deer

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

Danish Meatballs With Creamy Dill Sauce

lbs venison beef

lb ground pork, unseasoned

salt

pepper

eggs

onion

heavy cream

dry breadcrumbs

butter

flour

chicken broth

sour cream

dill weed

allspice

salt,

pepper,

paprika

In a large bowl mix the meat, salt, pepper, eggs, onion and cream.

With moistened hands (this will be sticky), shape into 1 inch balls.

Roll the meatballs in bread crumbs until well coated.

Arrange in a single layer on shallow baking pans.

Drizzle melted butter over the meatballs.

Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.

Melt butter in a large saucepan over low heat.

Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.

Place meatballs in a serving dish and cover with the sauce.

I actually have my own version of this dish. I&#039;m originally from Romania and my granny and mom used to prepare it quite often during the early autumn.
The difference is in the sauce. You will sautee in cooking oil (we used sunflower seeds oil) but any normal cooking oil you&#039;re used to will do just fine, finely grated young carrots (about 200-300 grams), 2 or three juicy autumn onions (about 100-200 grams). Sauteeing should be done on a medium flame, in a lid covered skillet or caserole. Onion should become almost transparent with a yellow tone and carrots should also be soft. If it suits your taste add some finely chopped bellpeppers. Add about 400 grams of very juicy riped peeled tomatoes, severeal cloves of garlic, freshly minced, salt and pepper to your taste. Continue sauteeing under the lid for about half an hour, stirring it with a wooden spoon from time to time and adding water if it drops too much.
Separately, prepare the minced meat (we used pork and beef just like in your recipe back home) and prepare it just like in your recipe, until the bread crumbs. Instead of that, put some 2l of salted water to boiling. When it&#039;s boiling, put the meat balls you have formed into the water. It should be boiling becaus otherwise the meatball will be destroyed. You can also deepfry them or grill (this one I have not tried, as I never tried baking), When deepfrying roll the meatballs in flour before putting into the heated recipient with cooking oil. Also, you can put them into the sauce which is already simmering. Mince very finely some 5-6 bouquets of GREEN fresh dill (be carefull if your family does like it since it has a STRONG aroma) and the same amount of taragon, when te meatballs are half done. The sauce should be somewhat thinner than normal ketchup (like a thick cream or sour milk) and should be enough to cover the meatballs (the smaller the meat balls the quicker the cooking) however the meatballs should not be smaller than olives. Preferably the size of a smaller plum (about 3 cm in diameter - 1 inch). The trick is that the dill and taragon are not that much cooked so as to lose their flavor. Serve on a dish, a few meatballs, sauce and ADD fresh sour yoghurt or sour cream. It&#039;s slightly more dietetical then the version you present here and it&#039;s totally based on fresh, right from the garden vegetables.

An easy way to make venison steak that is delicious and tender. Venison is a meat that is low in fat and cholesterol and high in vitamins. The meat is amazingly tender and tasty.

Grilled Marinated Venison Steak

venison

olive oil

lemon juice

Worcestershire sauce

soy sauce

garlic

ground pepper

dry red wine

Mix all the marinade ingredients together in a measuring cup.

Place venison in a large zip lock bag.

Pour marinade over steak and seal the bag.

Place bag in a flat casserole dish so that the steak lies flat.

Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.

Drain the marinade at let the steak come to room temperature at least 1 hour.

Spray grill grate with spray oil and heat the grill to 500 F.

Pat the steak dry with paper towels and then rub both sides of steak with olive oil.

Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill -- this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.

Flip the steak and grill until medium rare, using the same method as the first side. Do the Finger test for doneness about 4 minutes.

Move the steak to a platter and let it rest for at least 5 minutes.

Slice the meat and serve.

Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game.

Venison Snack Sticks with Cheddar Cheese

12 1/2 Lb Venison-Lean

12 1/2 Lb Pork Trim

Lb High Temp Cheddar Cheese

Oz Encapsulated Citric Acid

Honey

oz Speed Cure

21 mm Mahogany Collagen Casings

Cut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.

Set the grinder up with a 3/8” plate.

Grind meat once through the 3/8” plate. Alternate between pork and venison every 8 oz or so to start the mixing process.

Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.

Mix in Honey BBQ seasoning, cure and encapsulated citric acid to the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.

Mix in the high temp cheddar cheese until just combined.

Set up your stuffer with a ½” horn and crank down until the meat fills the horn.

Load the casings onto the horn and fill the casings.

Lay the cased sausage on sheet trays and place in the fridge over night to allow the cure to work and for the flavors to marry.

The following day, preheat your smoker to 120 degrees.

Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker. Increase heat to 130 degrees and follow this smoke schedule:

1 hour – smoke on

Increase heat to 150 degrees

Increase heat to 170 degrees

Remove sawdust and cook until internal temperature of the snack sticks reach 155 degrees.

Remove the snack sticks from the smoker and allow to hang at room temperature for 45-60 minutes or until the internal temperature drops to 110 degrees.

Then place the snack sticks in the fridge to cool completely down below 40 degrees. Enjoy!&amp;nbsp;

Never mind buying those little EXPENSIVE packets of taco seasonings ever again.  You have all the herbs on your shelf (I hope!) to make PERFECTLY seasoned taco meat every time!

Perfectly Seasoned Taco Meat

beef

chili powder (or more)

basil

oregano

garlic powder (NOT salt)

water

Saute meat (and onion if using fresh); drain fat if necessary; turn heat to low.

Sprinkle dried onion, herbs and seasonings over the meat; stir to mix well.

Cover and simmer on low for 10-15 minutes, until most of the water has been absorbed; remove lid and let dry; remove from heat.

USES:   Tacos, burritoes, enchiladas, taco salad, sloppy taco joes, nachoes, taco dip.

BRILLIANT IDEA:   Pour dried onion flakes, seasonings and herbs into a pile on a small square of foil.  Close tightly, store in a zippered plastic baggie.  Use as you would a store-bought packet!

We really liked this. It was a nice homey kind of Taco meat. With all your fixings, this is a new fave! I added 1 tsp cumin, went with 2 tsp chili and added a titch more oregano. Definite keeper for me.

I will never buy taco seasoning again. I do add at least a tsp of cummin as well.

Basil and Oregano have no place in Beef Taco Meat and need to be replaced with Cumin and Smoked Paprika

Made this for de Mayo potluck and the folks loved it. Oh, and I added cumin. Thanks!

This just didn't cut it for my tastes. It was way too bland and no complexities between the ingredients. It just didn't meld. It's hands over the store bought crap but I've made better recipes...

Tastes great! Added 1 tsp cumin plus a small can of tomato sauce along with a 1/4 cup water and let simmer...mmmm!

I love the seasoning better than the store this a keeper I'll a keeper. Thanks for sharing it bless you

Awesome! I use it for all my Mexican dishes that call for ground beef.

Finally a taco seasoning we like. Very pleased with the flavor and since my husband doesn&#039;t like Cumin this worked out great! Only taco seasoning I will every use from here on out.

Delicious. I added a tablespoon of flour and cumin. So easy. Never store bought again!

I wanted so much for this to be what I was looking for but it was not.  I found it suprisingly unflavorful.  I added another teaspoon of chili powder and a half teaspoon of cumin, still bland.  To me a taco meat is the base that has to hold the flavor of whatever your making with it.  I actually went to the pantry and got out a pack of taco seasoning and added a bit to try to help this, but sadly no.  Maybe it's because I live in Texas and I am looking for the perfect Tex Mex taco meat, I'm not sure.  Regardless, I won't be making this again.  I normally won't leave a review that is uncomplimentary, but because this recipe has so many stars I know that it won't hurt the rating of this dish.  I just want my opinion shown for others who are searching for whatever they are searching for.....

Made a few changes...I added extra spices, a cup of salsa and threw it in the crockpot for the day. It turned out really well. It was a hit with the family. It's nice to be able to use spices from home instead of a package. Thanks!

My family and I really enjoyed this recipe also. I made it for the first time tonight (made as directed except added 1/2 tsp cumin) and it turned out delicious. My 7-yr old, who is typically a picky eater, declared it "fabulous"! Will definitely keep this one in my cookbook. Thanks!

This was a really good recipe. Nice change from same old taco seasoning packet. I added in some cumin, canned chilis, and salsa 'cause I was making chimichangas. Will definitely make this again. Thanks!

I make this all the time - with chicken, with turkey, with anything!  Always add a little extra cumin to my taste (as well as fresh garlic).

This is a dish that everyone should make when having tacos!

I made this recipe because I saw the photo and review from Mama Cee Jay.  It is delicious!  I used it for tacos with all the usual toppings (cheese, salsa, guac, lettuce and tomato).  My kids want me to use this seasoning from now on.  Made for ZWT 5.

I used this recipe as a base to create a baked Mexi-Itali pasta dish.  It was delicious!  Prepared for ZWT5 Team Jammin Java Jivers.

This was great!! I used the meat in some chimichangas (sp) that I made tonight.  I will use this instead of the packets...I always have the ingredients on hand.  Made for ZWT5 for the Cooks with Dirty Faces.  Thanks for a great recipe.

This makes some great taco meat!  And I have all the stuff in my pantry.  YIPPEE for economical and easy dinners :)  Made for ZWT5.

Excellent Recipe.  I also added 1/2 t cumin and can spicy Rotel.

I agree, this is the best way to make taco meat. I also add a little cumin like another reviewer said she did. I  also add a can of mild rotel to it when I have some around, and let it simmer. Soooooooooooooooooo delish. Great recipe and I don't buy those packets anymore either!!!!!

Absolutely delicious!  This will become a regular meal in our house.  The only change I made, was to add a 1/2 tsp of cumin.  My 5 and 2 year olds gobbled it up.  We are going to make chicken tonight using the same spices for nachos.  My son can't wait!  Thanks for a GREAT recipe!!

outstanding.  I really did not want to cook or eat, but knew i needed something and the spicing was just right. I did add some ground cumin to it as well since i enjoy it in my mexican meat.

I love eating fajitas and this recipe is perfect for that.  I used a chili powder I made without sodium.  I used the onion flakes.  I used seasoning salt.  In another skillet, I browned sliced mushrooms.  We served this in tortillas with salsa, the mushrooms and cheddar cheese.  Thanks Debber :)  Made for Zaar Star Game.

Great for my tacos last night.  I will be using this again.  It doesn't taste exactly like taco seasoning, but it was good.  Thanks Debber!  Linda

This was outstanding.  My DH had 7 yes & tacos.  Great mix of flavors and I had everything on hand.

Very good, basic taco seasoning. This would probably be very dependent on the brand of chili powder you used. I use Recipe #22859. Next time I will use slightly less basil, and like other reviewers, will add cumin for a more authentic flavour. On the other hand, as written, the resulting meat was not "too mexican" and therefore the leftovers were very versatile. Thanks, Debber!

Handy recipe to find when I was making taco salad and had no seasoning packets.  It was _almost_ perfect for us - I added a few dashes of cumin, smoky paprika and cayenne to please our jaded tastebuds. Thanks for posting!

This is terrific!  We love tacos and always use those little envelopes.... this is a nicer flavor (no preservatives!) and I used the fresh chopped onion option which I prefer.  Next time I think I will add a little cumin - otherwise it was perfect! ZWT 3

Brilliant !! In my house we eat tacos alot and this mix is so much more flavourful than the store bought brands.... i will be useing this  recipe again... no more buying taco seasoning for me... thankyou

Very, very good Debber!  The kids enjoyed this and didn't ask "What did you put in the tacos, Mom?" - not even the picky one!  I especially appreciated that there was not as much sodium in it as there is in a commercial packet and that it used ingredients that I have on hand anyway.  I will make this again - love your "packet" idea - and will cut the basil in half because it stood out a bit much from the other ingredients for my taste.  Thanks Debber!

Top 4 deer recipes from across the web

The most viewed deer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Danish Meatballs With Creamy Dill S...

Grilled Marinated Venison Steak

Venison Snack Sticks with Cheddar C...

Perfectly Seasoned Taco Meat

Top 4 deer recipes from across the web

The most viewed deer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Danish Meatballs With Creamy Dill S...

Grilled Marinated Venison Steak

Venison Snack Sticks with Cheddar C...

Perfectly Seasoned Taco Meat

The most viewed deer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine