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Venison Meatballs with Pasta Ribbons Recipe

Venison Meatballs with Pasta Ribbons

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on November 18, 2012

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    Wow. These are so good. I've tried other recipes for venison meatballs before and nothing has come close to this creation of a tender meatball that highlights this wonderful meat so well. The assembly of ingredients for this recipe is pure genius. From the buttermilk for the moisture in the meatballs, to the purée of onions, garlic, and bacon fat to add flavor and necessary fat to this lean meat is just amazing. I learned so much making these, and although they at a bit time consuming, the time was completely worth it and I will make them again. The only thing I will change is to lay off on the salt a bit. Thanks to Emeril for taking the time to learn how to craft venison into this amazing dish.

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  • on November 17, 2010

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    I've done this with venison when available; buffalo when there's no venison. I don't serve any pasta on the side, just meat balls for snacks / hors d'ouvres with sweet sauce. Excellent flavors!

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  • on December 05, 2008

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    This is fabulous! We've made it numerous times over the last couple of years and have always gotten rave reviews when its served to company. My husband doesn't hunt deer, but we make sure to buy a deer every year so we can make these venison meatballs.

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  • on October 05, 2008

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    We thought the many ingredients and steps were all worth it in the end. We have made this dish twice in the past month. There were a few things we changed. We omitted the salt completely and used 2 Tbs. of Essence. The first time we didn't make this change and it was too salty. The bacon, parmasean cheese and beef stock all add enough salt. Our kids liked it but thought it was too spicy. I thnk we'll add just 1 Tbs. of Essence next time to cater to their tastes. All in all, it was yummy and a great use of our ground venison.

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  • on September 22, 2006

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    Everybody loved this when I made it.

    Emeril ROCKS!

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  • on April 18, 2005

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    What a waste of perfectly good venison. Too many ingredients to make something as simple as a meatball.

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  • on January 10, 2005

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    I was disappointed with this dish. There were a lot of little nit picky steps to this recipe, but I wasn't incredibly thrilled with the taste. Will not make again. Too many steps, and not worth it in the end

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