Taste of the Wild: Skillet Mississippi venison meatballs

From contributor Jenn Homa, these meatballs are the ultimate comfort food with a twist on the pot roast recipe we all know and love.

Jenn shares, “This recipe features juicy, well-seasoned venison meatballs that get simmered in a rich, tangy pepperoncini gravy that delivers bold flavor all in one skillet.” Whether you’re feeding the family after a long day outdoors or looking for a crowd-pleasing game-day dish, this recipe turns ground venison into something downright irresistible.

INGREDIENTS

MEATBALLS

¼ cup olive oil

1.5 pounds ground venison, mixed with fat (see note)

½ onion, finely diced

¼ cup Italian seasoned breadcrumbs

¼ cup Parmesan cheese

1 large egg

1 teaspoon Worcestershire sauce

1 teaspoon dried parsley

Salt and pepper to taste

MISSISSIPPI GRAVY

3 tablespoons butter

5 tablespoons flour

2-2.5 cups beef broth

¼ cup liquid from jar of pepperoncini

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

6 pepperoncini

¼ cup Parmesan cheese, for topping (more if desired)

1 tablespoon chopped parsley, to garnish

A NOTE FROM THE KITCHEN: *Note: if your venison is already premixed with fat, use 1.5 pounds of it. If your venison is not, or you prefer to use less venison. Use 1 pound ground venison mixed with ½ pound ground pork or up to a 50/50 ratio venison to pork.

DIRECTIONS

1. In a large mixing bowl, add all the meatball ingredients except the olive oil. Mix using your hands until ingredients are equally distributed but avoid over-mixing. Form this into 15 equal sized meatballs, about 2 ounces each.

2. In a large cast iron skillet, heat olive oil over medium high heat until shimmering. Add meatballs and brown on all sides. Once browned, remove from the skillet.

3. In the same skillet, melt butter for gravy. Once melted, sprinkle flour over top and whisk until the flour is thickened. Mix for another 30 seconds, then slowly add in broth in small increments whisking constantly as you add it in. You want to keep the flour broth mixture at a low simmer.

4. Add pepperoncini, the liquid from the pepperoncini jar, soy sauce and Worcestershire sauce. Bring the skillet back up to a simmer then add meatballs back to the skillet. Reduce heat to low, cover with a lid and cook until meatballs are fully cooked through, about 15 minutes.

Recipe and photo by Jenn Homa

ABOUT THE CONTRIBUTOR

Jenn Danella-Homa, is a hunter, outdoorswoman, and wild game cook passionate about living a life rooted in the field and the kitchen.

Introduced to fishing and hunting by her father at a young age, Jenn grew up developing a deep respect for the outdoors that now fuels her work as the author of the Weeknight Wild Game Cookbook. She’s especially passionate about bowhunting whitetails, hunting alongside her dogs, and sharing approachable wild game recipes that fit real life.

Through her content, she inspires others – especially women – to confidently hunt, cook, and embrace the outdoors from harvest to plate.

Follow her on: Facebook @jenndanellaoutdoors, Instagram @jenniferdanella, and YouTube @eyeofthebowholder3749

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