Venison Meatballs And Brandied Mushroom Gravy Recipe

Meatballs are a well-loved meal option that can be found all over the world, with each culture and cuisine putting their own flavor spin into this classic dish. While meatballs are most commonly made using beef in the West, there are a wealth of different and delicious ways to enjoy meatballs made from lamb, chicken, pork, and even turkey. However, this meatball dish, developed by Tasting Table recipe developer Jennine Rye, is made using ground venison.

In taste, venison is similar to beef, except it is more gamey, with an even richer flavor. It is considered by some to be a more environmentally friendly choice of meat, as it is hunted not farmed, so no arable land is used in the rearing of the deer. It is also often thought to be a healthier alternative to beef, as it has a higher protein-to-fat ratio.

In this dish, the deliciously deep and gamey flavor of the venison is paired with a rich, creamy, and earthy brandy mushroom gravy, which combines perfectly to make a wonderfully decadent meal; ideal if you're cooking to impress, or if you simply like to enjoy the finer things in life. Delicious served with spaghetti, mashed potatoes, or even eaten on their own like the Italians do, why not give this recipe for venison meatballs with brandied mushroom gravy a try?

To begin this recipe for venison meatballs and brandied mushroom gravy, first, you will need to gather the ingredients. You will want to source ground venison meat; if your local supermarket doesn't stock venison, it's always worth checking at the butchers where they can also freshly mince it for you. To complete the meatballs, you will also require breadcrumbs, milk, onion, garlic, an egg, and some fresh rosemary.

For the brandied mushroom gravy, you will need shallots, mushrooms, brandy, heavy cream, and chicken stock.

The first step when making this meatball recipe is to make a panade. This technique is a simple way to make the meatballs really juicy because it adds lots of moisture before the cooking stage. To do this, simply mix together breadcrumbs and milk, and leave it to stand for 10 minutes.

As well as the ground venison and the panade, the meatballs will also contain onion and garlic. It's important to mince these, rather than simply chopping them. This is an easy way to make sure your meatballs don't have large chunks of vegetables in the mix. It will spoil the texture, and a large chunk of a strongly flavored ingredient like onion or garlic will be too overpowering, as well as not cooking so well. 

Once the ground venison is well mixed with the panade, the minced onions and garlic, the egg, the chopped rosemary, and salt and pepper, it is time to form the meatballs. First, prepare a plate with baking paper to put the formed meatballs on, and then scoop out some of the mixture and roll it between your hands. To keep the size of the meatballs roughly equal, use a tablespoon to scoop the meat for each ball, and, you'll find that rolling the meatballs is easier with wet hands, as this stops the mixture from sticking.

With the meatballs formed, you can now turn your attention to cooking them. You'll want to fry them in cooking oil over medium-high heat; this process gives the meat heaps of added depth and also flavors the pan ahead of making the sauce. Thanks to a process called the Maillard reaction, the outsides of the meatballs get deliciously caramelized, not only making them taste irresistible but also giving them a beautiful, slightly crispy texture.

Once colored all over, remove the meatballs from the pan and set to one side.

With the meatballs browned, it's time to create the mushroom gravy. Start by frying the mushrooms, shallots, and garlic in the same pan as the meatballs, to keep in all of the delicious flavor. Once they have softened nicely, add the brandy. Let it simmer for a few minutes to allow some of the alcohol to boil away, before adding in the stock and then the cream. Drop the heat to low, and let it all simmer for a few more minutes, then add the meatballs back to the pan to allow them to finish cooking through.

Serve with your chosen side, and store any leftovers in an airtight container in the fridge for up to 3 days.