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Venison Meat-a-balls


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It is a rare day for my family to have meatballs without deer meat.

Over the years the US has sent many of its fine young men & women into great peril to fight for freedom beyond our borders. The only amount of land we have ever asked for in return, is enough to bury those that did not return. COLIN POWELL





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12 hours ago, Hunter115522 said:

Looks good! Do you mix with pork? Ratio? Brown in oil first, then finish in the sauce? 

I DO NOT mix with pork. I have nothing against it but if I'm going to eat Venison, I want it to be Venison.

I cook mine in the oven for 20-25 minutes at 425 degrees. I don't like frying because it makes a mess and requires a lot of attention.

I cook a big batch and put them in serving size bags. I put them in sauce when I'm ready to eat them.

HINT #1: Whatever recipe you use, substitute ricotta cheese for any liquids (like milk or water) it calls for. Since Venison is very lean, it needs some fatty ingredients. 

Hint#2: Make sure you drain the meat of all blood. I do this over several days. I turn the meat around in a colander and give it a light rinse. This will make your meatballs very clean tasting. 

My Wife is the Sunday Spaghetti and Meatballs cook (with beef of course) and she loves my meatballs. (no jokes please) LOL.


Edited by archer36
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