“From Field to Plate” chef Jeremiah Doughty doesn’t disappoint with this creative use of ground venison for a perfect appetizer or snack food.
Sometimes the best dinner ideas come to us through our Facebook or Instagram feeds, so hopefully this one has found its way to you. When I came across it, wild chef Jeremiah Doughty of “From Field to Plate” caught my eye with these appetizing morsels of venison that are a slightly out of my range of culinary imagination.
It’s good to think outside the box sometimes, and this recipe can give you something new to try with your harvest.
Ironically, that’s how the idea came to Jeremiah in the first place,
“My wife saw a picture of meatballs the other day and quickly turned to me and said. “Make me some meatballs, I want those.” So I got to work on creating a different kind of meatball. Not your typical pasta sauce covered meatball or Ikea Swedish style meatball.”
Doughty reminds us that although he is a wild chef, any of his recipes can be substituted with any number of your favorite meats without any changes to the recipe. With that being said, these meatballs could be a great addition to any party or game day event appropriate for finger foods and tapas.
- 1-2 pounds ground venison
- 1 egg, lightly beaten
- 1 cup panko bread crumbs
- 1 teaspoon basil, minced
- 2 tablespoons crushed garlic
- 1 teaspoon crushed red pepper (optional)
- ¼ teaspoon fresh ginger, minced
- ¼ cup red onion, chopped fine
- Salt & pepper to taste
- Preheat oven to 375 degrees
- In large glass bowl add all ingredients and mix together. I love getting the kids involved in this step and allowing them to get their hands in there, mixing the meat. Once meat is fully mixed roll into 1 inch meatballs.
- Place meatballs on a lightly greased baking sheet or dish
- Put meatballs in oven for 18-20 minutes
- While meatballs are cooking work on the homemade spicy teriyaki sauce
Ingredients: Spicy Teriyaki & Sriracha glaze
- ¼ cup soy sauce
- 1 cup water
- 1/3 teaspoon ground ginger
- 2 tablespoons garlic, crushed
- 5 tablespoons brown sugar
- ½ teaspoon honey
- 2 tablespoons cornstarch
- ¼ cup cold water
- 2 tablespoons Sriracha (if you want it spicier add more, less spicy add less)
- In medium sauce pan bring all ingredients to a boil minus the cornstarch and the ¼ cup cold water.
- Reduce heat to low-med
- Mix in small bowl the ¼ cup cold water and cornstarch until dissolved
- Add cornstarch mixture to sauce pan and heat until you reach your desired thickness
- Remove meatballs from oven and coat each one in the teriyaki mixture.
- Garnish with toasted sesame seeds and green onion.
For more of Jeremiah Doughty’s wild recipes from field to plate, visit fromfieldtoplate.com