Main Dish

Venison Meatballs

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a recipe for basic Venison Meatballs to be served with tomato sauce.

In our house venison is pretty much a staple, and because of this I haven’t bought beef in quite some time, something you long time followers may have noticed. It’s not because we don’t eat red meat, believe me we do, it’s simple because we don’t need to buy it. I like to think that we are helping in the fight against factory farming by not buying it as well.

Anyway over the years I have learned how to work with venison as a substitution for when beef is required in a recipe; most of the time it works quite well. I know that many people worry about the gaminess of the meat and if that will come through in the finished dish, but this has never really been a problem for me. Much of the gaminess comes from excess blood in the meat poor butchering or dressing and can easily be corrected by soaking it in buttermilk or salt water.

This recipe is pretty straight forward and sure to please. While it’s based on the basic Italian style meatballs that would be served with tomato sauce this recipe is basic enough to be used with a number of sauces for serving.

Venison Meatballs

Author: JC

Prep time: 2 mins

Cook time: 30 mins

Total time: 32 mins

Serves: 6 to 8 servings

Ingredients

½ cup plain breadcrumbs
1/2 cup milk
2 lbs ground venison (95% Lean)
1 large egg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley
1 ½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano

Instructions

Combine the bread crumbs and milk in a small bowl and let stand for 5 minutes.
Combine all other ingredients in a large bowl and pour the breadcrumb mixture over the top. Using your hands gently mix the ingredients together. Once combined use your hands to form golf ball sized balls.
Bake at 400 degrees on a greased baking sheet for roughly 20 minutes or drop into a large pot of tomato sauce and simmer for 30 to 40 minutes.

Related Recipes:

Venison Swedish Meatballs

Venison Meatloaf

Venison Steak with Mushroom Sauce

Maple Chipotle Winter Roast Veggie Salad

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a great recipe for bringing a little summer to winter time vegetables.

Sometimes in winter things can get a little dull. Everyone is making soups, stews, and sauces with mainly creamy and savory components. Don’t get me wrong I love that stuff but sometimes I just want some freshness in my life even if it’s frozen tundra outside. Some freshness and some heat. Who says we can’t eat summery style food with our winter veggies? Not I.

What I’m getting at is that this recipe is the perfect way to squash the summery food craving. The sweet heat of Chipotle and Maple combine to bring a summer barbecue-esk flavor that lends itself well to the warm roasted veggies and fresh kale. Spiced squash seeds add just a touch of the necessary crunch to bring this whole dish together.

Maple Chipotle Winter Roast Veggie Salad

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 2 Servings

Ingredients

1 red onion, peeled and quartered twice
2 turnips, peeled and quartered twice
2 beets, peeled and quartered twice
2 cups butternut squash, peeled & cubed
1 teaspoon chili powder
4 tablespoons olive oil
¼ cup squash seeds, cleaned & dried
½ teaspoon smoked paprika
¼ teaspoon cumin
¼ teaspoon cayenne pepper
3 cups chopped kale

Instructions

Place the onion, turnip, beets, and squash on a large rimmed sheet tray. Sprinkle with chili powder and drizzle with roughly 3 tablespoons of olive oil. Place in the oven and bake for 35 to 40 minutes, or until the veggies are soft.
Reduce the heat to 325 and spread the squash seeds in an even layer on a cookie sheet. Sprinkle with paprika, cumin, and cayenne pepper. Drizzle with remaining oil and cook for 10 to 12 minutes or until they begin to pop in the oven. Remove from heat and let stand for 5 minutes.
To assemble the salad place half the kale in each bowl, top with cooled veggies, seeds and drizzle with Maple Chipotle vinaigrette (Recipe Follows). Serve immediately.

Maple Chipotle Vinaigrette

1/3 cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder
½ teaspoon salt
1 tablespoon lemon juice
Combine all ingredients in a small bowl and whisk until well blended. Serve immediately.

Satay Style Chicken Lettuce Wraps

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a great recipe for Satay Style Chicken Lettuce Wraps. Utilizing the flavors of satay chicken in a new and unique way.

I am just not in the Christmas Spirit this year. Call me a Grinch, but decorating has never been high on my priority list and as someone who is trying to downsize their stuff and move away from the excessive commercialism that is part of our culture the idea of shopping for more commercial stuff is just not appealing. Aside from the occasional soup I am not really into the Christmas food yet either. I’m hoping you guys won’t mind my lack of Christmas Posts this year, I mean everyone else in blog land is doing them so you can get your fill elsewhere, and I will just be your escape from it all.

This recipe is pretty much the last thing I think of when I of Christmas but as far as keeping it healthy and delicious around here it was perfect. So, perfect.

Both Chuck and I loved this recipe, and it came together quickly which is always a good thing, especially when your time is limited.

Cooking the chicken in a pan this way means that it can then be put over salad greens or steamed veggies with rice to create a number of different kinds of meals. I love versatility.

Now I know that the ingredient list looks gigantic, but do not let it scare you. If you enjoy Asian style foods you probably have most of these in your pantry already, so there is very little actual prep time, despite the large list of things.

Seriously give it a shot. It’s a great way to break up those heavy holiday foods with some healthy Asian style excitement.

Satay Style Chicken Lettuce Wraps

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 4 servings

Ingredients

Chicken
1 tablespoon sesame oil
1 teaspoon ground ginger
2 teaspoons garlic powder
½ teaspoon turmeric
1 tablespoon lime juice
2 teaspoons honey
1 lb boneless, skinless chicken, cut into bite size pieces
Peanut Sauce
½ cup smooth peanut butter
2 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
2 teaspoons garlic powder
1 teaspoon ground ginger
2 teaspoons fish sauce
1 to 2 teaspoons sriracha (optional)
Romaine or butter lettuce leaves for serving
1 carrot, peeled and julienned
½ a red pepper julienned
1 tablespoon scallions, chopped (optional)

Instructions

In a large bowl whisk together the sesame oil, ginger, garlic, turmeric, lime juice, and honey. Add chicken and toss.
Cover with plastic wrap and refrigerate for 30 minute to 2 hours.
Once marinade, heat a large skillet over medium high heat and add the chicken. Cook chicken, while stirring for 6 to 8 minutes or until cooked through. Remove from heat and set aside.
In a small bowl whisk together the peanut butter, vinegar, soy sauce, garlic, ginger, fish sauce, and sriracha until well blended and set aside.
Stuff each lettuce leaf with carrot, pepper, and chicken. Drizzle with peanut sauce, top with scallions and serve.

Leftover Turkey & Stuffing Casserole

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is my version of one of my favorite childhood recipes, though I used to call it something a little less savory. You see this dish never really had the best looks since it’s all kind of monochromatic. I used to think it looked like vomit, which is not something you want to think about before you put the thing in your mouth, but in reality it was always a house favorite, because it’s delicious….

Thai Glazed Salmon in foil

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a recipe for Thai Glazed Salmon in Foil that comes together in minutes with fresh Asian style herbs and spices.

So I think Chuck and I found our new favorite salmon recipe. Chuck even said he might like it better than the Maple Salmon that I usually make him, and this is a man who eats maple everything.

I myself could not get enough. The sauce it sweet, and tangy with a little heat at the end, and it goes great slathered over rice, and veggies. The little chunks of lemongrass, garlic, and ginger add little bursts of flavor that send the whole thing over the moon.

I like the idea of cooking it in foil because it keeps all the juices in, while the last few minutes of broiling add a wonderful char, caramelizing and a bit more flavor.

Thai Glazed Salmon in foil

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 4 Servings

Ingredients

2 tablespoons fresh grated lemon grass
2 tablespoons grated ginger
3 cloves garlic, minced
1/4 cup low sodium soy sauce
3 teaspoons sesame oil
1-2 teaspoons Sriracha (to taste)
1/4 cup honey
2 tablespoons rice wine vinegar
2 lbs salmon
Hand full of green onions for garnish

Instructions

Preheat the oven to 375 degrees
In a small bowl whisk together lemongrass, ginger, garlic, soy, sesame oil, sriracha, honey, and vinegar.
Lay a large piece of foil (large enough to wrap the salmon) on a baking sheet and place the salmon skin side down.
Spoon the sauce over the salmon and fold up the sides of the foil creating a sealed packet.
Bake for 17-20 minutes.
Turn up the oven to broil and open the packet. Cook for another 2-3 minutes. The sauce should caramelize and the salmon will flake with the flat side of fork when cooked through.
Garnish and serve.

Thai Chicken Burgers

Chopped Thai Chicken Salad

Easy Lemon Pepper Fish

Main Dish

Footer