Venison, AKA Bambi, Balls

What’s cooking?  More wild game of course! As we come together this holiday weekend with family and friends, there is no better way to celebrate than with food.  I discovered The Meatball Shop in NYC three years ago and was delighted to learn they also have wild game recipes because they have a hunter friend. If ever in the Big Apple do yourself a favor and check out the shop – delicious!  In the meantime, here’s a recipe I’ve adapted for Venison, AKA Bambi, Meatballs – Whitney

Preheat the oven to 450 degrees F.  Drizzle the olive oil into a 9×13-inch  baking dish and use your hands or a paper towel to evenly coat the entire surface.  Set aside.

Combine the butter and chocolate in the top of a double boiler and melt over medium heat.  Remove from the heat and allow the chocolate to cool so it’s warm but still in liquid form.

 
Combine the chocolate mix with the ground venison, port wine, juniper berries, garlic, bread, bread crumbs and eggs in a large mixing bowl (or electric mixer like a KitchenAid) and mix by hand (or with the dough hook if using an electric mixer) until thoroughly mixed.

Roll the mixture into round, golf ball-sized meatballs (about 1 and 1/2 inches), making sure to pack the met firmly. For a less messy process try and ice cream scoop – it keeps the meatballs uniform in size and your kitchen clean! 

Place the balls in the prepared baking dish.  Be careful to line the meatballs up snugly and in even rows vertically and horizontally to form a grid – the meatballs should be touching one another. Bake for 20 minutes, or until the meatballs are firm and cooked through. If using a meat thermometer, the center should read 165 degrees F.

Allow the meatballs to cool for 5 minutes in the baking dish before enjoying.  Serving suggestion… gravy!

Venison, AKA Bambi, Balls

2014-04-16 09:47:23

Yields 2

A wild game meatball meets big city taste!

Write a review

Save Recipe

Print

Ingredients

1. 2 tbs olive oil
2. 8 tbs unsalted butter (1 stick)
3. 4 oz bittersweet chocolate
4. 2 lbs ground venison
5. 1/2 c port wine (substitute: sweet red wine)
6. 4 juniper berries, finely chopped (substitute: 2 berries = 1 teaspoon gin)
7. 1 garlic clove, minced
8. 2 slices fresh white bread, finely chopped (about 1 3/4 cups)
9. 1/4 cup bread crumbs
10. 2 large eggs

Instructions

1. Preheat the oven to 450 degrees F.
2. Drizzle the olive oil into a 9x13 inch baking dish and use your hand to evenly coat the entire surface - set aside.
3. Combine the butter and chocolate in the top of a double boiler and melt over medium heat.
4. Remove from the heat and allow the chocolate to cool so that it is just warm, but still in liquid form.
5. Combine the chocloate mixture with the ground venison, port wine, juniper berries, garlic, bread crumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
6. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches - I use an ice cream scoop), making sure to pack the meat firmly.
7. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
8. The meatballs should be touching one another.
9. Roast for 20 minutes or until the meatballs are firm and cooked through. (A meat thermometer inserted into the center of a meatball should read 165 degrees F.)
10. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

By Whitney

Adapted from The Meatball Shop

Adapted from The Meatball Shop

Camo is the New Black https://camoisthenewblack.com/