Meatballs

We eat a lot of wild game at our house.  I’m sure you could figure that out from Captain Y’s year in review post.  We have successfully substituted venison, elk and axis meat into just about every beef recipe we like – except meatloaf, I’ve yet to make a successful venison meatloaf.  But, venison enchiladas, venison tacos, black buck sloppy Joes, they are regulars in our dinner rotation.  This year we had one of Captain Y’s conquests made into smoked sausage, delicious!  Another was made into boudan (Cajun sausage made with rice) and has quickly become another family favorite, though in my book nothing tops crawfish boudan.  We have very few “venison” recipes, or recipes that started out calling for venison.  But below is one of these; probably our favorite.  I’m not sure where it came from, like many of my recipes it’s scrawled on a piece of scrap paper and stuffed inside my recipe binder.  So, if you ever find yourself with some ground venison, give these meatballs a try.  They have a little kick and great flavor. 

Venison Meatballs with brown gravy served over egg noodles

1 lb ground venison (you could use beef if you want)

¾ cup bread crumbs

½ cup onion, minced (¼ cup for meatballs, ¼ cup for gravy)

1 egg, beaten

3 cloves garlic, minced (2 cloves for meatballs, 1 clove for gravy)

3 Tbl Worcestershire sauce

1 Tbl yellow mustard

1 tsp red pepper flakes

1 tsp Cajun seasoning

Extra virgin olive oil

Butter

2 packages brown gravy mix

Egg noodles (I use whole grain)

Place everything listed above olive oil into a large bowl.  Mix gently until everything is incorporated, but try not to mash the mixture too much, over worked meatballs can be tough.  I typically use my hands to mix.  Roll meat mixture into walnut sized balls.  Heat a skillet to medium and add butter and olive oil.  Sauté meatballs in batches for 10-20 minutes or until brown on the outside and just cooked through. 

Meanwhile, cook ½ lb of egg noodles according to the package directions.  I prefer whole grain but use what you like. 

In a sauce pan sauté ¼ cup of onions in 1 tsp olive oil over low heat until translucent, add 1 clove garlic and cook until fragrant.  Add 2 envelopes of brown gravy and 3 cups cold water.  Cook according to package directions.  You could probably make your own gravy or use a jar if you prefer, but this is the way we do it. 

Pour gravy over meatballs and serve over cooked noodles.  I typically steam some carrots and add them to the meatballs and gravy and serve the whole lot over the noodles. 

Makes great leftovers for lunch. 

Enjoy!