Epimeles

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Recipes Tagged with “Venison”

Venison Meatballs

Main Course Pasta Venison

Ingredients

  • Ground venison and ground pork, in a 3-to-1 ratio [CP: I used 1 lb. / 1/3 lb.]
  • 3/4 cup bread crumbs
  • 1 cup Parmesan cheese, shredded
  • 1 medium onion, diced
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon pepper
  • Olive oil

Preparation

Sautee the onion until translucent, cool. Mix all ingredients. Sautee meatballs in olive oil, browning on 4 or so sides to make sure they’re cooked through. Serve with pasta. [CP: I did this with white wine cream sauce, and it was wonderful – reminiscent of all the good things about Swedish meatballs.]

T. Edward Nickens, Field and Stream

Venison Marinade

Miscellaneous Marinade Venison

Ingredients

  • 1/3 cup red wine
  • ¼ cup olive oil
  • 1 tsp sugar
  • pinch of allspice
  • 2 cloves garlic, minced
  • ½ small onion, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy Sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp Dijon mustard
  • 4 venison steaks

Preparation

Marinate for at least 6 hours. Place on very hot grill, cook each side 2-3 minutes, placing careful attention not to overcook.

Arkansas Outdoors Online