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Braised Venison Meatball Stroganoff with Egg Noodles

30

1

Apple

This ain't your grandma's stroganoff--homemade, fresh ground venison meatballs are grilled over applewood and paired with a creamy mushroom stroganoff sauce..

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Venison Meatballs

  • 1 Pound ground venison

  • 1 Medium onion, finely chopped

  • 1/2 Cup Cooked Rice, for serving

  • 1/2 Cup ketchup

  • 2 Tablespoon apple juice

  • 2 Tablespoon Brown sugar

  • 1 Teaspoon ground mustard

  • 1 Teaspoon paprika

  • 2 eggs

Sauce

  • 3 Tablespoon unsalted butter

  • 1 Pound Cremini mushrooms, sliced

main

  • 24 White pearl onions, peeled

  • 2 Tablespoon shallot, minced

  • 1 Clove Garlic, minced

  • 3 Cup heavy cream

  • 1 Tablespoon Dijon mustard

  • 3 Tablespoon tomato paste

  • 3 Tablespoon Worcestershire sauce

  • 3 Teaspoon paprika

  • Salt

  • Pepper

  • 1 Teaspoon Beef base

  • 1/2 Cup sour cream

  • Egg noodles or rice, cooked, for serving

  • 1

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

    350 ˚F

  • 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.

    • 1 Pound ground venison

    • 1 Medium onion, finely chopped

    • 1/2 Cup Cooked Rice, for serving

    • 1/2 Cup ketchup

    • 2 Tablespoon apple juice

    • 2 Tablespoon Brown sugar

    • 1 Teaspoon ground mustard

    • 1 Teaspoon paprika

    • 2 eggs

  • 3

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

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

    • 3 Tablespoon unsalted butter

    • 1 Pound Cremini mushrooms, sliced

  • 6

    Add the pearl onions and cook until lightly browned, 10 minutes. Add the shallot and garlic and sauté until softened and fragrant, 5 minutes.

    • 24 White pearl onions, peeled

    • 2 Tablespoon shallot, minced

    • 1 Clove Garlic, minced

  • 7

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

    • 3 Cup heavy cream

    • 1 Tablespoon Dijon mustard

    • 3 Tablespoon tomato paste

    • 3 Tablespoon Worcestershire sauce

    • 3 Teaspoon paprika

    • To Taste Salt

    • To Taste Pepper

    • 1 Teaspoon Beef base

  • 8

    Remove the meatballs from the grill, and add the meatballs to the sauce. Cover with a tight fitting lid.
  • 9

    Place the Dutch oven on the grill grates. Close the lid and cook until sauce has thickened enough to coat the back of a spoon, 15-20 minutes.
  • 10

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

    • 1/2 Cup sour cream

    • Egg noodles or rice, cooked, for serving

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