Venison Swedish Meatballs Recipe Petersen's Bowhunting Deer recipes

Venison Swedish Meatballs to Love

Preheat oven to 350F, mix together meatball ingredients from the recipe above. Shape the meatballs into golf ball size using a large scoop or your hands and place the meatballs in a greased 9X13 pan. Mix 1 ½ cups ketchup, 1 tablespoon liquid smoke, ¾ cup brown sugar, ½ teaspoon garlic powder, ½ chopped yellow onion.

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Make the meatballs: 1) In a food processor, blitz up the sourdough and garlic clove until fine. 2) In a bowl, combine the garlic breadcrumbs with the milk. Let rest until milk is mostly absorbed, 5-10 minutes. 3) Add salt, pepper, nutmeg, allspice and ground venison to bowl. Mix until evenly distributed.

Venison Swedish Meatballs Recipe Petersen's Bowhunting

Mix the breadcrumbs into the meat and add the rest of the meatball ingredients except the butter. Combine mixture well. Using a small scoop or a spoon, form the meatballs into slightly smaller than golf ball size. Into a hot skillet, pour two or three tablespoons of vegetable oil. Add the butter and swirl the pan to mix the two.

Venison Swedish Meatballs Deer Meat Recipes, Wild Game Recipes, Venison

In a large bowl, combine the venison burger, diced onion, egg, crushed saltine crackers, ketchup and half of the salt & pepper. With your hands, mix everything together until just combined. Overmixing will create tough meatballs. Form into 1 ½ inch balls. Use a scooper to get even balls.

Authentic Swedish Meatballs Recipe My Grandma's Swedish Meatballs

Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll the meat mixture into golf ball-sized meatballs, about 2 tablespoons each, and place onto the prepared baking sheet. If the meat mixture is sticking to your hands, you can coat your hands with a little olive oil. Makes 25-30 meatballs.

Venison Swedish Meatballs Recipe

Preheat oven to 375°F. Add olive oil to a skillet over medium heat. Once hot, add onion to the pan and cook until slightly softened, about 4 minutes. Add balsamic vinegar, garlic, herbs, salt and pepper and cook an additional 2 minutes. Turn off heat and let cool for a couple of minutes.

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Sauce. Pour the venison or beef stock on a skillet and boil it for about 10 minutes. Take silicone spatula and remove any burnt pieces from the bottom and stir it in the stock. Add cranberry sauce and caraway seeds. Stir well and add meatballs. Cook meatballs for about 10 minutes. Stir in sour cream and let it cook for few minutes.

Venison Swedish Meatballs MI Coop Kitchen

Step 1 - Combine and Mix Ingredients. The first step in this venison meatball recipe is to combine all the ingredients together in a large mixing bowl. Mix them together using a large spoon or, even better, your hands. This will help guarantee that the flavors are evenly distributed throughout the meat mixture.

Venison Meatballs Recipe in the Crock Pot

That means start with about 1/4 inch and get that hot, then add more oil little by little until it is at the halfway point. This keeps the oil hot and prevents the "Saturn's Ring" of un-fried, or double-fried, sections in the middle of the meatball. It's an aesthetic thing.

You Eat Like That Every Day? Venison Swedish Meatballs

Instructions. 1. In a large bowl, mix the venison, pork, spinach, onion, panko breadcrumbs, eggs, garlic, salt, pepper, allspice, nutmeg, and 1 tablespoon of the olive oil until well combined. 2. Using a tablespoon or cookie scoop, measure out the meat mixture into about 24 1-inch balls. 3.

Venison Swedish Meatballs Recipe Petersen's Bowhunting

Step 2: Heat the olive oil in a pan over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized. Step 3: Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal.

Venison Swedish Meatballs

Add the venison meat, nutmeg, salt, egg, onions and butter to the milk-soaked breadcrumbs and combine. Roll the meat mixture into balls (about the size of ping-pong balls or golf balls) and roll.

Venison Swedish Meatballs MI Coop Kitchen

Heat the remaining clarified butter in the same sauté pan over medium-low heat. Add the meatballs, working in batches, and sauté until golden brown all over, about 10 minutes each batch. Remove the meatballs to an oven-safe dish with a slotted spoon and place in the oven. Leave any fat in the sauté pan and turn the heat down to low.

Venison Swedish Meatballs Recipe Petersen's Bowhunting Deer recipes

Taste for salt and add if needed. Add the lingonberry or highbush cranberry jelly to the pan. Let it melt and then mix it in gently. Put the meatballs in the pan, coat all the meatballs with the sauce, cover and cook for 10 minutes over medium-low heat. Add the cream and just warm through, maybe 3 or 4 minutes.

Swedish Meatballs, Parsley Egg Noodles, and Corn on the Cob

1 quart beef stock or venison stock. 1/2 cup *heavy cream (or sour cream) Instructions. Combine the milk and breadcrumbs in a small bowl and let stand while preparing the other ingredients, about 5 minutes. In a large bowl add the venison, salt, spices and egg. Pour the milk-bread mixture over the meat.

You Eat Like That Every Day? Venison Swedish Meatballs

In a mixing bowl, combine ground venison, breadcrumbs, egg, 1 tablespoon of chopped parsley, onion, garlic, allspice, nutmeg, black pepper and salt. Line a cookie sheet with parchment paper. Roll meat into balls and set on parchment paper to prevent sticking. Venison Swedish Meatball Recipe ingredients in a bowl, ready to be combined and formed.