Venison Swedish Meatballs Recipe
Preheat oven to 350F, mix together meatball ingredients from the recipe above. Shape the meatballs into golf ball size using a large scoop or your hands and place the meatballs in a greased 9X13 pan. Mix 1 ½ cups ketchup, 1 tablespoon liquid smoke, ¾ cup brown sugar, ½ teaspoon garlic powder, ½ chopped yellow onion.
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To make the gravy, while the meatballs bake, add the butter to a large saucepan and let it melt over medium heat. Add the onion and sauté until it starts to brown, 5 to 6 minutes. Add the flour, salt and pepper and cook, stirring, for 3 minutes to cook out the raw flour taste. Add the beef broth and whisk the gravy constantly until no clumps.
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Make the Swedish Meatball Sauce: Melt butter in a skillet and whisk in flour until it gets slightly browned. Gradually whisk in beef broth, stirring constantly until slightly thickened. Add salt, pepper, allspice, nutmeg, and lemon juice. Whisk a few more times. Then slowly add the heavy whipping cream.
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Mix the breadcrumbs into the meat and add the rest of the meatball ingredients except the butter. Combine mixture well. Using a small scoop or a spoon, form the meatballs into slightly smaller than golf ball size. Into a hot skillet, pour two or three tablespoons of vegetable oil. Add the butter and swirl the pan to mix the two.
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Make the meatballs: 1) In a food processor, blitz up the sourdough and garlic clove until fine. 2) In a bowl, combine the garlic breadcrumbs with the milk. Let rest until milk is mostly absorbed, 5-10 minutes. 3) Add salt, pepper, nutmeg, allspice and ground venison to bowl. Mix until evenly distributed.
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In a mixing bowl, combine ground venison, breadcrumbs, egg, 1 tablespoon of chopped parsley, onion, garlic, allspice, nutmeg, black pepper and salt. Line a cookie sheet with parchment paper. Roll meat into balls and set on parchment paper to prevent sticking. Venison Swedish Meatball Recipe ingredients in a bowl, ready to be combined and formed.
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That means start with about 1/4 inch and get that hot, then add more oil little by little until it is at the halfway point. This keeps the oil hot and prevents the "Saturn's Ring" of un-fried, or double-fried, sections in the middle of the meatball. It's an aesthetic thing.
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Add the venison meat, nutmeg, salt, egg, onions and butter to the milk-soaked breadcrumbs and combine. Roll the meat mixture into balls (about the size of ping-pong balls or golf balls) and roll.
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Preheat oven to 375°F. Add olive oil to a skillet over medium heat. Once hot, add onion to the pan and cook until slightly softened, about 4 minutes. Add balsamic vinegar, garlic, herbs, salt and pepper and cook an additional 2 minutes. Turn off heat and let cool for a couple of minutes.
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Sauce. Pour the venison or beef stock on a skillet and boil it for about 10 minutes. Take silicone spatula and remove any burnt pieces from the bottom and stir it in the stock. Add cranberry sauce and caraway seeds. Stir well and add meatballs. Cook meatballs for about 10 minutes. Stir in sour cream and let it cook for few minutes.
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1 quart beef stock or venison stock. 1/2 cup *heavy cream (or sour cream) Instructions. Combine the milk and breadcrumbs in a small bowl and let stand while preparing the other ingredients, about 5 minutes. In a large bowl add the venison, salt, spices and egg. Pour the milk-bread mixture over the meat.
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Taste for salt and add if needed. Add the lingonberry or highbush cranberry jelly to the pan. Let it melt and then mix it in gently. Put the meatballs in the pan, coat all the meatballs with the sauce, cover and cook for 10 minutes over medium-low heat. Add the cream and just warm through, maybe 3 or 4 minutes.
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Heat the remaining clarified butter in the same sauté pan over medium-low heat. Add the meatballs, working in batches, and sauté until golden brown all over, about 10 minutes each batch. Remove the meatballs to an oven-safe dish with a slotted spoon and place in the oven. Leave any fat in the sauté pan and turn the heat down to low.
Venison Swedish Meatballs
Step 3: Add meat, onion, parsley, garlic, salt, and pepper to the bowl. Step 4: Gently mix the meat mixture together with your hands until well combined. Step 5: Use a cookie scoop to divide the meatball mixture into 24 equal portions, about 2 tablespoons each. Step 6: Gently form each portion into a ball.
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The Distinctive Twist of Venison Swedish Meatballs: When it comes to wild game enthusiasts and food lovers alike, Venison Swedish Meatballs offer a unique twist on the traditional Swedish dish. Made with the finest cuts of elk or venison, these meatballs bring a robust and distinctive flavor to the table. But what sets them apart is the.
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Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll the meat mixture into golf ball-sized meatballs, about 2 tablespoons each, and place onto the prepared baking sheet. If the meat mixture is sticking to your hands, you can coat your hands with a little olive oil. Makes 25-30 meatballs.
