Braised Venison Meatball Stroganoff with Egg Noodles

Steps

• 1

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

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• 2

  In a large bowl, combine the venison, onion, rice, ketchup, apple juice, brown sugar, mustard, paprika, and one egg and mix well. Use an additional egg if the mixture seems dry.

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  Ingredients

  • 1 Pound ground venison

  • 1 Medium chopped onion

  • As Needed cooked rice

  • 1/2 Cup ketchup

  • 2 Tablespoon apple juice

  • 2 Tablespoon brown sugar

  • 1 Teaspoon ground mustard

  • 1 Teaspoon paprika

  • 2 Whole eggs

• 3

  Form the mixture into 1 3/4-inch-diameter meatballs and place on a parchment-lined rimmed baking sheet.

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• 4

  Place the baking sheet directly on the grill grates. Close the lid and and cook for 30 minutes.

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• 5

  Make the sauce. In a dutch oven over medium heat, melt the butter. When the butter is hot add the mushrooms being careful not to overcrowd the pan. Sauté until lightly browned and moisture from mushrooms has evaporated, 10 minutes.

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  Ingredients

  • 3 Tablespoon unsalted butter

  • 1 Pound cremini mushrooms, sliced and divided

• 6

  Add cream, dijon mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper, and beef base. Bring to a simmer.

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  Ingredients

  • 24 Whole pearl onions, peeled

  • 2 Tablespoon shallot, minced

  • 1 Clove cloves garlic, minced

• 7

  Remove the meatballs from the grill, and add the meatballs to the sauce. Cover with a tight fitting lid.

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  Ingredients

  • 3 Cup heavy cream

  • 1 Tablespoon Dijon mustard

  • 3 Tablespoon tomato paste

  • 3 Tablespoon Worcestershire sauce

  • 1 Teaspoon beef stock

  • 3 Teaspoon paprika

  • To Taste salt and pepper

• 8

  Remove the Dutch oven from the grill and stir in the sour cream. Serve warm over egg noodles. Enjoy!

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