Venison Salisbury Steak Meatballs. 

Ingredients: 

Meatballs: 

1 pound ground venison 

½ cup breadcrumbs 

¼ cup milk 

½ tsp salt 

½ tsp garlic powder 

1 tsp Worcestershire sauce 

1 tsp cracked pepper 

½ brown onion, chopped finely 

1 egg 

Gravy:

1 tbsp. oil 

2 tbsp butter 

3 garlic cloves, minced 

½ onion, sliced 

6 oz mushrooms, sliced 

3 tbsp flour 

2 .5 cups bone broth, venison, or beef 

1 tsp dried mustard (or 2 tsp Dijon mustard) 

2 tsp Worcestershire 

½ tsp salt 

1 tsp pepper 

Directions: 

Meatballs: 

1. In glass bowl combine all meatball ingredients and combine with hands. 
2. Take 1-2 tbsp of meat mixture and make golf ball sized meatballs by rolling in your hands. 
3. Either place meatballs in oven at 375º for 30 minutes on a lined sheet pan or in a skillet add 1-2 tbsp of oil and pan fry your meatballs for 5-6 minutes on all sides 
4. Set meatballs aside 

Gravy: 

1. If using a skillet to cook your meatballs add oil and your sliced onions, sauté for 2-4 minutes until onions s soft, add mushrooms and cook 2 minutes. Add garlic and cook 30 more seconds. 
2. Coat your veggies in flour and add butter, once butter has melted slowly add your broth stirring as you pour. 
3. Stir in remaining ingredients and bring to a boil, reduce heat to a simmer and add meatballs. Continue cooking until meatballs are fully cooked and gravy thickens. If gravy is too thick you can add more broth ½ cup at a time. 
4. Plate over mashed potatoes and finish with chopped parsley. 

Jeremiah Doughty 

From Field To Plate.