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Post by Hardcase on Mar 2, 2009 18:09:24 GMT -5
Here’s a throw together recipe for the Antelope Meatballs it works for vension, elk, moose, etc: 5 lbs Antelope Breakfast Sausage 5 lbs Ground Antelope 1 can tomato sauce 1 quart jar Medium chunky salsa (Walmart brand) 6 cups dry bread crumbs (there abouts, it was two of the cans of Kroger Plain Bread Crumbs) Too much pepper (per Vern) 3 Tsps Salt 3 Tsps ground fennel seed 3 tsps sage 10 eggs 2 medium onions chopped I mixed up everything in a big pot, rolled up the meat balls about 1 inch big, then placed on baking sheet without touching. Bake at 375°F for 20 minutes. This was originally a recipe for Southwest Meatballs using Bob Evans Pork Sausage, but I was in the mood for Italian so I ground up some fennel seed in a coffee grinder instead of the Cumin that the recipe called for, and left out the Jalapeño. I also added the tomato sauce in place of more salsa. I’ll try it sometime with Deer burger, add some more salt, and leave out the sage (I don’t think it added anything, I was trying to add extra sausage spice to make up for the ground steak). So far, I’ve heard a few people liked them, but some didn’t like the soft texture. Smaller batches might be easier to cook in a skillet to give a firmer meatball.
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