Best 2 Venison Meatballs With Southern Gravy Recipes

Indulge in the tantalizing flavors of venison meatballs smothered in a rich and savory southern gravy, a culinary masterpiece that seamlessly blends the rustic charm of wild game with the comforting warmth of traditional southern cuisine. These delectable meatballs, crafted from finely ground venison, are infused with an aromatic blend of herbs and spices, capturing the essence of the hunt and the great outdoors. Nestled in a velvety gravy made from scratch, the meatballs absorb the deep flavors of sautéed vegetables, succulent tomatoes, and a hint of sweetness from cane syrup, creating a symphony of taste that will leave you craving more. Accompanying this hearty dish are three additional recipes that elevate the dining experience: fluffy mashed potatoes, a vibrant green bean casserole, and a refreshing cucumber salad. These recipes, when combined, create a well-rounded meal that showcases the versatility and deliciousness of venison. Whether you're a seasoned hunter or simply a lover of fine cuisine, this venison meatball and southern gravy extravaganza is sure to satisfy your taste buds and leave you with a memorable culinary experience.

Here are our top 2 tried and tested recipes!

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.

VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)

Venision (Or Beef) Meatballs With Gravy (Oamc) image

My dad makes this better than me--it is his recipe of course. I had to guess at the measurements since he just says to add this and that. When you make this, judge how much spices you like to your tastes. This is really good with rice or smashed cream potatoes. Freezes well for later meals and can fit into your once a month cooking! Just make as directed and divide up into freezer bags remove all air and wait until the next time.

Provided by Shawn C

Categories Deer

Time 2h30m

Yield 2 dozen meatballs

Number Of Ingredients 22

Ingredients

1 lb roll hot sausage, the cheapest you can buy
3 lbs ground beef or 3 lbs ground venison
2 eggs
1/2 cup onion, chopped fine
1/2 cup breadcrumbs
2 slices bread, torn and wet (optional)
1/2 cup milk
4 tablespoons melted butter (omit with ground beef only needed if using 3 lbs venison)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon parsley
6 tablespoons Worcestershire sauce (2 tbsp for gravy)
16 ounces washed fresh mushrooms (sliced thin or quartered whatever your preference)
3 garlic cloves, crushed
olive oil
flour
1 1/2 bay leaves
1 teaspoon beef base or 1 beef bouillon cube
1 tablespoon Kitchen Bouquet

Steps:

mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
Scoop out 1/4 cup meat and make into a round thick patty like ball.
*You really don't want it in a ball shape but more like a patty that is really thick*.
In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
Remove to a large pot--no need to drain and don't drain pan between each set of patties.
Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
This mixture should turn VERY Dark brown!
Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
Thicken gravy with cornstarch and water if desired.
Serve over rice or potatoes.
Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.

Nutrition Facts : Calories 2693.2, Fat 194.6, SaturatedFat 77.9, Cholesterol 881.7, Sodium 3507.2, Carbohydrate 46.5, Fiber 4.6, Sugar 13.5, Protein 181.3

Tips:

Choose the right venison: Use ground venison that is fresh and has been properly processed. If you are using frozen venison, thaw it completely before cooking.
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 meatballs.
Use a combination of meats: If you find venison to be too gamey, you can mix it with other ground meats, such as beef or pork.
Season the meatballs well: Use a variety of spices and herbs to season the meatballs, such as garlic, onion, salt, pepper, and thyme.
Cook the meatballs thoroughly: Make sure the meatballs are cooked through before serving. You can check this by inserting a meat thermometer into the center of a meatball. It should read 165 degrees Fahrenheit.
Make the gravy ahead of time: The gravy can be made ahead of time and reheated when you are ready to serve the meatballs.
Serve the meatballs with your favorite sides: Mashed potatoes, rice, or noodles are all good options.

Conclusion:

Venison meatballs with southern gravy is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are packed with flavor and the gravy is rich and creamy. This dish is sure to be a hit with your family and friends.