Ingredients

  • 1 pound ground venison
  • 3 tablespoons butter
  • 1 teaspoon finely minced garlic
  • 1 cup finely chopped onion
  • ½ cup fine fresh bread crumbs
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ¼ cup finely chopped parsley
  • 1 egg
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoons paprika
  • ½ teaspoon dried thyme
  • ½ cup chicken broth
  • ½ cup dry white wine
  • ¾ cup sour cream
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      407 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 30 grams protein; 113 milligrams cholesterol; 186 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Put venison into mixing bowl.
  2. Heat 1 tablespoon of butter in saucepan and add garlic and half of onion. Cook, stirring, until wilted.
  3. Add onion mixture to venison. Add bread crumbs, salt, pepper, parsley, egg, cumin and coriander. Mix.
  4. Shape into 20 balls of more or less equal size. Heat 2 remaining tablespoons of butter in skillet and add meatballs. Cook, stirring gently and turning to allow meatballs to brown evenly, 10 minutes. Transfer to dish.
  5. To skillet add remaining onions and cook, stirring, until wilted. Add paprika and thyme and stir to blend. Add broth and wine and bring to boil. Add cream and stir. Return meatballs to skillet with sauce and cover. Cook about 10 minutes.

40 minutes

Dining and Cooking