Spicy BBQ Venison Meatball Salad with Blackened Portobello Mushrooms

Recipe contributed by Editor-in-Chief J. Townsend.

This meal is the perfect 4th of July meal for those who want to eat delicious BBQ, but are watching what they eat. Remember, hunting season is just around the corner. Hunting, cooking, BBQ sauce, spicy foods, and eating healthy all collide to make this off the wall, yet extremely delicious, salad. I always recommend cooking on the grill, but I did not have one available at the time of this meal so the stove top sufficed. Enjoy this great spicy wild summer salad!


Ingredients:

1 lbs ground venison

1 egg, whisked

3 garlic cloves, minced

¼ yellow onion, minced

1 Portobello mushroom, sliced  length-ways

1 tablespoon Sriracha

1 teaspoon red pepper flakes (optional)

4 teaspoons salt

4 teaspoons black pepper

1 tablespoon garlic powder

1 head butter lettuce, chopped

1 red bell pepper, sliced

BBQ sauce of choice, (I used 12 Bones from Asheville, NC)

2 tablespoons oil


Preparation:

This recipe can be prepared on the grill or on the stove top.

  1. Mix the venison, garlic, onion, egg, 3 teaspoons salt, 2 teaspoons black pepper, red pepper flakes, and Sriracha
  2. Form into quarter size balls
  3. Bring a large skillet to medium-high heat.
  4. Add 1 tablespoon oil to skillet
  5. Add meat balls and rotate frequently until cooked through
  6. Remove from heat and douse with BBQ sauce
  7. Set aside
  8. Bring a large skillet to medium-high heat
  9. Add 1 tablespoon of oil
  10. Coat the mushroom slices with the remaining seasoning
  11. Add to skillet and cook until browned and soft
  12. You can also saute the bell peppers if you choose.
  13. Place atop the lettuce and top with meatballs
  14. Pour over a desired amount of BBQ sauce

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