Venison Swedish Meatballs

Ground venison creates endless culinary opportunities. Try using it in this Swedish meatball recipe.


  • 1 beaten egg
  • 2 tablespoons milk
  • 1 cup soft bread crumbs (2 slices)
  • 1/2 cup onion, chopped fine
  • 1/4 cup snipped parsley
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 pound ground venison
  • 1/2 pound ground pork
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 teaspoons beef bouillon
  • 2 cups milk
  • 2 cups of morel or button mushrooms, sliced, (or 1 can cream of mushroom soup)
  • 1 tablespoon sherry
  • Hot cooked noodles, rice or potatoes


In a mixing bowl, combine egg and 2 tablespoons milk. Stir in bread crumbs, onion, parsley, pepper and salt. Add meats and mix well. Shape into 30 meatballs. Cook meatballs in a large skillet in hot butter, turning to brown evenly. Remove from skillet when done and drain. Leave about 2 tablespoons of drippings in the skillet and add the flour, bouillon and a dash of pepper to the drippings and mix. Stir in the milk and mushrooms or soup. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute and add meatballs to skillet. Heat through.