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Discussion Starter · #1 · (Edited)
This is a recipe that I altered for venison.

1 lb. ground venison
1/2 tsp. oregano
1/2 tsp. garlic
1/2 tsp black pepper
1/3 tsp salt
1/2 large onion finely minced
1/2 cup grated Parmesan cheese
1/2 cup crushed saltines or uncooked oatmeal

Mix all ingredients completely and roll out into 3/4" - 1" balls. Add 2 tbsp. of oil to the pot you will make the soup in and heat on medium low heat until you smell to oil get mildly smoky. Add the meatballs and thoroughly crusty brown all sides of the meatballs.

2 12 - 14 oz. cans of beef broth
1 14 oz. can of crushed stewed tomatoes (with chillies) is what I use
2-1/2 large onions coarsely chopped
1 cup water
1/2 cup Grated Parmesan cheese
1/2 cup white or brown rice uncooked or instant
1 tsp oregano
1/2 tsp black pepper
1 package frozen leaf or chopped spinach
1 can drained white or yellow hominy
3 stalks thinly chopped celery
1 large diced carrot 1/4" pieces
1/4 - 1/2 tsp crushed red pepper (optional)
(mushrooms and basil may be added if you'd like)

Add the beef broth and then all other ingredients to the meatballs and bring to a boil. Salt to taste. Turn down to a low heat and cover for an hour or until the carrots are tender. I like to simmer for several hours to allow the flavors to meld.
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