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Braised Venison Meatball Stroganoff with Egg Noodles

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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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  • 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

  • 4 Teaspoon paprika

  • 2 Large eggs

  • 3 Tablespoon butter

  • 1 Pound Mushrooms, Cremini Sliced

  • 24 pearl onions, peeled

  • 2 Tablespoon finely chopped shallot

  • 1 Clove garlic, minced

  • 3 Cup heavy cream

  • 1 Tablespoon Dijon mustard

  • 3 Tablespoon tomato paste

  • 3 Tablespoon Worcestershire sauce

  • 1 Teaspoon beef bouillon

  • salt

  • black pepper

  • 1/2 Cup sour cream

  • 1

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

  • 2

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

    350 ˚F

  • 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.
    • 3 Tablespoon butter

    • 1 Pound Mushrooms, Cremini Sliced

  • 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.
    • 24 pearl onions, peeled

    • 2 Tablespoon finely chopped shallot

    • 1 Clove garlic, minced

  • 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.
    • 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

  • 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!

    350 ˚F

    • 1/2 Cup sour cream