Meatballs Made from Venison with a Creamy Mustard Sauce

Ingredients 0/20

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set a cooling rack on top to keep the meatballs elevated while they bake. In a big bowl, mix together the ground venison, Italian sausage, Parmesan, bread crumbs, egg, white wine, garlic, basil, and oregano until everything is well combined. Then, shape the mixture into meatballs about 2 inches wide and place them on the rack.

Step 2

Pop the meatballs in the oven and bake for around 25 minutes, or until they’re cooked through—you can check by making sure the internal temperature hits 160°F (70°C). While they’re baking, start on the sauce. Heat some olive oil and butter in a skillet over medium-high heat. Add the mushrooms and thyme, and cook them until the mushrooms turn a nice, deep brown—this usually takes about 10 minutes.

Step 3

In a small bowl, whisk together the half-and-half, mustard, and cornstarch. Pour this mixture into the skillet with the mushrooms, lower the heat, and let it simmer for about 5 minutes, stirring all the time so it thickens up nicely. Turn off the heat, season with salt and pepper to taste, and let it sit while the meatballs finish cooking.

Step 4

Once the meatballs are done, transfer them to a serving plate and spoon the creamy mustard sauce over the top. Serve warm and enjoy!