Health Benefits
This recipe is quite excellent from a health perspective, especially because of the venison. This meat is much leaner than typical farmed meat, meaning it is lower in fat and calories while being rich in protein, iron, and Vitamin B12, which are perfect for boosting your energy levels.
In addition, the ginger and garlic included don't just enhance the flavor they are also great for digestion and the immune system. The mushrooms provide essential antioxidants. Since this dish is prepared in a slow cooker, the nutrients aren't lost through high heat. Overall, it is a powerful and balanced meal.
Ingredients
- 1 egg, lightly beaten
- 1 cup soft bread crumbs
- 1 can (8 ounces) water chestnuts, drained and finely chopped
- 1/4 cup soy sauce
- 2 teaspoons ground ginger
- 1 garlic clove, minced
- 1 pound ground venison
- 1 pound bulk Beef sausage
- 3 to 4 teaspoons vegetable oil, divided
- 1/2 pound fresh mushrooms, sliced
- 1 can (14-1/2 ounces) chicken broth
- 1-1/4 cups cold water, divided
- 3 tablespoons cornstarch
- Hot cooked noodles
Instructions
1. Prep and Brown the Meatballs
In a bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger, and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-inch balls. In a skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a slow cooker.
2. Sauté and Slow Cook
In the same skillet, sauté mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.
3. Make the Gravy
Remove the meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine the cornstarch and remaining 1/4 cup water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Serve
Serve the gravy over meatballs, mushrooms, and noodles.
