PHOTO GREMLIN: There is a “photo gremlin” that is swapping out the meatball photo here with one of Rosanna’s old recipes. Absolutely no clue how or why…and I’m too tired to try to spend an hour fixing it, so just click the link and meatballs will show up!:)
This is a wonderful recipe that Gloria prepared once on a visit to her place. We are approaching deer hunting season and the forests of southern Illinois are thick with plump deer. Deer hunting is an absolutely pasttime among the Amish in this area. Even the Amish women in Flat Rock (generally this is a very gender segregated activity) take to the forests with their bows or rifles in hoping to bag enough meat for the approaching winter. And if they do, this is a favorite dish. 
I know many people don’t like the “gamey” taste of venison so you can use ground sausage, turkey, or beef to make these meatballs or you can use a blend of various meats. The real star of this recipe isn’t the meat anyway, it’s the sauce which carries a hint of tang and a suggestion of sweet, smothering any “gamey” taste it’s the sauce which
BARBECUED VENISION MEATBALLS
Serves 6 to 8
Rating
- MEATBALLS
- 3 pounds ground venison
- 1 3 /4 cup milk
- 1 cup quick oats
- 1 cup cracker crumbs
- 3 eggs
- 1 teaspoon chili powder
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- Salt and pepper
- BARBECUE SAUCE
- 2 cups ketchup
- 3 /4 cup brown sugar
- 1 tablespoon mustard
- 1 tablespoon vinegar
- 1 1 /2 teaspoon liquid smoke
- In a large bowl, combine the ground venison, milk, oats, cracker crumbs, eggs, and seasonings. Stir or knead until the meat mixture is well-combined.
- Shape the meat into 1 1 /2 inch balls.
- Place the balls on cookie sheets and bake at 350°F until no longer pink inside, approx 15-20 minutes.
- In a Dutch oven, combine the ketchup, brown sugar, mustard, vinegar, and liquid smoke.
- Stir until well-combined and heat over medium, stirring frequently, until near boiling.
- Add the meatballs to the sauce, reduce the heat to medium-low and simmer until ready to serve.
6 Comments
brenda
isn’t there something hunters can do in the first several minutes after killing the deer that eliminates the gamey flavor ? I am pretty sure I have heard conversations about that and it makes it so the deer meat successfully supplements the familys groceries without anyone challenging it.
the sauce recipe is great on chicken or turkey as well.
Kevin
Good question, Brenda, we can ask Gloria that!
Micah70
Milk does a lot to help with the gaminess. We sometimes soak the meat in milk for an hour or 2 before cooking to help with both the taste and tenderizing. Gloria’s sauce sounds so delicious that I’m sure the gaminess (if any) would be virtually nonexistent.
Kevin
Micah – Great tip about the milk! – Kevin
Resa
I substituted the venison for turkey and it turned out great.
Kevin
Good to know, thanks for sharing that tip!