Bbq Venison Meatballs

In a heavy skillet heat 2 tablespoons peanut oil on medium-high heat. Add the venison cracker crumbs Parmesan cheese salt pepper and scallions.


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Gently add the meatballs browning on all sides.

Bbq venison meatballs. Cook until lightly caramelized. Allow to soak for 10 minutes. Shape into 20 meatballs and place them in a 9 x 13 baking dish.

Pour the meatball sauce over the venison meatballs and bake for 20 minutes or until done. Saute for about 4 minutes and add the garlic red wine vinegar Italian seasoning salt and pepper. Combine venison milk oats onion salt and pepper in a large bowl.

Shape the meat into 1 1 2 inch balls. Roll meat mixture into evenly sized meatballs. Use a sturdy spoon or clean hands to mix well.

Whisk eggs in bowl. Stir or knead until the meat mixture is well-combined. Instructions Combine oats and milk in a bowl.

In a large mixing bowl thoroughly combine the venison instant mashed potato flakes egg milk onions garlic and spices. Shape meat mixture into 12 1-inch balls and place in a. Add 1 tbsp oil to the frying pan and sear meatballs on.

Add eggs breadcrumbs and spices to meat. If making meatballs for Italian sauce add Parmesan cheese. I obtained it when I purchased the family collection from the Cartwright Estate in Richardson Texas in 2002.

In a large bowl add all of the ingredients and mix to combine. Heat the olive oil in a skillet over medium-high heat and add the onion. Mix together the venison egg breadcrumbs 1 tbsp finely chopped dill 1 tbsp whole grain mustard 1 tsp salt ½ tsp ground pepper and the cooled onion and garlic in a bowl.

In a medium bowl add one egg. Mix gently but well. Bake at 350F 40 minutes until golden and internal temperature is.

In a large bowl combine the ground venison milk oats cracker crumbs eggs and seasonings. Meanwhile combine venison half of onion garlic powder 14 teaspoon black pepper and smoked paprika in a separate mixing bowl. Place the balls on cookie sheets and bake at 350F until no longer pink inside approx 15-20 minutes.

Add Worcestershire sauce hot sauce Italian seasoning blend and mix until well combined. Roll the meat mixture into 1-15 inch round meatballs. Shape into 15 to 20 meatballs.

An ice cream scoop or cookie scoop works well to portion meat. Using a rounded teaspoon scrap meat mixture and form little meatballs about 125 inches. In a large bowl add all of the ingredients for the meatballs and mix well.

Add the onion and garlic mixture to a large bowl with the venison. Serve over rice or with mashed potatoes or baked potatoes. How to make ground venison meatballs Preheat oven to 350 degrees F.

VENISON MEAT BALLS This recipe came from an estate sale.


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