Best 4 Venison Meatballs In Wine Sauce Recipes

Indulge in a culinary journey with our savory venison meatballs nestled in a rich, aromatic wine sauce. This delectable dish combines the distinct flavor of venison with the bold notes of red wine, creating a symphony of flavors that will tantalize your taste buds. Accompanying this main course are three equally enticing recipes: a classic mashed potato recipe for a creamy and comforting side, a vibrant and refreshing cucumber salad to balance the richness of the meatballs, and a simple yet elegant chocolate mousse for a sweet and satisfying ending to your meal. Each recipe is carefully crafted to complement the venison meatballs, offering a harmonious blend of flavors and textures that will leave you craving more.

Here are our top 4 tried and tested recipes!

VENISON WITH BLACKBERRY WINE SAUCE

Venison with Blackberry Wine Sauce image

A yummy way to spice up venison loin or steaks. Good with any red meat.

Provided by Web Spinner

Categories Meat and Poultry Recipes Game Meats Venison

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

Steps:

Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE

Venison Meatballs with Creamy Mustard Sauce image

These venison meatballs are great on their own, but pairing them with a creamy tangy mustard sauce puts them over the top. Serve over pasta or rice, if desired.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork Sausage

Time 40m

Yield 6

Number Of Ingredients 18

Ingredients

aluminum foil
1 pound ground venison
4 ounces mild Italian sausage
½ cup grated Parmesan cheese
½ cup Italian seasoned bread crumbs
1 egg
2 tablespoons dry white wine
1 teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter
1 (8 ounce) package sliced baby portobello mushrooms
2 sprigs fresh thyme, leaves removed
2 cups half-and-half
3 tablespoons stone-ground mustard
1 tablespoon cornstarch
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

Nutrition Facts : Calories 408 calories, Carbohydrate 18.6 g, Cholesterol 136.2 mg, Fat 24.5 g, Fiber 3.3 g, Protein 27.2 g, SaturatedFat 11 g, Sodium 636.3 mg, Sugar 2 g

VENISON MEATBALLS IN WINE SAUCE

Venison Meatballs in Wine Sauce image

Make and share this Venison Meatballs in Wine Sauce recipe from Food.com.

Provided by Dienia B.

Categories Deer

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground venison
1/4 cup minced onion
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon flour
1 teaspoon black pepper, fresh ground
4 tablespoons butter
1 onion, cut in rings
1 garlic clove
1/2 cup mixed mushrooms, diced
4 tablespoons flour
1/2 cup red wine

Steps:

Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs.
Form mixture into small balls.
Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft .
For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms.
Add meat balls and juice.
Fry 5 minutes; add wine; simmer until sauce thickens.

VENISON MEATBALLS

Venison Meatballs image

"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, finely chopped
1/2 cup uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika

Steps:

In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.

Tips:

Choose high-quality venison: Select venison that is fresh, lean, and properly butchered. This will ensure that your meatballs are tender and flavorful.
Grind the venison yourself: If possible, grind the venison yourself using a meat grinder. This will give you more control over the texture of the meat and allow you to remove any unwanted sinew or fat.
Use a variety of seasonings: Don't be afraid to experiment with different seasonings to create a unique flavor profile for your meatballs. Some popular options include garlic, onion, thyme, rosemary, and sage.
Handle the meat gently: Venison is a delicate meat, so be sure to handle it gently when forming the meatballs. Overworking the meat will make the meatballs tough.
Cook the meatballs thoroughly: To ensure that the meatballs are safe to eat, cook them until they reach an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature.
Make sure the sauce is flavorful: The sauce is an important part of this dish, so make sure it is flavorful and well-balanced. Use a combination of red wine, beef broth, and herbs to create a rich and savory sauce.

Conclusion:

Venison meatballs in wine sauce is a delicious and elegant dish that is perfect for a special occasion. The meatballs are tender and flavorful, and the sauce is rich and savory. This dish is sure to impress your guests. With careful preparation and attention to detail, you can create a dish that is both delicious and memorable.