Venison Meatball Stroganoff
From jimrug1 15 years ago
- 40 minutes to make
- Serves 8
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 different ones. Read more This is a recipe I make every year (by popular demand) for my Hunting buddies and family. It’s a great “cabin” or camper type recipe because the meatballs can be made in advance and frozen then cooked on spot with little effort. Virtually any kind of red game meat or beef can be used in place of the Venison. Hope you enjoy. See less
Ingredients
- For the Meatballs: shopping list
- 2 lbs ground venison Shoulder shopping list
- 2 ½ Cups Russet Potatoes, grated shopping list
- ½ Cup sweet onion, finely grated shopping list
- 2 cloves garlic, Minced shopping list
- 3 green onions, green and white parts finely chopped. shopping list
- ¼ Tsp. fresh ground black pepper shopping list
- ½ Tsp ground Red Chile (Optional) shopping list
- 1 ½ Tsp salt shopping list
- 2 eggs, beaten shopping list
- ¼ Cup milk shopping list
- *********** shopping list
- For the Sauce: shopping list
- 2 Tbls olive oil shopping list
- 1 medium Onion, finely chopped. shopping list
- ½ lb Wild fall mushrooms (Shitakes or other cultivated mushrooms work fine. ) shopping list
- ¾ Cup dry sherry shopping list
- 2 Cups chicken stock shopping list
- 2 Tbls unsalted butter, softened shopping list
- 2 Tbls flour shopping list
- 2 ½ Tbls fresh dill, chopped (Dried dill Weed works too. Start with less then add to taste) shopping list
- ½ Cup sour cream shopping list
- salt & pepper to taste. shopping list
- 1 1/2 lbs old fashion wide egg noodles. shopping list
- Fresh Parsley, dill or Chives for garnish shopping list
How to make it
- Meatballs:
- In a medium sauce pan, blanch the Potatoes in boiling salted water for
- 4 1/2 minutes. Shock in ice water and drain thoroughly.
- In a large mixing bowl, whisk 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 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
- Garnish with fresh Parsley, Dill, or Chives.
The Rating
Reviewed by 6 people-
Thanks for the post! I'm trying this as soon as I get one.
mrjwjohnson
in Delmar loved it
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YES!!!! wonderful my friend...thank you. very high 5.
mystic_river1
in Bradenton loved it
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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...more
lunasea
in Orlando loved it
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