Wild Recipes

Jerk Venison Meatballs

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This weekend is a big weekend for American football with two teams battling for the title in the Super Bowl. Depending on your sentiments, you may or may not be attending a social gathering to watch the game. Regardless, these Venison Jerk Meatballs should be in your starting lineup.

They are slightly spicy, tangy, and delicious and a great way to use any ground game meat you have in the freezer. You can use the smoker, oven, or even pan fry them. Just combine all the ingredients and cook, it’s rather simple. Then, serve with your favorite dipping sauce.

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Jerk Venison Meatballs

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Recipe by Harvesting Nature Course: Wild Recipes


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  • 1 lbs 1 ground venison

  • 1 small 1 yellow onion, minced

  • 1 1 egg, beaten

  • 1/4 cup 1/4 panko

  • 1 tsp 1 orange zest

  • 1 tsp 1 garlic powder

  • 1/2 tsp 1/2 cayenne powder

  • 1/2 tsp 1/2 onion powder

  • 1/2 tsp 1/2 minced fresh thyme

  • 1/2 tsp 1/2 minced fresh parsley

  • 1 tsp 1 sugar

  • 1 tsp 1 salt

  • 1/2 tsp 1/2 smoked paprika

  • 1/2 tsp 1/2 ground allspice

  • 1/2 tsp 1/2 ground black pepper

  • 1/2 tsp 1/2 crushed red pepper

  • 1/4 tsp 1/4 nutmeg

  • 1/4 tsp 1/4 cinnamon


  • Preheat your smoker to 375 degrees.
  •  Combined all the ingredients and gently mix. Do not over work.
  •  Form the meat into golf ball sized meatballs and set aside. Place all the meatballs directly on the grate of the smoker.
  •  Cook for 15-20 minutes or until golden brown.
  •  Remove, allow to cool for just a moment, and serve with your favorite sauce. Recommendations are BBQ Sauce, Teriyaki Sauce, Cilantro Lime Sauce, Blue Cheese, and Ranch.

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