Venison Balls in Sour Cream

Wednesday, February 16, 2011 @ 03:02 PM

It’s the time of year when many people have a store of game meat in their freezers. Sometimes it may end up being an over abundance. Finding new and interesting things to do with all your hunting stores can be a challenge. That goes the same for any type of cooking in general. Sometimes we can find ourselves in a rut, cooking the same things over and over again. I like to shake up the menu once in a while, and try new and different things, Sometimes they work out, sometimes they don’t. Some recipes are good enough to tweak and try again.

Someone was kind enough to give me some extra of their venison. (Their freezer had more than it could handle). I had a roast, cubes, steak, and ground meat. I grilled the steak as it was. The cubes became chili. The roast became a beautiful sauerbraten. (I am now positive that venison was what sauerbraten was intentionally designed for. Not beef. It was the best sauerbraten I ever made!)

I wasn’t sure what I wanted to do with the ground meat. I hunted around for some recipes.
Here is an interesting venison recipe that I came across in a Celtic Folklore cookbook. I have tried this recipe myself and found it quite good.

Venison Balls In Sour Cream:

2 lbs ground venison

4 large potatoes, boiled and mashed

2 medium onions, grated

1 egg beaten

seasoned bread crumbs

1\2 stick of butter

1 tbsp oil

1 3\4 cup sour cream

salt and pepper to taste

Mix together venison, potatoes, onions, egg, enough bread crumbs to help hold everything together, salt and pepper to taste.

Shape mixture into balls.

Heat the butter and oil in a deep cast iron skillet.

Fry the meatballs. When sufficiently cooked, add 1\2 the sour cream and simmer for 20 mins. Add the rest of the sour cream, bring to a boil and serve immediately over cooked egg noodles.

Also tastes great with Heinz Savory Beef & Zesty Onion Gravy.

Did you like this? Share it:

Leave a Reply