Braised Venison Meatball Stroganoff with Egg Noodles
This ain't your grandma's stroganoff. Homemade, fresh ground venison meatballs are grilled over applewood and paired with a creamy mushroom stroganoff sauce.
How many people are you serving?
In a large mixing bowl combine venison, onion, rice, ketchup, apple juice, brown sugar, mustard, paprika and eggs and mix well.
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Form mixture into 1 3/4” diameter meatballs and place on a parchement lined sheet tray. Place the sheet tray directly on the grill grate and cook 30 minutes.
Remove from grill and set aside. Heat butter in a dutch oven over medium heat. When the butter is hot add the mushrooms being careful not to overcrowed the pan.
Saute 10 minutes until lightly browned and moisture from mushrooms has evaporated. Add pearl onions and cook 10 minutes more until lightly browned. Add shallot and garlic and saute 5 minutes until softened and fragrant.
Add cream, dijon mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper and beef base. Bring to a simmer and add meatballs. Cover with a tight fitting lid and transfer to the grill.
Cook 15-20 minutes or until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in sour cream. Serve over noodles or rice. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up