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.
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.