1/1 Photo of Venision (Or Beef) Meatballs With Gravy (Oamc)
2 hrs 30 mins
Shawn C's Note:
My dad makes this better than me--it is his recipe of course. I had to guess at the measurements since he just says to add this and that. When you make this, judge how much spices you like to your tastes. This is really good with rice or smashed cream potatoes. Freezes well for later meals and can fit into your once a month cooking! Just make as directed and divide up into freezer bags remove all air and wait until the next time.
My Private Note
dozen m ...
Units: US | Metric
- 1 lb roll hot sausage, the cheapest you can buy
- 3 lbs ground beef or 3 lbs ground venison
- 2 eggs
- 1/2 cup onion, chopped fine
- 1/2 cup breadcrumbs
- 2 slices bread, torn and wet (optional)
- 1/2 cup milk
- 4 tablespoons melted butter (omit with ground beef only needed if using 3 lbs venison)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 6 tablespoons Worcestershire sauce (2 tbsp for gravy)
- 1mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
- 2Scoop out 1/4 cup meat and make into a round thick patty like ball.
- 3*You really don't want it in a ball shape but more like a patty that is really thick*.
- 4In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
- 5Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
- 6Remove to a large pot--no need to drain and don't drain pan between each set of patties.
- 7Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
- 8Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
- 9Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
- 10Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
- 11Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
- 12This mixture should turn VERY Dark brown!
- 13Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
- 14Thicken gravy with cornstarch and water if desired.
- 15Serve over rice or potatoes.
- 16Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.
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Nutritional Facts for Venision (Or Beef) Meatballs With Gravy (Oamc)
Serving Size: 1 (2883 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2693.2
- Calories from Fat 1751
- Total Fat 194.6 g
- Saturated Fat 77.8 g
- Cholesterol 881.7 mg
- Sodium 3507.2 mg
- Total Carbohydrate 46.5 g
- Dietary Fiber 4.5 g
- Sugars 13.5 g
- Protein 181.2 g
The following items or measurements are not included: