Antelope Meatball Stroganoff

Antelope Meatball Stroganoff in a rich and creamy broth accompanied with mushrooms, onions and hints of garlic. Serve alone or with buttered egg noodles.

I hope that you will use my wild game recipes to experiment, adapt and inspire. I’m wide open to receiving feedback. Leave me a comment or send me an email. I look forward to all suggestions and opinions… Besides, that’s what helps me learn to become better at what I practice. ~sincerely, Kristy

Substitute elk or venison meat

Yielded 14 meatballs

Meatball Ingredients

• 1 pound ground antelope
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 1/4 cup onion, finely minced
• 1/2 cup breadcrumbs
• 1 egg

Stroganoff Ingredients

• 2 tablespoons butter
• 2 cups mushrooms sliced with stems
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 1 tablespoon horseradish
• salt, to taste
• chopped flat leaf parsley

Directions

Preheat oven to 400°F.

Mix all meatball ingredients together in a large bowl. Shape meat mixture into small meatballs and arrange on a nonstick baking sheet. Bake in oven for 20 minutes or until done.

Heat skillet over medium heat and melt butter. Add onions, mushrooms, garlic and cook until onions soften. Carefully add beef broth to skillet and bring to a low boil. Add sour cream and horseradish to broth and stir together until blended. Add meatballs to the creamy broth and serve alone or with buttered egg noodles. Garnish with flat leaf parsley.