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Venison Meatballs and Venison Stew

I made a pot full of venison stew, along with a double batch of venison meatballs and sauce today. Both came out great. 


  • TerribleTedTerribleTed Posts: 352 Deckhand
    Nice picture but no recipes.

    For venison burgers I mix 1/2 cow 1/2 venison.  For every lb I use I pack of Beefy Onion soup mix. Make great burgers.
  • smooth movesmooth move Posts: 544 Officer
    Nice picture but no recipes.

    For venison burgers I mix 1/2 cow 1/2 venison.  For every lb I use I pack of Beefy Onion soup mix. Make great burgers.

    just about the same recipe i use with 50/50 pig/venison. only i use 1/2 package of soup mix for a lb of meat. really makes a good tasting juicy burger. those meat balls in OP look awful good.
    le se' bon ton roulet
  • TerribleTedTerribleTed Posts: 352 Deckhand
    Debone a venison shoulder chunk brown and make any beef stew recipe with it. Now a can a chopped stewed tomatoes are a must in stew.
  • fla crackerfla cracker Posts: 193 Deckhand
    I am processing my own venison now and currently using a beef fat trim at a ratio of 87/13.  The recipe for the meat balls was found online and titled "The Worlds Best Meatballs".  The recipe used ground beef.  I will usually make a double batch and freeze the remainder for other uses included Venison Meatball Subs:

    2 pounds ground venison
    1/2 cup breadcrumbs
    1/4 cup freshly grated Parmesan cheese
    1/4 cup milk
    1 cup beef broth divided
    1 egg
    1/4 chopped parsley
    1 tablespoon minced garlic (fresh)
    1/2 tablespoon kosher salt See notes
    1/2 tablespoon pepper (fresh ground)
    1 teaspoon oregano 
    1/4 teaspoon crushed red pepper flakes

    Combine the ingredients except for the meat well, using only 1/4 cup of the beef broth.  Add the meat and just combine.  Do not overmix, but be sure seasonings are well dispersed.

    Coat baking sheet with rimmed edges with not stick spray and roll meatballs into 1 inch circles.  Place meatballs onto baking sheet.

    Pour reserved beef broth around meatballs and bake at 450 degrees for 25 minutes.

    The kosher salt amount was originally based on using homemade plan unseasoned breadcrumbs and low sodium beef broth.  If you are using regular beef broth, store bought bread crumbs, consider decreasing to 1 teaspoon. 
  • TerribleTedTerribleTed Posts: 352 Deckhand
    edited December 2021 #6
    I prefer beef in venison not pork. I process my own too been doing it for over 20 years.  Meat ball subs are 2 parts. The Sause and the meat ball.  Looks like you got a good meat ball.

  • fla crackerfla cracker Posts: 193 Deckhand
    The "Gravy" recipe was also found online and modified by me.  The recipe was titled "Old World Italian Spaghetti Sauce:  

    2 (6 ounce) cans tomato paste
    1 (28 ounce) can tomato puree
    2 (28 ounce) cans crushed tomatoes (I use San Marzano tomatoes)
    4 garlic loves, crushed
    1/2 cup onion, chopped (I use a large sweet onion)
    3 1/2 tablespoons extra virgin olive oil
    2 1/2 tablespoons white sugar
    1 teaspoon kosher salt
    1 teaspoon fresh ground black pepper
    1 tablespoon dried basil
    1 teaspoon dried oregano
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon dried rosemary leaves
    1/4 cup freshly grated parmesan cheese
    1/2 cup dry red wine 
    2 1/2 cups water
    My additions:
    1 large red bell pepper diced
    1 pound sliced fresh mushrooms
    3 to 4 Bay leaves

    In a large stock pot on low-med heat add olive oil and saute onions, bell pepper, and mushrooms for 4 minutes.  Then add crushed garlic and cook for 2 minutes longer.  Add water and tomato products, being sure to mix everything well.  Add spices, cheese, and wine and slow simmer for several hours.  I will gradually add the sugar over the cook time, not all at once.  "Gravy" should reduce noticeably.  Monitor and stir and as needed.  
  • fla crackerfla cracker Posts: 193 Deckhand
    Venison Stew:

    2 pounds cubed venison (cut to size with scissors)
    2 pounds potatoes (chopped)
    1 pound carrots (sliced large)
    1 large sweet onion (wedged and then separated)
    3 to 4 stalks of celery (sliced)
    1 pound whole mushrooms
    2 to 3 bay leaves
    1 cup red wine
    1 package of stew seasoning mix (add water per packaging recommendation)
    Flour as needed to coat venison
    Olive oil as needed to brown venison

    Flour and brown venison in large stock pot.  Add all components to pot and slow cook until vegetables are tender.  


  • TerribleTedTerribleTed Posts: 352 Deckhand
    Sage, Italian, cumin, Worchester Sause, thyme, Garlick. black pepper, salt and a can of stewed tomatoes. is what I replace your seasoning pack with. Sometimes i just use what I have and taste as I go. 

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