Idaho Deer Hunter Magazine Spring/Summer 2013, Issue #4 - Page 24

Good Cookin’! Venison Meatballs 2/3 pound ground venison 1/3 pound ground beef (15 – 20% fat) 3 garlic cloves, minced 2/3 cup onion, finely diced 2 – 3 tablespoons prepared horseradish 1/2 cup shredded Parmesan cheese 1/2 cup Japanese breadcrumbs (panko) 1/4 teaspoon salt 1/8 teaspoon pepper olive oil In a medium bowl, combine all ingredients except olive oil. Mix well. Form into golf ball-sized meatballs. Heat a thin layer of oil in a large skillet over medium heat. Brown meatballs evenly. Browned meatballs can be frozen and vacuum packaged for later use. Venison meatballs, like these made with cumin and butter, are versatile for main dishes or appetizers! (Photo: Reference: Wild game chef: Scott Leysath Venison Marinade 12 oz. can of beer 1/3 cup of soy sauce Minced garlic to preference Mix ingredients, soak venison in marinade overnight Can add other ingredients to your preference like stone ground mustard, horseradish, honey for sweetness Submitted by Cortney Dennis 24