This tangy meatball recipe from chef and bestselling cookbook author Henry Sinkus showcases the surprising culinary versatility of venison.

As the author of 100 Fast & Foolproof Freshwater Fish Recipes, 100 Venison Recipes and The Northwoods Table, Henry took a multifaceted appeal to wild game as demonstrated through his diverse range of time-tested traditional and modern techniques. Below is a recipe excerpted from the “Henry’s Favorites” chapter of Tried and True Recipes: For Sportsmen Like You, a labor of love curated by Henry’s wife, Mary.

“I encourage you to be creative in your culinary endeavors and to add a large amount of love to each of your creations. Cooking is an art form. The plate is your canvas; your paint, the products of the earth.” – Henry Sinkus

Tangy Venison Meatballs in Creamy Horseradish Sauce

Serves 4-6

Ingredients

• 1 cup rye breadcrumbs
• 1/4 cup milk
• 1 egg, beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 lb. bacon, finely chopped
• 2 tbsp. prepared white horseradish
• 1 1/2 lbs.  ground venison
• 2 tbsp. vegetable oil
• 2 tbsp. flour
• 13 oz. beef broth
• 1 cup sour cream

Preheat oven to 350 degrees. In a large bowl, combine the breadcrumbs, milk, egg, salt, pepper, venison, bacon and 2 tbsp. horseradish. Mix thoroughly.

Using a tablespoon, form meatballs and transfer to a 9×13-inch non-stick baking pan. Bake for 20 minutes. Dust the meatballs with flour and transfer to a large skillet or sauté pan to which you have added the vegetable oil.

Set the burner to medium heat. Add the beef broth and gently stir until sauce is thickened. Mix in the sour cream and 1 tbsp. horseradish and stir until thoroughly combined. Do not boil.

When the sauce has thickened, remove from heat and serve with egg noodles.

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