 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
These meatballs are a savory blend of ground venison and pork sausage, with water chestnuts for crunch. This is my husband's favorite venison recipe, says Geraldine Mennear of Mastic, New York. Even my co-workers, who normally don't like game meat, enjoy it. Ingredients:
1 egg, lightly beaten |
1 cup soft bread crumbs |
1 can (8 ounces) water chestnuts, drained and finely chopped |
1/4 cup soy sauce |
2 teaspoons ground ginger |
1 garlic clove, minced |
1 pound ground venison |
1 pound bulk pork sausage |
3 to 4 teaspoons canola oil, divided |
1/2 pound fresh mushrooms, sliced |
1 can (14-1/2 ounces) chicken broth |
1-1/4 cups cold water, divided |
3 tablespoons cornstarch |
hot cooked noodles |
Directions:
1. In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls.
2. In a large skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker.
3. In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°.
4. Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meatballs, mushrooms and noodles. Yield: 8-10 servings.
|
|