Recipe

Venison Meatball Stroganoff Recipe

	Jimrug1 / All my dishes 1 year, 2 months ago With Bow hunting season only a few days away, many of our freezers will (hopefully) be filling up with fresh venison for the winter and the cooks of the hunting families will be making their tried and true Venison recipes and searching for new and di... More Prep:45m Cook:40m Servings:8	Jimrug1
	wild game venison stroganoff

Does this look good? Yeah! / Nope

Fans

mrjwjohnso

mystic_riv

meals4abby

angelinaw

sheba

lunasea

Ingredients

For the Meatballs:

2 lbs ground Venison (I use the Shoulder)

2 ½ Cups raw Potatoes, grated

½ Cup Sweet Onion, grated

2 cloves Garlic, Minced

3 Green Onions, green and white parts finely chopped.

¼ Tsp. fresh ground Black Pepper

½ Tsp ground Red Chile (Optional)

1 ½ Tsp Salt

2 Eggs, beaten

¼ Cup Milk

***********

For the Sauce:

2 Tbls Olive Oil

1 medium Onion, finely chopped.

½ lb Wild fall Mushrooms (Shitakes or other cultivated Mushrooms work fine. )

¾ Cup dry Sherry

2 Cups Chicken Stock

2 Tbls unsalted Butter, softened

2 Tbls Flour

2 ½ Tbls fresh Dill, chopped (Dill seed works too. Start with less then add to taste)

½ Cup Sour Cream

Salt & Pepper to taste.

1 1/2 lbs Amish style old fashion wide Egg Noodles. ( Or your favorite Egg Noodle)

Directions

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.

Recent Gawkers

chef_bet

zabber

ristows

giannni8

neely

angelina

meals4ab

sheba

meileen

mrscoach

lunasea

mystic_r

Not quite what you're looking for? See more Main Dish / Wild Game

Or see more just like this

Comments

mrjwjohnson 1 year, 2 months ago said:
Thanks for the post! I'm trying this as soon as I get one.

luisascatering 1 year, 2 months ago said:
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

mystic_river1 1 year, 2 months ago said:
YES!!!! wonderful my friend...thank you. very high 5.

lunasea 1 year, 2 months ago 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

mrscoach 1 year, 2 months ago said:
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.

meileen 1 year, 2 months ago said:
Yum Jim! I like this recipe, because I can't get venison should I try this with beef? I'll give it a go. . . .

sheba 1 year, 2 months ago 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.

meals4abby 1 year ago said:
Oh Yum!!! High-5

angelinaw 12 months ago 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!

Add a Comment