Snowdrift Vanilla Porter Venison Meatballs

So today is actually Nick's 28th birthday (May 20), but we are just getting around to Kathy's birthday (May 02) meal due to our hectic schedules.

She requested meatballs, onion soup, and apple crisp.  So Mama is in the kitchen making all those things and I suggest I make a batch of meatballs too.

I grabbed a bag of pure venison ground meat (no seasonings and no pork added).  I mix in a stack of Ritz crackers and half a diced onion.  I use BBQ sauce for the liquid.  I add black pepper, garlic powder, cayenne pepper, crushed red pepper, seasoned salt, and a 1/2 cup of brown sugar.  I thoroughly mix all that up and roll them into balls of Heavenly Goodness.

The balls I throw on the stovetop with teriyaki and Worcestershire.  I brown them up and put them in a baking pan.  I deglaze the pan with a bottle of Leinenkugal's Snowdrift Vanilla porter beer.  I add more brown sugar and BBQ sauce.  I let that boil until it is the consistency of syrup.  I pour that entire pan on top of the meatballs in the baking pan.

I now await the use of the oven so that I can bake them for about 40 mins.  (Mama has the oven for her meatballs and the apple crisp).

I am going after a sweet-hot meatball.  We will see tonight if I am successful.  I highly doubt there will be any leftovers regardless of the outcome.

Venison meatballs browning up on the stove.  Winning!


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