Delicious Venison & Wild Boar Meatballs

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Delicious Venison & Wild Boar Meatballs
 
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Serves: 3-5
Prep time:
Cook time:
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Aaron and I enjoy cooking the game he brings home, together, and these meatballs are one of our favorite “team” dinners. He makes the meatballs, I make the sauce. It’s perfect.
Ingredients
  • ½ lb. ground Venison*
  • ½ lb. Wild Pig sausage*
  • 1 large Egg
  • ¾ cup Ricotta cheese
  • ½ cup Parmigiano-Reggiano, finely grated (plus more for garnish)
  • ½ cup Panko bread crumbs
  • 4-6 Garlic cloves, minced
  • 2 Shallots, finely chopped
  • 1½ tsp Kosher Salt
  • 1tsp freshly ground Pepper
  • Chicken Stock or Water to keep sauce moist
  • 4 TB Olive Oil
  • 1 large Yellow Onion, diced
  • 4-5 large cloves of Garlic, thinly sliced
  • 1 TB dried Oregano
  • 1 TB dried Basil
  • 3 oz. Tomato Paste
  • 1 28 oz. can Diced Tomatoes
  • 1 15 oz. can Tomato Sauce
  • Salt & Pepper
  • Italian Parsley

Instructions
  1. Heat a large, nonreactive skillet over medium-high heat, then add the Olive Oil. When the oil is hot, add the Onions, stirring until they soften, then add the Garlic, Oregano and Basil. When the Garlic has softened, stir in the Tomato Paste, then add the Tomato Sauce, Diced Tomatoes and Salt & Pepper to taste. Bring to a boil, then reduce to a simmer. Allow to simmer for at least 20 minutes, stirring occasionally.
  2. Meanwhile, in a large mixing bowl, thoroughly combine all of the ingredients for the meatballs. Begin forming 2” meatballs, (coating your hands with Olive Oil beforehand helps to keep the meat from sticking to them), then place them on a sheet pan. You should have about a dozen meatballs.
  3. When the sauce is done simmering, place the meatballs in the sauce, raising the heat back up to medium-high, and adding about ¼ cup of the Stock or Water. Cook for 15 minutes, allowing them to brown. Turn the meatballs over, covering them with sauce, and cook for another 15 minutes. Add a little more of the Stock or Water, just enough to keep the sauce from getting dry, as needed.
  4. Plate and garnish with Parsley and Parmigiano

Notes
*Ground Elk or beef can be used in place of the Venison, and domestic pork sausage can be used instead of the wild pig sausage.
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Delicious Venison n Wild Boar Meatballs PHOTO

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