Source: Me; cir. 2017
Wild (Venison) Meatball Stew
I'm venturing out of my little box and trying to find nice versions of cooking venison. As I mentioned in my previous wild post, this meat is extremely lean and is from the Fall, 2017. Meatball stew over rice is a very satisfying dish. The meatballs are seasoned well with the herbs from the garden (rosemary, sage and oregano), garlic, mushrooms, onions and salt and pepper. Be sure you brown your balls before you put them into the stew, as it helps to keep them in tact and prevent them from falling apart. I serve this over a parboiled medium grain rice, or if you prefer, you could serve it along side with a risotto.
- 1-2 lbs ground venison
- 5-6 mushrooms crimini for this recipe
- 2-3 TBS herbs rosemary, oregano, sage-dry or fresh
- 2 cloves garlic minsed
- 1 egg
- 1 cup bread crumbs or more if needed
- 1 onions size large, diced for meatball mix
- salt and pepper to taste
- 4-5 carrots medium size, peeled and cut
- 2-3 stocks celery diced
- 1 large onion diced for stew base
- 3 TBS olive oil to sautee
- 1 can diced tomatoes
Get your meatball base all together in a large metal mixing bowl.
Add mushrooms (I like adding the mushrooms to the wild meat-I think it compliments the taste nicely and adds additional texture to the final product)
Add your spices and form the balls.
Cook the balls until browned, but not cooked through. Take them out,
In the same pot that you browned the meatballs in, begin your stew sauté. Sauté the onions, carrots and celery and garlic until they begin to soften. Add your tomato can content and bring to a medium boil. Put the cooked meatballs in the stew, put the lid on, and bring the temperature down to a nice simmer, stirring gently, and allowing to cook and flavor up for at least 30 minutes.
Prepare your side dish, either rice or pasta, or polenta.
Serve over the rice (or whichever side dish you've chosen)
and compliment with a nice cornbread muffin.
Find the cornbread recipe here.