Warm up with this rich and hearty Venison Meatball Stew, packed with smoky andouille sausage, tender ground venison meatballs, and a deep, flavorful roux-based gravy. Simmered with Creole seasoning, bell peppers, onion, celery, and garlic, this Louisiana-inspired dish is served over hot rice for the ultimate comfort food.
Venison Meatball Stew
Makes 6 to 8 servings
Ingredients
- ½ pound finely chopped andouille sausage
- 1 red bell pepper, finely chopped
- ½ cup chopped green onion
- ¼ cup chopped fresh parsley
- ¼ cup plain dry bread crumbs
- ¼ cup whole milk
- 1 large egg, lightly beaten
- 2 tablespoons Worcestershire sauce, divided
- 2 teaspoons Creole seasoning, divided
- ¼ teaspoon kosher salt
- 1 pound ground venison
- ½ cup vegetable oil
- ¾ cup all-purpose flour
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 1 cup chopped celery
- 3 cloves garlic, minced
- 2 dried bay leaves
- 4 cups beef broth
- Hot cooked rice, to serve
- Garnish: sliced green onion
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In the work bowl of a food processor, pulse andouille, red bell pepper, chopped green onion, and parsley until finely chopped. Transfer to a large bowl. Add bread crumbs, milk, egg, 1 tablespoon Worcestershire, 1 teaspoon Creole seasoning, and salt. Let stand for 5 minutes. Add venison, and mix until just combined. Divide mixture into 16 portions (about 3 tablespoons each), and roll into balls. Place on prepared pan.
- Bake until golden brown, 15 to 20 minutes.
- In a large stockpot or Dutch oven, heat oil over medium heat. Whisk in flour until well combined. Cook, whisking constantly, until mixture is dark brown and resembles the color of chocolate, about 20 minutes.
- Stir yellow onion, green bell pepper, and celery into roux. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes. Stir in garlic, bay leaves, and remaining 1 teaspoon Creole seasoning. Gradually add broth and remaining 1 tablespoon Worcestershire, stirring constantly until fully combined and smooth. Cook, stirring frequently, until thickened and bubbly, 25 to 30 minutes.
- Add meatballs to stew, and cook, stirring occasionally, until heated through, 10 to 15 minutes. Serve over rice, and garnish with sliced green onion, if desired.
