Venison Meatballs in Raspberry-Bourbon Broth

Sweeten up traditional meatballs with this recipe.

Venison Meatballs in Raspberry-Bourbon 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
cloves garlic, chopped
3 tbsp grapeseed oil
3 cups vegetable broth
1/2 cup raspberry preserve
1/3 cup bourbon
3 cloves garlic, finely chopped
salt, as needed
chives, for topping

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 raspberry jam, bourbon, garlic, and a little salt if desired. Bring to a boil and then return to a simmer.

Add cooked meatballs into the broth mixture and simmer on low for about 15 minutes. Serve meatballs with broth over noodles or rice. Top with fresh chopped chives and serve.


The fruit used in this meatball sauce helps to balance out the flavor of the dish. Serve these meatballs by themselves or alongside rice or noodles for the most delicious results.