You have to try these venison meatballs to serve as an appetizer for your Halloween party.
Halloween is often considered a favorite holiday by many hunters. With deer season currently in session, why not make these amazing venison meatballs for your party on Friday October 31st?
Even those guests that don’t currently hunt will eventually want to get their big game license and fill their freezers with venison too. So many people believe that wild game is inedible, but this recipe will prove that statement false.
This recipe begins with a backstrap from a deer. In my opinion, mule deer is better tasting than whitetail deer. Others would disagree, so take your choice, especially if you’re getting some from family, friends, or acquaintances.
It’s important to remove all of the fat from the backstrap before preparation. This dish is designed specifically for a party platter, so you’ll need to begin with at least two pounds of backstrap. When you have a minimum of two pounds of venison, process it through a meat grinder and turn into venison hamburger.
For best results, process the venison twice, this will assist in making the perfect meatball and allow the spices to take more easily to the meat.
Yield: 8 servings
- 2 pounds venison backstrap, ground
- 2 Medium Onions (finely chopped and preferably Walla Walla Sweet Onions, if available)
- 1 Cup White Minute White Rice (uncooked)
- 1/2 Teaspoon Pepper (you may add extra for your taste buds)
- 2 Teaspoons Salt (preferably fine sea salt)
- 1 1/2 Cups Water
- 2/3 Cups Packaged Brown Sugar
- 2/3 Cups Ketchup
- 2/3 Cups Condensed Tomato Soup Undiluted
- 2 Tablespoons Ground Mustard
- 4 Teaspoons Paprika
- 1 Tablespoon Garlic Salt
- 1 Teaspoon Chili Pepper (only add if you like a little extra kick of spice)
Heat oven to 375 degrees.
Combine onions, rice, pepper, salt, garlic salt, and chili pepper (if desired) in a large bowl. Add the ground venison to the mixture and blend well with your hands, mixing all of the contents thoroughly.
Shape into 1 1/2-inch balls (if you’d like larger meatballs, you might make into 2 inch balls). Place meatballs into 2 greased square baking dishes.
Combine water, brown sugar, ketchup, condensed tomato soup, mustard, and paprika into a separate dish and mix well. Pour over meatballs.
Bake, uncovered, for 40-45 minutes or until venison is no longer pink.
Don’t allow the venison meatballs to sit out more than 4 hours. After the party (and if there are any left!), put them in a container with a lid and refrigerate. They are awesome as leftovers, whether on their own or in a homemade spaghetti.
If you’re not hosting, but attending someone else’s Halloween party, make these delicious meatballs and serve. Don’t tell anyone their venison until after their gone, they won’t believe it’s wild game.