Venison Meatballs with Creamy Mushroom Gravy
These tender venison meatballs are simmered in a silky mushroom gravy that’s full of rich, savory flavor. It’s an easy one-pan wild-game recipe that comes together fast—perfect for busy weeknights or a cozy post-hunt dinner. Serve over mashed potatoes, rice, or buttered egg noodles for the ultimate comfort meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Ingredients
For the Venison Meatballs
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1 lb ground venison
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1/2 lb ground pork (adds moisture)
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1/2 cup breadcrumbs
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1/4 cup finely diced onion
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2 cloves garlic, minced
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1 egg
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2 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1 tsp smoked paprika
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1 tsp kosher salt
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1/2 tsp black pepper
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1/2 tsp dried thyme
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1–2 tbsp oil for searing
For the Creamy Mushroom Gravy
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2 tbsp butter
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8 oz baby bella mushrooms, sliced
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1/2 small onion, diced
- 2 cloves garlic, minced
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2 tbsp flour
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1 1/2 cups beef broth
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1/2 cup heavy cream (or half-and-half)
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
Instructions
1. Make the Meatballs
- Combine ground venison, ground pork, breadcrumbs, onion, garlic, egg, Worcestershire, Dijon, smoked paprika, salt, pepper, and thyme in a large bowl. Mix gently with your hands until just combined—over-mixing can make the meatballs dense.
- Roll into 1½-inch meatballs (about 16–18).
2. Brown the Meatballs
- Heat oil in a large skillet over medium-high heat.
Add meatballs in batches and sear on all sides until deeply browned. They don’t need to be cooked through yet—remove them to a plate.
3. Build the Mushroom Gravy
- Reduce heat to medium and melt butter in the same skillet. Add mushrooms and onions; cook 5–7 minutes until softened and lightly browned.
- Add garlic and cook 1 minute.
- Stir in flour to create a roux and cook 1–2 minutes.
- Slowly whisk in beef broth, scraping up all those browned bits from the pan. Stir in heavy cream, Worcestershire, and Dijon. Simmer until thickened and silky.
4. Combine & Finish
- Return meatballs to the skillet, nestling them into the gravy.
Cover and simmer on low for 10–12 minutes, or until meatballs reach 160°F internally.
Taste and adjust seasoning with salt and pepper.
Serve hot over your favorite base and garnish with parsley if desired.