By Traeger Kitchen
This ain't your grandma's stroganoff. Homemade, fresh ground venison meatballs are grilled over applewood and paired with a creamy mushroom stroganoff sauce.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Pound | Venison, ground |
1 Medium | onion, diced |
1/2 Cup | Rice, Cooked |
1/2 Cup | ketchup |
2 Tablespoon | apple juice |
2 Tablespoon | brown sugar |
1 Teaspoon | ground mustard |
4 Teaspoon | paprika |
2 Large | eggs |
3 Tablespoon | butter |
1 Pound | Mushrooms, Cremini Sliced |
24 | pearl onions, peeled |
2 Tablespoon | finely chopped shallot |
1 Clove | garlic, minced |
3 Cup | heavy cream |
1 Tablespoon | Dijon mustard |
3 Tablespoon | tomato paste |
3 Tablespoon | Worcestershire sauce |
1 Teaspoon | beef bouillon |
To Taste | salt |
To Taste | black pepper |
1/2 Cup | sour cream |
1
In a large mixing bowl combine venison, onion, rice, ketchup, apple juice, brown sugar, mustard, paprika and eggs and mix well.
2
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
3
Form mixture into 1 3/4” diameter meatballs and place on a parchement lined sheet tray. Place the sheet tray directly on the grill grate and cook 30 minutes.
350 ˚F / 177 ˚C
00:30
4
Remove from grill and set aside. Heat butter in a dutch oven over medium heat. When the butter is hot add the mushrooms being careful not to overcrowed the pan.
5
Saute 10 minutes until lightly browned and moisture from mushrooms has evaporated. Add pearl onions and cook 10 minutes more until lightly browned. Add shallot and garlic and saute 5 minutes until softened and fragrant.
6
Add cream, dijon mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper and beef base. Bring to a simmer and add meatballs. Cover with a tight fitting lid and transfer to the grill.
7
Cook 15-20 minutes or until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in sour cream. Serve over noodles or rice. Enjoy!
350 ˚F / 177 ˚C
00:20
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