Elk venison cajun gumbo recipe served with rice. (Nevada Foodies photo)
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.
(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
