Venison Meatballs with Southern Gravy
Treat yourself and your family to this dish and you will all be in a culinary nirvana! However, first you'll need to go out and bag yourself a Deer or two!
For the "homemade southern gravy" look for my Biscuts and Gravy recipe.
- Ground venison and ground pork, in a 3-to-1 ratio
- 3/4 cup bread crumbs
- 1 cup Parmesan cheese, shredded
- 1 medium onion, diced
- 2 teaspoons basil
- 2 teaspoons oregano
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon pepper
- Olive oil
Finely dice onions, then sauté them in olive oil until they're about 2/3 cooked.
By hand, mix up ground venison and ground pork in a 3/1 ratio.
Once the two meats are pretty mixed up, add the dry ingredients: bread crumbs, parmesan cheese, spices.
Mix some more.
Mix some more. Keep at it until all the ingredients are distributed throughout the ground meat.
Preheat oven 350 degrees.
Form meatballs by working fingerfulls of the mix into a pocket on one hand.
(I prefer slightly larger then Golf Ball size)
Arrange meatballs in a baking pan with a little bit of space between each and bake for about 25 minutes.
In a large pot, bring water to a rolling boil then add oil oild and add enough egg noodles for your desired serving size. Cook noodles for approximately 10 minutes. Strain in colander and set aside.
Prepare Sausage Gravy (think southern gravy, biscuts and gravy gravy) as directed on the box or bag.
Place noodles on plate, put 3 meatballs on the noodles, top with the gravy!
As a side I prefer steamed broccoli.