Venison Meatball Stroganoff

This is a twist on the standard "beef" Stroganoff recipie. Its simple & fairly quick & very rewarding!


Meatballs-1&1/2 lbs of ground venison,1 egg,1/4 cup milk,1/4 cup finely chopped onion,2 tsp Worcestershire sauce,1 &1/2 cup soft bread crumbs,1tsp garlic salt,1 tsp onion salt,1 tsp,garlic powder,1 tsp onion powder,2 tsp parsley, 2 tsp pepper(or as much seasoning as you desire) Sauce- 1 package sliced fresh mushrooms,1/2 cup chopped onion,1/4 cup butter,4 tablespoons all purpose flour-divided,1/4 teaspoon salt,1&1/2 cups beef broth,1 cup sour cream,hot cooked wide egg noodles,paprika(optional)


1. In a large bowl,combine egg,milk,onion,&Worcestershire sauce. Stir in bread crumbs and all seasonings. Crumble ground venison over mixture; mix well. Shape into 1&1/4 inch balls. Place in lightly greased 15in x 10in x 1in baking pan. Bake, uncovered at 350 degrees for 15-20 minutes or til no longer pink.
2. In a sauce pan, saute onion,mushrooms (& seasonings from above if desired) in butter til tender. Stir in 3 tablespoons flour & salt til blended. Gradually add broth. Bring to a boil over medium heat. Cook & stir for 2 minutes; reduce heat to low.
3. Combine sour cream & remaining flour in small bowl until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or til heated through, stirring occasionally. Serve over hot cooked noodles. Sprinkle with paprika if desired. Enjoy!

You can also use ground beef instead, although venison has much less fat & grease & is better for you. You could also use meatballs for Spaghetti.

Author: Jennifer Miller

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