Creamy Venison Meatballs Recipe

Creamy Venison Meatballs Recipe Instructions

Ingredients

• 1 chopped onion
• 2 minced garlic cloves
• 3 tablespoons, olive oil
• 1 lb, ground venison meat
• ½ cup, fresh white breadcrumbs
• 1 large egg
• 1 tablespoon, unsalted butter
• 1/2 lb, sliced button mushrooms
• ½ cup, white wine
• 2 tablespoons, wholegrain mustard
• ½ tablespoons, paprika
• 1 tablespoon, flour
• 2 cups, beef stock
• 2 tablespoons, tomato puree
• 1½ cups, cream

Directions

1. In a pan on slow heat cook Place the onion, garlic and 1 tablespoon oil in a pan and slow heat until soft.
2. Place your venison into a big bowl and mix with the onion-garlic-olive-oil mixture, breadcrumbs and egg. Season with salt and freshly ground black pepper. Use your hands to incorporate the ingredients and form meatballs, each one about 1 tablespoon of mix.
3. Heat your remaining oil in a large frying pan and fry the meatballs in small batches until each is well browned. Put them to one side in a bowl.
4. In a medium-sized saucepan, melt the butter and add your mushrooms. Sautee on high heat until the mushrooms are golden, then lower the heat and add the white wine, stirring as you do so. Add paprika and flour, then cook for 1 minute.
5. Add beef stock and tomato puree, then bring to a simmer.
6. Add your meatballs along with any juice in the bowl, and boil for 3 minutes.
7. Add the wholegrain mustard and the cream. Simmer until the sauce has reduced and the meatballs are completely cooked (around 10-15 minutes)
8. Season with salt and pepper and serve on over noodles, rice, pasta or spaghetti squash.