butter, and place all of the meatballs into the pan. Turn until all sides are good and brown. Turn the heat to low and cover the frying pan. Cook through for about 20 minutes.
When cooked through remove the meatballs, and add the ingredients for the gravy. Adding the milk to get the proper consistency.