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Braised Venison Meatball Stroganoff with Egg Noodles

Traeger Kitchen


Braised Venison Meatball Stroganoff with Egg Noodles

Prep Time

30 Minutes

Cook Time

1 Hours

Effort
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Pellets

Apple

This ain't your grandma's stroganoff. Homemade, fresh ground venison meatballs are grilled over applewood and paired with a creamy mushroom stroganoff sauce.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      In a large mixing bowl combine venison, onion, rice, ketchup, apple juice, brown sugar, mustard, paprika and eggs and mix well.
    • 2

      When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
    • 3

      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.
      Grill Icon
      Grill350˚
    • 4

      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.
    • 5

      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.
    • 6

      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.
    • 7

      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!
      Grill Icon
      Grill350˚

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