Venison Salisbury Steak Meatballs.
Ingredients:
Meatballs:
1 pound ground venison
½ cup breadcrumbs
¼ cup milk
½ tsp salt
½ tsp garlic powder
1 tsp Worcestershire sauce
1 tsp cracked pepper
½ brown onion, chopped finely
1 egg
Gravy:
1 tbsp. oil
2 tbsp butter
3 garlic cloves, minced
½ onion, sliced
6 oz mushrooms, sliced
3 tbsp flour
2 .5 cups bone broth, venison, or beef
1 tsp dried mustard (or 2 tsp Dijon mustard)
2 tsp Worcestershire
½ tsp salt
1 tsp pepper
Directions:
Meatballs:
- In glass bowl combine all meatball ingredients and combine with hands.
- Take 1-2 tbsp of meat mixture and make golf ball sized meatballs by rolling in your hands.
- Either place meatballs in oven at 375º for 30 minutes on a lined sheet pan or in a skillet add 1-2 tbsp of oil and pan fry your meatballs for 5-6 minutes on all sides
- Set meatballs aside
Gravy:
- If you used a skillet to cook your meatballs, remove them and add oil, your sliced onions and sauté for 2-4 minutes until onions s soft, add mushrooms and cook 2 minutes. Add garlic and cook 30 more seconds.
- Coat your veggies in flour and add butter, once butter has melted slowly add your broth stirring as you pour.
- Stir in remaining ingredients and bring to a boil, reduce heat to a simmer and add meatballs. Continue cooking until meatballs are fully cooked and gravy thickens. If gravy is too thick you can add more broth ½ cup at a time.
- Plate over mashed potatoes and finish with chopped parsley.
Jeremiah Doughty
From Field To Plate.
