Quick Deer Meatballs with Cream and Vegetables
- 450g/1 lb deer meat (or beef/pork mix)
- 250ml/1 cup heavy cream (or substitute with half-and-half or whole milk)
- 2 medium carrots
- 1 head broccoli
- 1 red bell pepper
- 1 small onion
- 25g/1 bunch fresh oregano
- 2 sprigs fresh thyme
- Butter or oil for frying
- Salt and pepper to taste
1. Preheat your oven to 375°F (190°C).
2. Mix the deer meat, salt, and pepper in a large bowl using your hands or a spoon until just combined. Be careful not to overmix.
3. Heat butter or oil in a large skillet over medium-high heat.
4. Add sliced onion and cook until softened, about 5 minutes.
5. Add sliced carrots and cook for another 5 minutes, or until they start to brown.
6. Add broccoli florets and cook for 2 minutes.
7. Add the deer meat mixture to the skillet, breaking it up with a spoon as you go.
8. Cook, stirring occasionally, until the meat is no longer pink, about 5-7 minutes.
9. Add heavy cream, chopped oregano, and thyme to the skillet and stir to combine.
10. Bring the mixture to a simmer then reduce the heat to low and let cook for 5-10 minutes, or until the sauce has thickened slightly.
11. Taste and adjust the seasoning as needed.
12. Serve hot, garnished with chopped fresh herbs if desired.
- skillet
- mixing bowl
- spoon
- oven
- cutting board
- knife
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