Crispy Venison Meatballs

Download the recipe below.

stopwatch 40 Minutes   servings 3-4 Portions

The evening’s menu consisted of crispy venison meatballs with lots of freshly chopped wild garlic, new potatoes, sauce with mushrooms and last but not least tenderstem broccoli.  



  • 500g minced venison
  • 1 egg
  • 2 teaspoons salt
  • Freshly ground pepper
  • Freshly chopped wild garlic
  • 2 teaspoons onion powder


  • 2 tablespoons butter
  • 3 tbsp flour
  • 500 ml beef broth (dark broth)
  • 3 tablespoons soy
  • 2 tablespoons Worchester sauce
  • Mushrooms


Mix all the ingredients for the meatballs together in a bowl. Shape about 12 meatballs using a tablespoon. Fry over high heat in plenty of butter until they have a nice crust all around. Put the meatballs in an oven-proof dish and bake them at 150 °C for about 15-20 minutes until the meatballs are golden brown and cooked through.

While the meatballs are cooking, let’s get started on the sauce and sides. For the sauce, melt butter in a saucepan over low heat. Dust melted butter with flour and sauté, stirring constantly, for 2-3 minutes until creamy and smooth. For a dark sauce, toast the flour in butter while stirring constantly until light to dark brown, smelling nutty, and then stir in the beef broth. Add the soy, and the Worchester sauce and the mushrooms and let the sauce simmer. 

Boil the new potatoes and let the tenderstem broccoli cook for the last 5 minutes and serve once the meatballs are cooked.

Bon Appetite.

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