Venison Meatballs with Creamy Sauce

Venison Meatballs with Creamy Sauce
Venison Meatballs with Creamy Sauce
Venison Meatballs with Creamy Sauce
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Premium Ground Venison
  • 1 cup milk
  • 2 cups fresh breadcrumbs
  • 6 Tbsp butter
  • 2 onions, peeled, diced
  • 2 garlic cloves, crushed
  • 1 tsp caraway seeds, toasted, ground
  • 2 large eggs
  • 1⁄3 cup fresh flat-leaf parsley, chopped, plus extra to serve
  • 1⁄3 cup fresh dill, chopped
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 2 Tbsp plain flour
  • 1 1⁄2 cups chicken stock
  • 3⁄4 cup sour cream
  • ¼ cup juniper berry jam or cranberry jam, plus extra to serve


Place milk in a bowl and add breadcrumbs. Set aside to soak. Melt 3 tablespoons of the butter in a frying pan over medium heat. Add onions, garlic, and caraway, then season to taste with salt and pepper. Saute mixture until softened. 

Place Silver Fern Farms Premium Ground Venison in a large bowl. Add onion mixture, eggs, parsley, dill, nutmeg and allspice. Season to taste with salt and freshly ground black pepper. Add soaked breadcrumbs to meat mixture, and mix well using your hands. Roll mixture into meatballs.

Melt 2 tablespoons of the butter in a frying pan over medium heat. When hot, add meatballs, in batches, rolling meatballs around as they cook. Cook for 5 to 10 minutes or until well-browned on all sides. Transfer meatballs to a platter lined with paper towels.

Using the same pan, add a tablespoon of butter and sprinkle over flour while stirring with a wooden spoon until well combined. Add stock, simmer and stir until liquid is reduced and a sauce starts to form. Season with salt and pepper. Lower heat and stir through sour cream. Return meatballs to sauce and stir through ¼ cup of the jam until combined. Simmer for 15 to 20 minutes or until sauce thickens slightly. Sprinkle extra parsley onto meatballs and transfer to a serving bowl.

Serve meatballs with extra jam on the side.