Who has got a great venison meatball recipe??

[Fletch]

I made a big batch the other night and they were ok but nothin to get excited about. They were just missing something a bit mild in taste. This was the first time I ever made venison meatballs.

I have tons of recipes but figured it would be better to try some that others have tested and really love.

Thanks in advance!!

[jr.deerslayer]

Yes, next time cook with beef.

Lol

[Doewhacker]

We eat mostly venison over beef through out the year, and we treat it the same as beef. Just season a little extra next time and you will be fine. Meatballs are a great way to fool people into eating venison because you really can't tell. I had some family member ask me if the meat was venison at a party and I repplied with a blank stare...well what else would it be? haha

[HounderEmily]

I'm not much for following recipes too closely, but here's some ideas for spicing them up. Choose two or three from this list--not all at once!

Grated fresh ginger (you can get this in jars if you don't want to do it yourself)

Chopped fresh coriander

Dry mustard or prepared mustard

Dried tomatoes soaked in olive oil, then chopped

Chopped olives 

capers and dill

Worcestershire sauce

juniper berries

grated lemon peel

chopped hot fresh peppers 

if you like them more Italian flavored, try 

oregano or marjoram

basil

tabasco or Brazilian piri piri sauce

dried porcini mushrooms soaked in madeira

[Fletch]

jr. we do not eat to much hormone injected cow around here!! Lots of deer.

Thanks for the tips I will make up a new batch next week.

[Fletch]

HounderEmily I will admit not knowing what Piri Piri sauce was, now that sounds good I had to go find how to make that!

  Piri-Piri Sauce  Portuguese piri-piri sauce, which packs a gut punch of heat, is sprinkled into, smothered over, and smeared onto all types of dishes. Arguably, the most famous is Frango com Piri-Piri. So proud are the Portuguese of their potent sauce, it's been advertised as "Portuguese Viagra."

At farmers' markets, old men in their bone hats sit behind tables covered with jars of neon-red homemade piri-piri sauce for sale. Some are nothing more than oil infused with the chile peppers, others contain a mixture of crushed fresh peppers and oil, and still others are a combination of oil, vinegar, peppers, and spices. This last version, the one given below, is what comes closest to storebought piri-piri, and I think the added ingredients give a nice acidic smack to the sauce. The recipe can easily be halved.

Now, while I admire your commitment to making this sauce from scratch if you can't find peppers with the right punch, there's no shame in using a store-bought hot sauce, such as Frank's RedHot or Tabasco brand pepper sauce.

Atenção (Note)

Piri-piri peppers are unavailable in North America, but the substitutions suggested below will give a similar wallop of heat. Whenever handling any types of chiles, wear latex gloves, and be assiduously careful not to rub your face, mouth, or eyes. If you do, it'll be a painful experience you're not soon likely to forget.

• 
   
• 3 garlic cloves, minced
   
• 1/3 cup white wine vinegar
   
• 6 to 8 fresh red chile peppers, such as cayenne, tabasco, pequín,
      or santaka (see page 27), to taste, stemmed
   
• 1 cup extra-virgin olive oil
   
• Pinch of kosher salt
  

  1. Mix the garlic and vinegar in a small bowl and let steep for 20 minutes.

2. Drop the peppers (including their seeds) and the garlic mixture into a food processor and pulse to chop. While the motor is running, pour in the oil, sprinkle with the salt, and whir until smooth. Pour the sauce into a small glass jar with a tight-fitting lid and let steep in the fridge for at least several days, preferably 1 week.

3. Strain the mixture, if you wish, but I never do. The sauce will keep for about 1 month in the fridge. Shake well before using.

Read more: Recipe: Piri-Piri Sauce http://www.globalgourmet.com/food/cookbook/2010/portuguese-table/piri-piri.html#ixzz18sFhkM4h