Seneca County Cornell Cooperative Extension is hosting a venison and meat preparation workshop on Saturday, March 10th from 10AM-noon in their conference room located in Waterloo (308 Main Street Shop Center, 3rd floor). Venison is a healthy, lean source of protein that is very tasty if properly prepared. Seneca County and the surrounding Finger Lakes area have abundant populations of white tail deer to hunt. If you love eating venison or if you have had an unpleasant experience eating venison and have the notion that the meat is gamey or tough (or others in your family feel this way), then this hands on workshop is for you! Learn ways to tenderize deer meat with proper marinades, cooking methods, and meat preparation. We will also discuss the important science behind safely canning meat and making jerky. Learning to safely can animal products is a great solution to limited freezer space when considering buying local meat or hunting.
Below is a recipe that will be sampled at the workshop.
Venison Meatballs
1 lb ground venison
2 eggs, stirred
6 T. grated parmesan cheese
½ cup breadcrumbs or quick oats
1 or 2 T. olive oil
¼ cup chopped fresh parsley
1 T. Italian seasonings (thyme, oregano, basil)
1 clove minced garlic
¼ cup minced onion (optional)
½ tsp salt
½ tsp black pepper
In a large bowl mix all ingredients. Form into 1½ inch meatballs.
Lightly oil a large, heavy skillet or use a non-stick sauté pan and cook the meatballs over medium heat until brown and cooked through, turning frequently. About 15 minutes. The meatballs can also be cooked in the oven at 375 degrees for about 25-30 minutes, until cooked through.
Enjoy your meatballs with your favorite sauce or in a sandwich.
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