Venison, Beef, and Beer Meatballs

It is getting close to Deer Season again, so I thought you might want a few new game recipes.  This is the first of several that I hope you will try.  Let me say here that you do not have to use game to make these tasty dishes.  For this recipe you could use many types of ground meats.  I have made these meatballs with all beef, but you could use all pork, chicken, turkey or lamb or any combiniation.  Whatever you decide, I hope that you try the recipe and that you will enjoy it.  This makes 48 meatballs and serves 8 to 10. But it also freezes well, after cooking, so you can have some now and some later. You will need to preheat your oven to 350 degrees.

Venison, Beef and Beer Meatballs

3 Tablespoons of Olive Oil, more if you use lean meats such as Venison, Turkey or Chicken
1 16 ounce can of Beer or 2 cups, (divided)
3 eggs, beaten
1/2 cup of dry bread crumbs
2 teaspoons of salt, (divided)
1 pound of Ground Deer Meat
1 pound of Ground Beef
2 large Sweet Onions, halved and then thinly sliced
2 Tablespoons flour
1 beef (or chicken) bouillon cube
3 teaspoons of brown sugar
2 teaspoons of vinegar
1 teaspoon of fennel seed
1 teaspoons of dry tarragon

In a large skillet heat Olive Oil.  In a large bowl, combine 1/2 cup beer, eggs, bread crumbs, 1 teaspoon of salt and mix and add Deer Meat and Ground Beef.  Mix well.  Divide into 48 even parts, and roll into balls.  Brown the meatballs on all sides, in Olive Oil. Transfer to a 15" X 11" X 3" oven proof baking dish.

In the same skillet, cook onions til golden brown and then stir in flour. Add remaining Beer, bouillon cube, brown sugar, vinegar, fennel seed, tarragon, and salt. Cook until thick and bubbly.  Pour over meatballs.
Cover and bake at 350 degrees for 45 to 50 minutes.

Serve with noodles.
Enjoy!

Deloris

ps: for a lovely Olive Oil or Vinegar, visit Peggy at http://www.sepayoliveoil.com/