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#3565890 - 01/28/14 11:19 PM Venison Meatballs + Spaghetti Squash
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13459
Loc: Tennessee

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#3565975 - 01/29/14 05:28 AM Re: Venison Meatballs + Spaghetti Squash [Re: Poser]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7701
Loc: Memphis, Tennessee

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Interesting
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#3566204 - 01/29/14 09:19 AM Re: Venison Meatballs + Spaghetti Squash [Re: Inkstainz]
thetoolman
8 Point


Registered: 08/23/05
Posts: 1513
Loc: Charlotte, Tennessee

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How do you post a pic like that and not post a recipe? \:D
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#3566230 - 01/29/14 09:33 AM Re: Venison Meatballs + Spaghetti Squash [Re: thetoolman]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13459
Loc: Tennessee

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 Originally Posted By: thetoolman
How do you post a pic like that and not post a recipe? \:D


Pretty simple. I think I posted the Venison meatball recipe on here awhile back, actually. Its the Mario Batali meatball recipe, slightly adjusted for venison. We use pork or beef depending on mood/availability.

3 cups day-old bread (or toasted fresh bread) , cut into 1-inch cubes
1 pound ground venison, 1/4th pound ground pork (or ground Beef)
3 eggs, beaten
3 cloves garlic, minced
3/4 cup pecorino, grated (or parmesan cheese)
1/4 cup finely chopped fresh Italian parsley
1/4 cup pine nuts, toasted (be careful not to burn!)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture.

In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, pine nuts, salt, and pepper and mix by hand just until mixed (do not over-work the meat!). With wet hands, form the mixture into 12 to 15 large meatballs, each of a size somewhere between a tennis ball and a golf ball.

In a large, heavy-bottomed skillet, heat the oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3566632 - 01/29/14 02:25 PM Re: Venison Meatballs + Spaghetti Squash [Re: Poser]
JMcB
4 Point


Registered: 08/19/04
Posts: 425
Loc: E.TN

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Looks like a great recipe to give a try.

Batali is by far my favorite of the TV Chefs. Would love to visit his Dad's cured meat shop.
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The only reason I played golf was so that I could afford to go hunting and fishing - Sam Snead

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