Venison meatballs! yields 18 meatballs 2lbs ground venison 1/2 cup bread crumbs 1/2 teaspoon salt 1/2 tsp basil 1/2 tsp Tony Chachere 1 tsp oregano 1 tsp black pepper 1 tsp garlic powder 2 tbsp parsley 2 eggs Mix together until ingredients are evenly dispersed (I use my hands). Roll into balls and place on a greased cookie sheet or baking pan. Cook at 375 for 20-30 mins or until no longer pink inside. Serve on their own, with any sauce, or on a sub. You can also freeze them.
The Best Ever Venison Chili Recipe with Bell Pepper It’s that time of year again when the weather is cold and nothing is better than a hot bowl of chili. We enjoy this wild venison recipe in our home and we thought we would share.