Summer may be in full swing, but for avid hunters, that means one thing: Deer hunting season is just around the corner! While deer hunting is a sport in and of itself – let’s face it, Outsiders, many of us are after that perfect deer rack to hang on the wall – the benefits of including the deer meat, venison, in our daily meals is far too great to ignore.
Deer meat, or venison as it’s often called, has been a staple in hunting households for generations. However, the high-protein, low-fat, option is finding a surge in popularity as people are looking for delicious alternatives to beef and other red meats.
Venison is known for being extremely lean, and never low on flavor. Venison is also a low-calorie alternative to many types of meat. It is also highly versatile. It can be used in almost anything as a substitute for beef or chicken.
A Delicious Recipe
MeatEater.com recently shared one of their favorite venison recipe in preparation for the upcoming hunting season.
This unique venison meatball sub recipe is something anyone in the family is sure to love. It’s easily prepared ahead of time, so it will make a quick grab-and-go meal as the busyness of the school year sets in this fall.
Meatball subs are one of my favorite Italian dishes to make at home. They are great for a quick dinner, work lunch, or meal to get kiddos excited about ground meat. With a touch of fat (I use 30%) and the right spices, you can create a venison sausage that rivals any chorizo you’d find at the deli.
What you’ll need for the meatballs:
- 2 lbs. of ground venison, 30% fat
- kosher salt, one tablespoon
- one tablespoon of black pepper
- a single table spoon of marjoram
- A tablespoon of red pepper fakes
- a pinch of parsley
- basil, one teaspoon
- 1 egg
- ¼ cup breadcrumbs
What You’ll Need to Build the Venison Meathball Sandwiches:
- 4 submarine rolls
- 4 tbsp. of olive oil
- 32 oz. crushed tomatoes
- 4 cloves garlic, minced
- 1 tbsp. Italian seasoning
- Mozzarella cheese
- Fresh basil for garnish
To make the delicious and lean meatball treat, first, combine all meatball ingredients into a large bowl. Mix thoroughly until slightly sticky. Divide into twelve equal portions.
Next, roll the individual portions into twelve separate meatballs. Make sure the meatballs are smooth and as cohesive as possible. No cracks! Set aside on a clean plate.
Heat a skillet on medium add about two tablespoons of oil to the pan. Sear meatballs once the skillet is hot.
Once the meat is seared, add minced garlic. Stir for at least a minute. Then pour on the crushed tomatoes and Italian seasonings. Making sure not to break the meat apart, gently pour the sauce onto the meatballs. Make sure the sauce fully covers the meatballs. Then, cover the pan and simmer at medium/low for 20 minutes.
Place three meatballs on each sliced sub roll. Top with mozzarella. For an added boost of cheesy crispiness, set the submarines in the oven on the broil setting for just a few moments. Once the cheese is melted, remove it from the oven. Top with fresh basil and serve!
Many households are finding it easy to add this low-fat, high flavored meat to their daily routine. Along with being a great source of protein with very little fat and calories, venison is also extremely low in sodium. It is also rich in iron, phosphorus, potassium, and zinc. Plus, vitamins B6 and B12, riboflavin, niacin, and thiamin.