Good Cookin ’!
Venison Meatballs
2 / 3 pound ground venison 1 / 3 pound ground beef ( 15 – 20 % fat ) 3 garlic cloves , minced 2 / 3 cup onion , finely diced 2 – 3 tablespoons prepared horseradish 1 / 2 cup shredded Parmesan cheese 1 / 2 cup Japanese breadcrumbs ( panko ) 1 / 4 teaspoon salt 1 / 8 teaspoon pepper olive oil
In a medium bowl , combine all ingredients except olive oil . Mix well . Form into golf ball-sized meatballs . Heat a thin layer of oil in a large skillet over medium heat . Brown meatballs evenly . Browned meatballs can be frozen and vacuum packaged for later use . Venison meatballs , like these made with cumin and butter , are versatile for main dishes or appetizers ! ( Photo : SusieFreakinHomemaker . com )
Reference : www . deeranddeerhunting . com Wild game chef : Scott Leysath www . HuntFishCook . com
Venison Marinade
12 oz . can of beer 1 / 3 cup of soy sauce Minced garlic to preference Mix ingredients , soak venison in marinade overnight
Can add other ingredients to your preference like stone ground mustard , horseradish , honey for sweetness Submitted by Cortney Dennis
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