Some weeks of the year are busier than others, without enough time to prepare much for nice meals, but that’s when venison meatballs can really shine. They’re easy to make, taste great, and can be used for spaghetti, with sauce for appetizers, with noodles, on hoagie sandwiches and more.
When a busy week at work or a fun weekend road trip is looming and you won’t have much time for cooking, give yourself an hour or less to make a bunch of these delicious apple-venison meatballs from a recipe sent to us from Christopher Tarter in Kentucky. The apple and red wine will certainly give them a unique flavor, and you’ll have a lot of ready-made meals for the days ahead. Enjoy!
- 1 pound ground venison
- 1/3 cup seasoned dry bread crumbs
- 1 large apple
- 1 cup dry red wine
- 2 tablespoons dehydrated minced onion
- One 8-ounce can tomato sauce
- 1/2 teaspoon salt
- 1 teaspoon sugar
- Fresh ground pepper to taste
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
Combine venison with apple, onion, salt and pepper into large mixing bowl. Shape meatballs about 1-inch diameter. Roll in bread crumbs to coat. In a 4 cup measure, combine wine, tomato sauce, sugar and rosemary. Set aside.
In 12-inch nonstick skillet, heat oil over medium heat add meatballs, cook 5 to 7 minutes or until browned. Pour wine mixture over meatballs. Reduce heat to medium-low. Cover and simmer for 10 minutes. Serve over a bed of noodles.
LEARN HOW TO REMOVE A VENISON BACKSTRAP
For more outstanding step-by-step tips on cleaning, processing and preparing your own venison just like these, check out Gut It. Cut It. Cook It. by Eric Fromm and Al Cambronne, available now at ShopDeerHunting.com.