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;

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Grilled Marinated Venison Steak

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Danish Meatballs With Creamy Dill S...

Grilled Marinated Venison Steak

Venison Snack Sticks with Cheddar C...

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