These homemade venison meatballs are extremely good. Perfect as a mid week meal as well as a weekend dinner, part of a shared meal, buffet or cocktail bites

Swedish meatballs, or köttbullar in Swedish, is comfort food at it's best. A crowd favorite for both young and old that always satisfies.

This recipe has been in my family for generations. Both my mum and grandmother made their Swedish meatballs with venison mince and this is their recipe

Meatballs are a staple food in Swedish cuisine and a must have on special holidays buffet (smorgasbord) such as Christmas and Easter.

Wild venison meat is healthy, natural, sustainable and it taste delicious! Using Venison meat instead of beef makes these meatballs extra tasty and luxurious.

You can read about hunting for food here and more ideas on how to cook venison here.

[feast_advanced_jump_to]

Ingredients for venison Swedish meatballs

I'm using Venison mince instead of beef mince for this recipe because we always have that on hand and I think they turn out superior compared with standard beef meatballs

Ground venison meatballs

• ground venison meat
• ground pork meat
• breadcrumbs
• milk
• eggs
• onion
• garlic
• fresh thyme leaves
• allspice
• salt and pepper

Venison meatballs sauce

• beef stock
• flour
• cream
• sour cream
• bayleaves

See recipe card for quantities.

How to make venison meatballs

Hint: Before frying all the meatballs, cook one test ball to make sure the seasoning is correct. Adjust if needed before cooking them all.

Pan sauce for venison meatballs

Make the creamy pan sauce while the meatballs are in the oven.

• Using the same frying pan and keeping the pan juices in it.
• Add the flour and mix to a thick paste.
• Add hot beef stock and bay leaves. Turn the heat to medium-high let it cook down for a few minutes.
• Add the cream and cook for a few more minutes.
• Turn the heat down to low. Add sour cream and whisk until the sour cream has fully dissolved. Simmer on low heat for 2-3 minutes.
• Strain, taste and adjust seasoning

Serve your venison Swedish meatballs with this creamy pan sauce, potatoes and lingonberry jam. Enjoy!

Substitutions

You can substitute the Venison mince with beef mince.

Substitute the creamy pan sauce for a creamy mushroom sauce or creamy gravy.

Variations

You can use lamb mince instead of Venison mince.

Use different herbs. Rosemary, parsley and oregano goes well too

Equipment

Frying pan

oven proof tray or pan

chopping board

knife

Mixing bowl

Storage

Uncooked meatballs will keep in the fridge for 2-3 days.

Cooked meatballs can be kept covered in the fridge for 3-4 days. They also freeze well, up to 6 months.

FAQ

Impress your family or guests by serving these delicious venison pork meatballs that everyone will love!

Related

Looking for other venison recipes like this? Try these:

Kåldolmar - Swedish stuffed cabbage rolls

Black bean venison chili

Venison mushroom stew

Venison Schnitzel

Did you try this venison meatballs recipe? Please leave me a comment below. I love to hear from you!

Estimated reading time: 1 minute

Kåldolmar is a traditional Swedish dish that was regularly served in my house growing up. This recipe was my grandmothers that she passed down to my mum that I'm now using when making this dish for my family.

This swedish stuffed cabbage recipe (kåldolmar) is an excellent combination of golden caramelized cabbage, tasty minced meat mixed together with creamy soft cooked rice for extra creamy texture and richness.

Check out my other traditional swedish recipes on this site: Raggmunkar, swedish potato pancakes and Sunflower seed crackers (Swedish crisp bread)

Lingonberry jam or cranberry sauce complements the dish perfectly with it's sweet and tangy contrast.

I love making cabbage rolls when I have wild venison meat and homegrown cabbage in the garden.

What is cabbage rolls?

Kåldolmar - Swedish recipe for cabbage rolls are large cabbage leaves stuffed with delicious rich ground meat rolled up to a roulade and baked golden brown in the oven.

The beloved stuffed cabbage leaves called "kåldolmar" is a national dish in Sweden.

Traditionally served with potatoes, creamy sauce and lingon berry jam for the ultimate comfort meal Swedish style.

Ingredients for kåldolmar

I make kaldolmar with venison mince but ground beef works well too

How to make kåldolmar

There are 3 components to make this cabbage roulade recipe:

1. Preparing the cabbage
2. Preparing the filling
3. Make the cabbage rolls

Preparing the cabbage

• De core your cabbage head.
• Put the whole head in a pot of boiling salted water. Simmer for a few minutes until the leaves are flexible to deal with.
• Drain the water off and let cool.
• Remove each leaf and stack them up on a plate

Preparing the filling

• Add rice, milk and cream to a sauce pan, bring to the boil and simmer for 20 minutes until the rice is very soft.
• Fry the chopped onions in butter until soft.
• Mix together the mince meat, onions, eggs, seasoning and cooked rice. Mix well.

Make the cabbage rolls

• Turn the oven on 200 degrees celsius
• Spread the cabbage leaves out on a work bench, remove the thick core if any.
• Put a large spoonful of mince in the middle of each leaf and spread it out.
• Fold the cabbage leaves side edges in over the meat filling. Roll the cabbage tightly around the meat to seal the cabbage roll.

• Place in a greased oven dish. Edge side down
• Repeat with the remaining leaves until all mixture is used up.
• Drizzle with golden syrup on top of the cabbage rolls and add the stock to the oven dish. Bake in the oven for about 30 minutes until golden brown and cooked through.

Substitutions

You can use beef mince or beef and pork mince mix instead of venison mince for this recipe

Variations

You can use savoy cabbage instead of white cabbage for this dish

Equipment's needed

Why you will love this recipe

• These venison cabbage rolls are comforting and delicious,
• contains both meat and vegetables in one bite
• This dish is a crowd pleaser and can be made a head of time
• This dish highlights Free range, organic meat and homegrown cabbage which are healthy ingredients and makes it a nutritious meal

Venison and cabbage are a great flavor combination. Impress your guests with this tasty, venison stuffed cabbage dish that everyone will love.

It's wholesome, nutritious and taste great!

See other great venison recipes on my website:

Black bean venison chili

Venison mushroom stew

Venison Schnitzel

If you like this Swedish cabbage roulade recipe please leave a rating and comment below

Estimated reading time: 1 minute

Black bean venison chili is a slow cooked easy to make one pot meal. A great family dinner full of flavor that can be made either in the slow cooker (crock pot) or on the stove top. The slow cooking allows for all the wonderful flavors to come together and the meat and beans to become moist and tender.

This flavor packed slow cook venison chili is crowd pleasing comfort food that is worth the wait and can easily be enjoyed at home any day of the week.

This dish pairs well with this amazing Mexican dumpling (Chochoyotes) recipe on this site. The rich and unique toasted corn flavor from the Chochoyoyes complements the flavors in the chili perfectly.

This is a hearty and easy venison chili recipe using ground or diced venison. The meat and beans are tender and all the flavors has combined to a well balanced hearty Mexican chilli con carne. It's the ultimate comfort food and a great winter warmer.

Read more ideas on how to cook venison here and hunting food here

[feast_advanced_jump_to]

Ingredients for Venison black bean chili

This recipe can be made on the stove top or in a slow cooker/ crock pot.

How to make Black bean venison chili

All the vibrant flavors comes together in this slow cook venison chili recipe. It can be made on the stove top or in a slow cooker/ crock pot.

• Soak the beans in cold water for a minimum of four hours or overnight.
• Cook the onions and garlic in the sauce pan until soft.
• Add the meat and cook until brown and caramelized.
• Add carrots, spices, bay leaves, tomato paste, crushed tomatoes and chipotle . Mix well.

• Add enough water or stock to cover everything. Simmer for 30 minutes - 1 hour. Add more liquid if needed.
• Drain the beans and add them to the stew. Cook for another 2-3 hours. Until the meat and beans are soft. Add more water if needed.

• Season with salt pepper and dried herbs.
• Serve with sour cream and fresh coriander leaves on top.

Instructions Note

Cooking this venison chili in a crockpot : After the meat has been seared off, transfer it with the onions and garlic to the crockpot and add all the other steps to it. The simmering time might be slightly longer then on the stove top.

Cooking venison chili in crockpot on the low setting is great when you want the chili to cook all day. Simply put it on in the morning and have this delicious meal cooked and ready to eat when you get home from work.

Variations to this recipe

• This recipe is mild to medium spiced. If you prefer a spicy venison chili then simple add extra chipotle in adobo to the recipe.
• Beef works well as a substitute in this deer chili recipe .
• kidney- or pinto beans work well as a substitute to the black beans in this venison black bean chili.
• The chipotle in adobe ads complexity as well as spice to the dish. If you can't find it then any other chili works in this recipe.

Equipment to make this dish

Large sauce pan or crock pot

chopping board

knife

Different ways to serve Venison chili

• simply with rice, plain or pilaf, topped with sour cream and fresh coriander,
• in tacos or on top of nachos
• inside an Enchilada or burrito
• With corn masa dumplings (Chochoyotes)

Storage

Left over venison chilli keeps well in the fridge for 3-4 days.

It freezes well for 3-4 month! Make sure it’s completely cooled before placing it in the freezer.

What beans to use?

Beans are an important ingredient in a good venison chili recipe.

Dried beans are the best. They take longer to cook then canned beans but a good chili needs a long cooking time anyway to bring all the flavors together for a well balanced hearty Mexican stew.

My preference is black beans however kidney- or pinto beans work well as a substitute in this venison black bean chili.

This venison chilli recipe feeds a crowd. You can easily half this recipe if required.

Impress your family or guests by serving this delicious Venison chili that everyone will love!

Mexican food is one of my favorite cuisines. I love how all the vibrant flavors comes together to form tasty, balanced dishes like this venison chili con carne with black beans.

Related

Looking for other venison recipes? Try these:

kåldolmar – Swedish stuffed cabbage rolls

Venison mushroom stew

Venison Schnitzel

Estimated reading time: 1 minute

This flavor packed slow cook venison mushroom stew or casserole is crowd pleasing comfort food that is worth the wait and can easily be enjoyed at home any day of the week.

Delicious heartwarming venison stew is one of my favorite dishes to make on a cold day.

This tasty and easy to make comforting casserole is loaded with venison meat, smoky bacon and veggies.

When you are looking for a delicious slow cooked venison recipe that the whole family will love, Look no further. This Venison casserole recipe has it all!

This recipe can be made in the oven, on the stove top or in a slow cooker/ crock pot.

[feast_advanced_jump_to]

Stew or casserole?

I can't decide if I should call this dish a stew or a casserole because it can be either depending on how you decide to cook it.

The main difference between a stew or a casserole depends on how it's being cooked. The short and basic description is: If you cook the dish on the stove top it's called a stew and if you cook it in the oven it's a casserole. The end result tends to be that the casserole that's been cooking in a hot oven, has a thicker more reduced sauce and the flavors are more concentrated then the slightly more wet stew that has been simmering on the stove top or in the crock pot.

In this article, I refer to this dish as a stew sometimes and other times as a casserole because I can't pick a favorite between them, and I like that it can be both.

This easy venison stew is warming and comforting. A magical combination of tender, soft meat, with the smokey bacon and earthy mushrooms that hits the mark every time.

I use oyster mushrooms in this wild venison stew. They really compliment the deer meat well and I always have them growing at home. However you can substitute the oyster mushrooms for any other mushrooms. Chanterelle, morel and porcini mushrooms works amazing in this recipe as well.

Venison is my personal favorite of all the wild meat. It’s so versatile and tasty. It’s the wild meat I cook with the most.

Read more ideas on how to cook venison here and hunting food here

Check out my other delicious recipes using venison meat:

Black bean venison chili

Venison Schnitzel

Kåldolmar – Swedish stuffed cabbage rolls

Ingredients

This is a great family dinner recipe highlighting slow cooked venison and mushrooms.

• deer meet (diced)
• onion (diced)
• clove garlic (chopped)
• bay leaves
• bacon rashes (sliced)
• mushrooms (sliced)
• wine (red)
• stock (beef)
• tomato paste
• crushed tomatoes
• carrots (diced)
• rosemary
• thyme

I love pairing venison with mushrooms and bacon. 3 of my favorite ingredients together that compliments each other perfectly. This rich hearty venison stew is flavorsome and comforting, full of nutrients, easy to make and taste delicious!

Equipment needed

Dutch oven (oven proof dish with lid) or - Crock pot (Slow cooker)

Frying pan - Ideally a cast iron skillet pan

Chopping board

knife

How to make Venison and mushroom stew

This recipe can be made in the oven, on the stove top or in a slow cooker/ crock pot.

• Put the oven on 100 degrees C
• Fry onions in the dutch oven until soft and fragrant, add garlic. Cook for another minute.
• Fry bacon crispy in the skillet pan and add to the dutch oven or crock pot - slow cooker then 
• cook the mushrooms in the same pan until golden brown and add to the dutch oven or crock pot - slow cooker.

• Dust the venison pieces in flour. Fry golden brown then transfer it the dutch oven or crock pot - slow cooker together with the carrots, tomato paste, crushed tomatoes, herbs and bay leaves.
• De glaze the skillet with the wine. Reduce by half then pour it over the ingredients in the dutch oven or crock pot - slow cooker.
• Add stock, enough to cover everything.

• Put the lid on and place in the middle of the oven for about 3-4 hours or until meat is tender. If using the slow cooker: Put the lid on and set it to your liking and let it cook for several hours until meat is tender (Cooking time varies)
• Serve with Rice or potatoes
• Enjoy!

Hint: Cooking time varies depending on cuts and size of the meat as well as different oven and slow cookers. The stew/casserole is ready when the meat is fall apart tender.

This venison stew recipe is easy to make and the deer meat is lovely and tender. It’s packed with flavor and simple ingredients.

Venison stew in dutch oven

A Dutch oven is a heavy duty cooking pot with a lid. It's an ideal pot for making stews and casseroles like this dutch oven venison stew recipe. Because they are designed for slow, low heat and long cooking.

A dutch oven heats up evenly and quickly and will retain the heat effectively. This cast iron pot will maintain a consistent, even temperature that really helps flavors to concentrate and develop.

The dutch oven helps keep your meal hot for a long time once it's out of the oven.

Venison stew in crock pot

A slow cooker venison stew requires only minimal hands-on prep work, then set it and forget it!

Cooking a stew in the crock pot is excellent for when you want to just add a load of ingredients in the pot, turn it on, leave the house and come home to a delicious dinner that's ready to go.

Slow cooker venison stew with red wine cooked to perfection with garlic, smoky bacon, fresh herbs, tender mushrooms and carrots. This easy venison stew recipe makes a delicious, protein-packed dinner the whole family will love!

Serving suggestion

Potatoes - Any potatoes works for this dish but my preference is a creamy mash potatoes or just boiled potatoes topped with butter.

Rice - White, long grain

Crusty bread

Creamy polenta

Recipe alterations

• Any other red meat works well as a substitute to venison in this recipe
• Add any other vegetables you like to this stew
• The Oyster mushrooms can be replaced with any other mushrooms
• If mushrooms or bacon are not your thing then simply remove them
• Left overs can be made into pie filling

Why you'll love this recipe

• This venison casserole recipe makes amazing left overs. The flavors enhances overnight and can be even better when reheated the following day.
• This deer stew also freezes well! Make sure it's completely cooled before freezing.
• Warming and comforting meal
• With meltingly tender venison, and the deep flavor of the sauce you’ll love this venison and mushroom recipe 

The magical combination of flavors in this dish will elevate your ordinary stew and take it to the next level. This is a rich hearty meal and is sure to impress your family or guests.

Try this impressive venison mushroom stew at home. It’s rich and heartwarming, easy to make and taste delicious. You won’t regret it!

Related

Looking for other venison recipes? Try these:

kåldolmar – Swedish stuffed cabbage rolls

Black bean venison chili

Venison Schnitzel

Did you make this Venison mushroom stew recipe?

Please leave a comment below. I'll love to hear from you!

Estimated reading time: 0 minutes

Venison schnitzel is one of my family's favorite meals.

Are you looking for a great venison recipe that is easy to make and everyone will love?

Look no further. This schnitzel recipe is easy and delicious, a real crowd pleaser, even the venison hesitant will love it!

An excellent combination of golden crunchy coating and thin juicy meat inside. I'm sure you love it!

Venison meat is versatile, tasty and quick to prepare. You can read more ideas on how to cook venison here

Cooking schnitzel is something I do often at home and it’s always well received. You can substitute the venison with wild pork for another great wild meat dish.

[feast_advanced_jump_to]

Ingredients you need for this recipe

This deer schnitzel recipe only requires simple ingredients:

See recipe card for quantities.

How to prepare venison schnitzel

You will need an assembly line of three bowls to make the breaded schnitzel

• First you need to slice the meat against the grain

• then pound the meat with a meat tenderizer (I like to put the meat slices inside a freezer bag and pound the outside of the bag. That way its no blood or meat splatter). Set aside.

• Set up your crumbing bowls - one with plain flour, the second with egg and milk mixture and the third with bread crumbs.

• Coat the meat well by dusting the slices in flour first, then
• dip them in the egg wash and finally
• coat them evenly in bread crumbs.
• Set aside until you are ready to fry.

I like to use standard bread crumbs for a European style crumbed schnitzel. However panco crumbs works fine too.

The schnitzel can be prepared and crumbed in advance. Just fry the crumbed venison fresh before serving .

How to cook crumbed schnitzel

Best way to cook schnitzel is to deep fry or gently pan fry them in butter.

For best pan frying result:

• Heat a cast iron skillet frying pan,
• pour in vegetable oil and a good amount of butter.
• Fry both side of the schnitzel on low to medium heat until golden brown and crispy.
• Leave on a paper towel for a minute before serving.

For best deep frying result:

• Heat vegetable oil to 170 degree celcius
• Fry the schnitzel until golden brown and crispy on both sides.
• Leave on a paper towel for a minute before serving.

Substitutes and alterations

Venison meat can be substituted with pork, veal, chicken or beef in this recipe

Serving suggestions

I love venison schnitzel! The golden crunchy coating and thin juicy meat inside. Here are some great ways to serve this schnitzel.

• With roast potatoes and a sauce. My favorite schnitzel sauce are mushroom or peppercorn sauce.
• Or serve the schnitzels with spaghetti in tomato, garlic and herb sauce.
• Or simply on it's own with a lemon wedge is great too.

Equipment needed

Storage

The schnitzel can be prepared and crumbed in advance. Keep in the fridge for up to 24 hours. Just fry the crumbed venison fresh before serving .

Leftover schnitzel are great in sandwiches and will keep in the fridge for up to three days.

Impress your family or guests by serving this delicious venison schnitzel that everyone will love!

Hunter gatherer food is healthy, natural and sustainable. Cooking and eating wild meat is a great way to enjoy good food.

Read more ideas on hunting food here

Did you make this recipe for schnitzel?

Please leave a comment below. I love to hear from you!

Related

Looking for other venison recipes like this? Try these:

venison stew with bacon and mushrooms

Black bean venison chili

kåldolmar – Swedish stuffed cabbage rolls

Other wild meat recipes and articles you might like

Wild pork pepper steak

Wild Rabbit meat in tomato and saffron

Roast wild duck

Pork pepper steak is a a rich and creamy dish with tender slices of wild pork seasoned with cracked pepper. Sitting in a flavorsome tomato sauce

It's a quick and easy dish to make and it always satisfies.

Another recipe you might like is my venison schnitzel that can be made using wild pork as a substitute for the venison.

[feast_advanced_jump_to]

Ingredients

The sauce is super easy using ingredients that most households always have in their kitchen

• Pork sirloin
• white peppercorns
• onion
• mustard
• tomato pure
• cream

See recipe card for quantities.

Instructions

• First you need to slice the boar meat against the grain, then pound the meat with a meat hammer.
• In a saucepan fry the onion gently in butter until soft.
• Pour 100ml of water over the onion then add the mustard and tomato pure. Mix well then add the cream and bring to the boil.
• Sprinkle the meat slices generously with pepper and fry the pork slices quickly in a hot cast iron skillet pan. Season with salt.
• Add the meat to the sauce.

Hint: Put the meat slices inside a freezer bag and pound the outside of the bag. That way its no blood or meat splatter to clean up.

Equipment

Cast iron skillet - Not essential

Large frying pan or saucepan

meat mullet tenderizer

freezer bag - optional

cutting board

knife

The cast iron skillet pan helps give the meat a nice even caramelized surface because it holds and distributes the heat very well. Another good quality frying pan can be used instead if you don't have a cast iron skillet.

Wild pork meat

Wild boar meat is similar to pork, the main difference is that as a game meat, wild boar meat is leaner and tends to be darker red than ordinary pork. Wild pork has a rich flavor and is a healthier alternative to farmed pork because of its lean nature. You can be sure that the wild boar is truly free ranged with a natural diet of grass, roots, nuts and fruits.

Wild pork meat is lean, flavorsome and quick to cook. Try this wild pork pepper steak recipe at home. I'm sure you love it!

This is my grandmothers recipe for pork pepper steak.

Growing up I loved going to my grandmother's house for lunch or dinner. She was a great cook and you can tell how much she loved cooking and feeding people. Her food was always tasty and wholesome as a result.

This pepper pork steak is a dish I remember eating on regular occasions at her house. Since she passed away a few years ago, it's now a regular dish in my house.

Related

Looking for other wild meat recipes like this? Try these:

rabbit cassoulet recipe

Wild duck with hoisin sauce

Black bean venison chili

kåldolmar – Swedish stuffed cabbage rolls