Go Back Email Link
smoked venison meatball stroganoff in a cast iron pan
Print

Smoked Venison Meatball Stroganoff with Baby Bella Mushrooms

Tender smoked venison meatballs dressed in creamy stroganoff with fried baby bella mushroom ​and tagliatelle pasta.
Course Main Course
Cuisine Russian
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Author Phen Pavelka

Ingredients

For the Meatballs:

  • 1 lb ground venison
  • 1 sweet onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tbsp cooking oil
  • 1 small bunch 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
  • 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, and cover with the stroganoff.
  • Garnish with chopped dill and serve hot.