Paul and I are avid hunters. In fact, this is one of the things we really liked about one another, and before we were married many of our dates took place in the woods on the hunt. Whether it’s raising our own meats or filling our freezer with wild game and fish, we like to work hard to know exactly where our food comes from! Ideally our freezer would be full of moose, venison, trout, grouse, etc. Currently for wild game, we only have venison as the other week we finished a beautiful 20 inch lake trout Paul caught ice fishing this winter. I am grateful though for all that we have!
Venison is very easy to incorporate into standard dishes. If you have never cooked with venison before, or have grown up on it your entire life, I’m sure you’ll find these meatballs are not only easy, but incredibly delicious!
- 1 pound ground venison
- 2 eggs
- 1/2 cup chopped onion
- 1 TBS dried parsley
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 TBS chopped garlic
- 1/2 teaspoon salt
- 2 TBS olive oil
- Preheat oven to 350 degrees (F)
- Mix to combine all ingredients except the olive oil in a large bowl
- Form into small balls with about 1.5 inch diameters
- Heat olive oil in a large, cast-iron skillet and then brown the meatballs on all sides
- Once meatballs are browned, place skillet into oven and bake for 25-35 minutes or until cooked all the way through