Venison Meatballs With Currant Sauce

Venison Meatballs With Currant Sauce

By Jim Casada

Frequently folks who have never eaten venison or who have eaten the meat when it was poorly prepared or aged improperly complain that it has a “wild, gamey” taste. First of all, it must be recognized that venison isn’t beef. It has a different texture and taste, not to mention it is far healthier. Those considerations, however, in no way suggest it can’t provide scrumptious dining. Ground venison removes any concerns about tenderness and lends itself to everything from Italian dishes to Tex-Mex, from burgers to meatloaf. This recipe is ideally suited for those yet to be converted to the school of venison gourmets.

1 ½ pounds ground venison
½ cup dry bread crumbs
½ cup milk
1 egg, beaten
¼ cup finely minced onion
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Mix the ingredients well and shape into one-inch meatballs. Place in a baking dish and brown for 30 minutes in a 350-degree oven. Drain well.

Heat a 10-ounce jar of red currant jelly and a 12-ounce jar of Heinz chili sauce (make sure it is sauce, not chili) in a large skillet. Add meatballs and simmer for 30 minutes. Serve hot in a chafing dish. Make plenty, because folks will be spearing toothpicks into these bite-size delicacies like nobody’s business.

—Jim Casada is the author of Field to Feast: The Remington Cookbook.