Ingredients

How to make it

  • Meatballs:
  • In a large mixing bowl, wisk Egg, Milk, Salt, Pepper, and Red Chile together.
  • Add potatoes Sweet Onion, Green Onion, and Garlic. Mix well.
  • Add Venison and work with hands or large spoon until just blended. (do not overwork)
  • Shape mixture into approximately 1 ½ inch balls.
  • Layer on a small sheet pan or large plate, placing wax paper in between layers.
  • Refrigerate for at least 30 - 60 minutes.
  • ****************************
  • Combine Soft Butter and Flour to form a smooth paste. Set aside.
  • Heat Olive Oil in a large heavy skillet over medium heat.
  • Carefully Brown Meatballs in small batches, removing to a paper lined tray or plate when they have browned on all sides. Don’t overcook.. (At this point, you may freeze and bag extra meatballs for later use.)
  • Drain fat leaving about 3 Tbls in pan. Add Onion and cook until slightly browned around edges. (5 – 7 Mins)
  • Add Mushrooms, increase heat and sauté until all the liquid they have given off has evaporated. (7 – 10 Mins)
  • Deglaze with the Sherry and reduce until almost all the liquid has evaporated.
  • Add Chicken Stock and bring to a slow boil.
  • Pinch off small pieces of the Butter/Flour Paste and add it to the boiling sauce a little at a time whisking constantly for about 3 Minutes.
  • Add the Meatballs, reduce heat and slowly simmer 12 - 15 minutes.
  • Stir in the Dill and Sour Cream and adjust Salt & Pepper.
  • Partially Cover and heat on low until heated through.
  • Serve over Buttered Noodles.

Reviews & Comments 9

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    " It was excellent "
    angelinaw ate it and said...
    Thank you for this great recipe! I just got re-stocked with ground venison, so I am on the prowl for something new and interesting. Great work and high five!
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    " It was excellent "
    meals4abby ate it and said...
    Oh Yum!!! High-5
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    " It was excellent "
    sheba ate it and said...
    My venison in the freezer is running low, so am anxiously waiting for the weather to cool. Too warm this year to hunt yet. I like the addition of the raw potatoe, should make for tender & juicy meatballs.
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  • meileen 6 years ago
    Yum Jim! I like this recipe, because I can't get venison should I try this with beef? I'll give it a go. . . .
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  • mrscoach 6 years ago
    Thanks for the post! Our bow season is already open - and we have our first of the year in the freezer. Always great to have something new to try.
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    " It was excellent "
    lunasea ate it and said...
    Okay, this sounds really good, Jim sweetie - but I have to admit that I have never eaten venison. I know - what a citified gal I am. But I would be a willing to try it if given the opportunity. And I don't have a tree stand or a bow, even though I know all about them. Citified. My bad...and I think I have pretty bad aim...so I doubt I could hit anything. I am quite sure I could fall out of a tree. It's a skill I've developed over the years. Hehehe. Maybe I could fall on a deer and knock it out. ;-)~ Vickie
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    " It was excellent "
    mystic_river1 ate it and said...
    YES!!!! wonderful my friend...thank you. very high 5.
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  • luisascatering 6 years ago
    I love that there is wild mushrooms in the sauce. I bet this would be great with beef as well, since not all of us have bows and good aim ;-)

    p.s. try my fresh homemade pasta recipe for this
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    " It was excellent "
    mrjwjohnson ate it and said...
    Thanks for the post! I'm trying this as soon as I get one.
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