Smoked Venison Meatball Stroganoff with Baby Bella Mushrooms

smoked venison meatball stroganoff in a cast iron pan

Smoked Venison Meatball Stroganoff with Baby Bella Mushrooms

Tender smoked venison meatballs dressed in a creamy stroganoff sauce with fried baby bella mushroom and tagliatelle pasta.

Course Main Course

Cuisine Russian

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 779kcal

Author Phen Pavelka

Ingredients

For the Meatballs:

1 lb ground venison
1 sweet onion finely chopped
2 cloves of garlic chopped
2 tbsp cooking oil
1 small bunch of dill roughly chopped plus 1 tbsp finely chopped for garnish
1 tbsp wholegrain mustard
½ cup breadcrumbs
1 medium egg beaten
kosher salt and coarse ground pepper to taste

For the Stroganoff:

3 tbsp butter
1½ cup baby bella mushrooms chopped
½ tsp smoked paprika
1 tbsp plain flour
2 cups beef stock
1 tbsp wholegrain mustard
2 tsp Dijon mustard
1 tbsp tomato purée
1 cup sour cream
½ lb tagliatelle
kosher salt and coarse ground pepper to taste

Instructions

Preheat your smoker to 200°F.
Cook the onions and garlic in 1 tbsp oil over medium-low heat until soft and translucent. Let cool for ten minutes.
Mix together the venison, egg, breadcrumbs, 1 tbsp finely chopped dill, 1 tbsp whole grain mustard, 1 tsp salt, ½ tsp ground pepper, and the cooled onion and garlic in a bowl.
Roll meat mixture into evenly sized meatballs.
Add 1 tbsp oil to the frying pan and sear meatballs on all sides over medium high heat.
Leaving meatballs in the frying pan, move them to the smoker and let smoke for roughly 30 minutes.
In a separate large frying pan, melt 2 tbsp butter over medium-high heat.
Add the mushrooms and a pinch of salt to the pan and toss to coat in the melted butter.
Cook until the pan juices have evaporated and the mushrooms are golden brown.
Lower heat to medium, stir in ½ tsp paprika and 1 tbsp all-purpose flour.
Pour in 2 cups of beef stock and bring to a simmer. Scrape loose any bits that are stuck to the pan as it starts to simmer.
Remove the mushrooms with a slotted spoon and set aside.
Bring the liquid to a boil for 5 minutes, then mix in 1 tbsp whole grain mustard, 2 tsp dijon mustard, 1 tbsp tomato puree, and 1 cup of sour cream.
Stir together and let simmer until the sauce has thickened and coats the back of a spoon. Roughly 20 minutes.
While the sauce is simmering, cook half a pound of tagliatelle pasta according to the package (8 oz uncooked). Drain the noodles and set aside until the sauce finishes.
Put the meatballs and the mushrooms into the simmering sauce.
Make sure the meatballs are cooked all the way through at a temperature of at least 160°F. Season the mixture to taste. Note - you can add a pinch or two of sugar if you prefer a sweeter sauce than a sour one.
Plate the noodles in a pasta dish, cover with the stroganoff and garnish with chopped dill.

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