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Pan-Seared Venison Meatballs with Rich Marsala Mushroom Sauce

Four rich venison meatballs with Marsala sauce and sliced mushrooms, one cut open to show the texture.
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Make tender venison meatballs and simmer them in a classic, savory Marsala wine sauce with mushrooms. This recipe offers a comforting, flavorful meal.

Ingredients

Scale
  • 1 lb ground venison
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for searing)
  • 1 tablespoon butter
  • 8 oz cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 1 cup beef broth
  • 1/2 cup Marsala wine
  • 1/4 cup heavy cream
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Combine the ground venison, breadcrumbs, milk, egg, minced garlic, chopped onion, salt, and pepper in a bowl. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into 1-inch meatballs. You should have about 18 to 20 meatballs.
  3. Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove the meatballs and set them aside on a plate.
  4. Reduce the heat to medium. Add the butter to the same skillet. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 to 7 minutes.
  5. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
  7. Pour in the Marsala wine and bring the sauce to a simmer. Let it cook for 3 minutes until it begins to thicken slightly.
  8. Return the seared venison meatballs to the skillet. Reduce the heat to low, cover, and let the meatballs simmer in the sauce for 10 to 12 minutes, or until cooked through.
  9. Stir in the heavy cream and fresh thyme. Heat through for 1 minute, but do not boil after adding the cream.
  10. Serve the venison meatballs and Marsala sauce immediately over creamy polenta or pasta.

Notes

  • To reduce gaminess in the venison, you can soak the ground meat in a small amount of buttermilk for 30 minutes before mixing the meatballs, then drain well.
  • For a deeper mushroom flavor, use dried porcini mushrooms, soaked in hot water, and add the strained soaking liquid to the broth.
  • If you do not have Marsala wine, use dry sherry or a dry red wine mixed with a teaspoon of sugar as a substitute.

Nutrition

Find it online: https://cookingbyjade.com/venison-meatballs-with-marsala-sauce-recipe/