If the only venison you can get your hands on is ground, the venison stew recipe I posted a few days ago won’t be much help to you.
Instead, try this recipe for curried venison meatballs with a chutney dip. It’s adapted from a lamb recipe found in Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays by Eric V. Copage.
Ingredients: 1 lb. ground venison (or lamb, buffalo or beef)
1 cup bread crumbs, dried or fresh
1 TBS. olive oil
1 small onion, finely minced or shredded, or otherwise thoroughly macerated
1 garlic clove, minced or put through a garlic press
1 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. curry powder
1/4 tsp. chili powder
1/4 tsp. ground black pepper
1/8 tsp. ground cloves
1 TBS. oil (corn, canola, peanut or similar) for frying
Preheat oven to 400 degrees. Using your hands, mix all ingredients from venison to cloves together in a bowl until well combined. Roll mixture into meatballs — the size is up to you, but smaller is generally better.
Oil a heavy duty rimmed baking sheet with the frying oil and place meatballs on it. Bake in the oven for 8 to 15 minutes, depending on the size of the meatballs.
Serve with toothpicks and mango dip, or as a sandwich on pitas with lettuce, tomato, onion and other toppings.
1 cup mango chutney, fig preserves or similar fruit spread
3 TBS. orange juice
Place ingredients in a blender and process until smooth. Serve.