Venison Meatballs in Orange-Gin Broth

Yield: 12 servings
Calories: 349
Theme: Appetizer
Rating:  This recipe has not been rated

This fruit-infused combination pairs well with ground meat to make delicious meatballs. Give the raspberry-bourbon ones a try too! 


  • 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
  • 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


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


2. Form 1 1/2- or2-inchh 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.


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


4. 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.


5. 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.


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


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It