Antelope Meatball Stroganoff – Wild Game Comfort Food

Tender ground antelope meatballs are the star of this creamy Antelope Meatball Stroganoff, simmered with mushrooms, onions, and a hint of garlic. Serve them on their own for a hearty meal, or over buttered egg noodles for a comforting, classic dish.

This Ground Antelope Meatball Stroganoff is perfect for a weeknight dinner rotation—quick, hearty, and full of flavor. Ground antelope is naturally lean and flavorful, and I use an 80/20 ratio of meat to fat to help keep the meatballs moist while cooking. The addition of breadcrumbs and an egg as a binder further locks in moisture, ensuring tender, juicy meatballs that pair beautifully with the rich, creamy stroganoff sauce.

Substitutions for Ground Antelope

If you don’t have ground antelope on hand, don’t worry—this recipe works beautifully with ground elk or ground venison as well. These lean game meats have a similar rich, savory flavor, and using the same 80/20 meat-to-fat ratio will help keep your meatballs tender and juicy. The breadcrumbs and egg binder in the recipe also ensure a moist, flavorful result, no matter which wild game protein you choose.

Preheat oven to 400°F.

In a large bowl, combine all meatball ingredients. Shape the mixture into small meatballs and arrange on a nonstick baking sheet. Bake for 20 minutes, or until cooked through and lightly browned.

Heat a skillet over medium heat and melt the butter. Add onions, mushrooms, and garlic; sauté until the onions are soft and the mushrooms are tender.

Carefully pour in the beef broth and bring to a gentle boil. Reduce heat and stir in sour cream, Worcestershire sauce and horseradish until smooth and creamy.

Add the baked meatballs to the creamy sauce, stirring gently to coat. Simmer briefly to allow flavors to meld.

Enjoy alone or over buttered egg noodles. Garnish with chopped flat leaf parsley for a fresh, bright finish.

Try More Delicious Antelope Recipes

Easy Antelope Heart Recipe That Tastes Like Steak – Tender, flavorful antelope heart cooked to perfection with simple seasonings.

Seared Antelope Steak with Blue Cheese Compound Butter – Juicy seared steaks topped with a rich, tangy blue cheese butter.

Easy Antelope Backstrap with Gremolata – Lean backstrap cooked simply and finished with a fresh, zesty gremolata.

Antelope Chili & Cornbread Chili Casserole – Hearty, comforting chili baked with cornbread for a cozy meal.

Antelope Stew with Root Vegetables – Slow-cooked antelope with carrots, potatoes, and other seasonal root vegetables.

Antelope Meatball Stroganoff – Wild Game Comfort Food

Tender antelope meatballs simmered in a rich, creamy stroganoff sauce with mushrooms, onions, and a hint of garlic. Serve on their own for a hearty meal, or over buttered egg noodles for a classic comfort food experience.

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Course: Main Course

Cuisine: American

Keyword: antelope meatballs

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Ingredients

Meatball Ingredients

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

Stroganoff Ingredients

• 2 tbsp unsalted butter
• 2 cups mushrooms, sliced
• 1/2 onion, sliced
• 1-2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tbsp creamy horseradish (optional)
• salt, to taste
• chopped flat leaf parsley, for garnish

Instructions

• Preheat oven to 400°F.
• In a large bowl, combine all meatball ingredients. Shape the mixture into small meatballs and arrange on a nonstick baking sheet. Bake for 20 minutes, or until cooked through and lightly browned.
• Heat a skillet over medium heat and melt the butter. Add onions, mushrooms, and garlic; sauté until the onions are soft and the mushrooms are tender.
• Carefully pour in the beef broth and bring to a gentle boil. Reduce heat and stir in sour cream, Worcestershire sauce and horseradish until smooth and creamy.
• Add the baked meatballs to the creamy sauce, stirring gently to coat. Simmer briefly to allow flavors to meld.
• Enjoy alone or over buttered egg noodles. Garnish with chopped flat leaf parsley for a fresh, bright finish.

Notes

• Meat Ratio: Use an 80/20 ratio of antelope meat to fat for moist, flavorful meatballs.
• Substitutions: Ground elk or venison can be used in place of antelope.
• Binders Matter: Breadcrumbs and egg help keep meatballs tender and juicy.
• Make Ahead: Meatballs can be baked ahead of time and stored in the fridge for up to 24 hours before adding to the sauce.
• Noodles or Rice: Serve over buttered egg noodles, mashed potatoes, or rice for a complete meal.
• Garnish: Fresh parsley adds color and a bright, fresh flavor to balance the richness of the sauce.

More Delicious Recipes with Ground Wild Game

If you enjoy cooking with ground antelope, there are plenty of other wild game recipes to try. My Flaky Puff Pastry Ground Wild Game Meat Pie, Meatballs and Gnocchi, Cornbread-Stuffed Poblano Peppers, Ground Game Meat Cornbread Casserole, and my Hearty Ground Chili with Sweet Potatoes and Hominy all work perfectly with ground antelope—or any ground wild game. These recipes are perfect for turning lean game meat into comforting, flavorful meals that showcase the versatility of your harvest.