Tuesday, April 24, 2012
Venison and Rice Meatballs with Morel Cream Sauce
1 lb. ground venison
1 cup cooked white rice
1 tsp salt
1 tsp ground black pepper
1/2 tsp onion powder
1 tsp chopped fresh or dried parsley (with extra for garnish)
2+ large morel mushrooms
1/2 cup cream
1/4 cup white wine
1/4 cup chicken or beef broth
1 tsp corn starch or white flour
salt and pepper to taste
Mix all meatball ingredients and form into six large meatballs.
Whisk together all sauce ingredients (you may substitute 1 can cream of mushroom for the morels and cream) - season to taste and pour over the meatballs
bake at 350 degrees for 45 minutes, or until meatballs are cooked through -- sauce will thicken.
Serve meatballs hot, topped with the sauce they were baked in and a dash of chopped parsley and/or crushed black pepper and more chopped mushrooms.