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Venison Meatballs in Onion Gravy


  • 1 pound ground venison (70% venison / 30% pork)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 onions, sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the ground meat, breadcrumbs, milk, egg, salt, and black pepper. Mix well until everything is evenly combined.
  3. Shape the meat mixture into small balls, about 1-2 inches in diameter.
  4. Heat the olive oil in a cast iron pan over medium-high heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Transfer the meatballs to a plate and set aside.
  5. In the same cast iron pan, add the sliced onions and butter. Cook the onions until they are soft and translucent, about 5-7 minutes.
  6. Sprinkle the flour over the onions and stir until well combined. Cook for an additional 2-3 minutes, stirring constantly.
  7. Gradually whisk in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce thickens.
  8. Return the meatballs to the cast iron pan, spooning the gravy over the meatballs.
  9. Place the cast iron pan in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and the gravy is bubbly.
  10. Remove the cast iron pan from the oven and let it cool for a few minutes. Season the gravy with salt and pepper to taste and sprinkle with fresh parsley for garnish.
  11. Serve the meatballs and onion gravy hot with mashed potatoes, rice, or crusty bread.

Recipe by Dine Wild

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