Antelope Venison Meatball Stroganoff Recipe

Antelope Venison Meatball Stroganoff Recipe

Venison meatballs in a rich and creamy broth accompanied with mushrooms, onions and hints of garlic make this dish an excellent dinner option when served alone or with buttered egg noodles

Substitute elk and venison as necessary.


Yields about14 meatballs.

Venison Meatball Ingredients:

  • 1 pound ground antelope venison
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • ¼ cup onion, finely minced
  • ½ cup breadcrumbs
  • 1 egg

Stroganoff Ingredients:


  • 2 tablespoons butter
  • 2 cups mushrooms sliced with stems
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup sour cream
  • 1 tablespoon horseradish
  • Salt, to taste
  • Chopped flat leaf parsley

Directions:

Preheat oven to 400°F.

Mix all venison meatball ingredients together in a large bowl. Shape meat mixture into small meatballs and arrange on a nonstick baking sheet. Bake in the oven for 20 minutes or until done.


Antelope Venison Meatball Stroganoff Recipe
(Nevada Foodies photo)

Heat skillet over medium heat and melt butter. Add onions, mushrooms, garlic and cook until onions soften. Carefully add beef broth to skillet and bring to a low boil. Add sour cream and horseradish to broth and stir together until blended. Add venison meatballs to the creamy broth and serve alone or with buttered egg noodles. Garnish with flat leaf parsley.

For more information about this antelope venison meatball recipe, please visit NevadaFoodies.com.

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