Venison Meatballs in Orange-Gin Broth

Make this flavorful meatball recipe for your next party.

Venison Meatballs in Orange-Gin Broth
1 lb ground venison
1/4 lb ground pork
1/2 onion, diced
1 pear, cored and diced
2 tsp dried marjoram
2 tsp freshly ground pepper
1 tsp salt
2 tsp hot sauce
2 slices bread soaked in 1/2 cup kefir or butter milk
garlic cloves, chopped
grapeseed oil
3 cups chicken broth
1/2 cup orange marmalade
2 tbsp orange zest
1/3 cup gin
pinch of salt
1/2 cup sliced scallions

In a food processor, thoroughly combine venison, pork, onion, pear, marjoram, pepper, salt, hot sauce, bread, and garlic.

Form 2-inch meatballs. Heat the oil in a large pan and brown balls on all sides. Do this in batches, setting aside the browned meatballs on a plate.

To make the sauce, heat the broth in a large saucepan.

Whisk in the orange marmalade, orange zest, gin, and a touch of salt. Bring to a boil, reduce to a simmer, and gently slide the browned meatballs and simmer for 15 minutes.

Remove the cooked meatballs and set aside. Bring the broth to a high simmer and cook for about 10 minutes, until a bit reduced. Return the meatballs into the broth and heat through.

Serve over rice or pasta with the broth, topped with some sliced scallions, and enjoy.


This fruit-infused combination pairs well with ground meat to make delicious meatballs.