Step

• Step 1

  In a large mixing bowl combine venison, onion, rice, ketchup, apple juice, brown sugar, mustard, paprika and eggs and mix well.

  Ingredients

  • 1 Pound Venison, ground

  • 1 Medium onion, diced

  • 1/2 Cup Rice, Cooked

  • 1/2 Cup ketchup

  • 2 Tablespoon apple juice

  • 2 Tablespoon brown sugar

  • 1 Teaspoon ground mustard

  • 1 Teaspoon paprika

  • 2 Large eggs

• Step 2

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• Step 3

  Form mixture into 1 3/4” diameter meatballs and place on a parchement lined sheet tray. Place the sheet tray directly on the grill grate and cook 30 minutes.

  00:30

  350 ˚F / 177 ˚C

• Step 4

  Remove from grill and set aside. Heat butter in a dutch oven over medium heat. When the butter is hot add the mushrooms being careful not to overcrowed the pan.

  Ingredients

  • 3 Tablespoon butter

  • 1 Pound Mushrooms, Cremini Sliced

• Step 5

  Saute 10 minutes until lightly browned and moisture from mushrooms has evaporated. Add pearl onions and cook 10 minutes more until lightly browned. Add shallot and garlic and saute 5 minutes until softened and fragrant.

  Ingredients

  • 24  pearl onions, peeled

  • 2 Tablespoon finely chopped shallot

  • 1 Clove garlic, minced

• Step 6

  Add cream, dijon mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper and beef base. Bring to a simmer and add meatballs. Cover with a tight fitting lid and transfer to the grill.

  Ingredients

  • 3 Cup heavy cream

  • 1 Tablespoon Dijon mustard

  • 3 Tablespoon tomato paste

  • 3 Tablespoon Worcestershire sauce

  • 1 Teaspoon beef bouillon

  • 3 Teaspoon paprika

  • To Taste salt

  • To Taste black pepper

• Step 7

  Cook 15-20 minutes or until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in sour cream. Serve over noodles or rice. Enjoy!

  00:20

  350 ˚F / 177 ˚C

  Ingredients

  • 1/2 Cup sour cream