Venison Meatballs w mustard sauce
1/4 cup dry mustard – 1 14oz sweetened condensed milk – 1/2 cup white vinegar – 1 tbsp veg oil – 1 tsp salt – 2 eggs – 1/2 milk – 1 cup bread crumbs – 1/2 cup parmesan cheese – 1 tsp garlic powder – 1 tsp black pepper – 1 lb. ground venison – 1 tbsp olive oil
Sauce : In a small pot mix mustard, condensed milk, vinegar, oil, and salt. Mix well and warm up. Will keep for a month in fridge
In a medium bowl, beat the eggs and milk. Add breadcrumbs, cheese, garlic powder, salt, pepper – mix together. Add venison and knead till blended. Form into golfball size meatballs. In a large skillet with a lid heat the olive oil over medium-high heat. Add meatballs and brown on all sides – about 8 minutes. Add 1/2 cup of sauce – reduce heat to low and cover for 30 minutes. Serve with extra sauce on the side.
BBQ Pepperjack Burgers w caramelized onions:
1 1/2 pound venison burger, 1/4 cup or so of pepperjack cubes, 1/4 cup BBQ sauce, 1 teaspoon garlic salt, black pepper.
Mix BBQ sauce pepper, garlic salt, meat and crumbled cheese cubes. Make into mega patties. While grilling burgers, cook onion for topping on stove. Place burger and caramelized onions on a sliced onion roll and serve with you favorite sides.