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Venison Meatballs with Creamy Mustard Sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate venison meatballs with tangy mustard sauce for a gourmet experience.
Ingredients:
  • aluminum foil
  • 1 pound ground venison
  • 4 ounces mild Italian sausage
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Italian seasoned bread crumbs
  • 1 egg
  • 2 tablespoons dry white wine
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 (8 ounce) package sliced baby portobello mushrooms
  • 2 sprigs fresh thyme, leaves removed
  • 2 cups half-and-half
  • 3 tablespoons stone-ground mustard
  • 1 tablespoon cornstarch
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to a toasty 400°F (200°C), then elegantly line a baking sheet with aluminum foil and crown it with a cooling rack.
  • Mix together ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl until evenly combined. Shape the mixture into 2-inch meatballs and transfer them onto a cooling rack.
  • Bake the meatballs in the preheated oven for approximately 25 minutes until they are fully cooked through, ensuring the internal temperature reaches at least 160 degrees F (70 degrees C) when checked with an instant-read thermometer.
  • While the meatballs are baking in the oven, start preparing the sauce by heating a blend of olive oil and butter in a spacious skillet over medium-high heat. Sauté mushrooms and thyme until the mushrooms turn a rich dark brown, which should take approximately 10 minutes.
  • In a small bowl, combine half-and-half, mustard, and cornstarch until smooth. Pour this creamy mixture over the mushrooms in the pan. Simmer on low heat for 5 minutes while stirring constantly. Once done, turn off the heat and season with salt and pepper. Allow the sauce to thicken before serving.
  • Take the meatballs out of the oven, place them on a serving plate, and generously drizzle with mustard sauce.

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