Best sauce for venison meatballs

Venison meatballs are a flavorful and lean alternative to traditional meatballs, but the right sauce can truly elevate them. I’ve created the best sauce for venison meatballs. Whether you’re looking for a rich, savory sauce or something with a hint of sweetness or spice, the perfect sauce for venison meatballs can complement its earthy flavor. From classic marinara to bold BBQ or a creamy mushroom sauce, discover the best options to make your venison meatballs unforgettable.

Best Sauce for Venison Meatballs

Cranberry Balsamic Glaze

Ingredients:

• 1 cup Cranberry sauce
• 1/4 cup Balsamic vinegar
• 2 tablespoons Honey
• 1 tablespoon Dijon mustard
• 1 teaspoon Rosemary , finely chopped
• Salt and pepper to taste

Instructions:

1. In a saucepan, combine all ingredients.
2. Simmer over medium heat for 10-15 minutes, stirring occasionally.
3. Remove from heat and let cool slightly before serving with venison meatballs.

Prep Time: 5 minutes

Cook Time: 15 minutes

Portion Size: Serves 4-6

Nutritional Info (per serving)	Amount
Calories	120
Total Fat	0g
Carbohydrates	30g
Protein	0g

Best Sauce for Venison

Red Wine Reduction Sauce

Ingredients:

• 1 cup red wine
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons butter
• 1 sprig fresh thyme
• Salt and pepper to taste

Instructions:

1. In a saucepan, sauté shallot and garlic in 1 tablespoon butter until softened.
2. Add red wine and simmer until reduced by half.
3. Add beef broth and thyme, simmer for 10 minutes.
4. Remove thyme sprig, stir in remaining butter, and season with salt and pepper.

Prep Time: 10 minutes

Cook Time: 20 minutes

Portion Size: Serves 4

Nutritional Info (per serving)	Amount
Calories	100
Total Fat	6g
Carbohydrates	2g
Protein	1g

Best Sauce for Venison Meatballs in Oven

Mushroom Cream Sauce

Ingredients:

• 1 cup sliced mushrooms
• 2 tablespoons butter
• 1 cup heavy cream
• 1/4 cup white wine
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Sauté mushrooms in butter until golden brown.
2. Add white wine and simmer until reduced by half.
3. Add cream and thyme, simmer for 5-7 minutes until thickened.
4. Season with salt and pepper.

Prep Time: 10 minutes

Cook Time: 15 minutes

Portion Size: Serves 4

Nutritional Info (per serving)	Amount
Calories	250
Total Fat	24g
Carbohydrates	4g
Protein	2g

Best Sauce for Venison Steak

Blackberry Sage Sauce

Ingredients:

• 1 cup fresh blackberries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon fresh sage, chopped
• 1/4 cup water
• Salt and pepper to taste

Instructions:

1. In a saucepan, combine blackberries, balsamic vinegar, honey, and water.
2. Simmer over medium heat for 10 minutes, mashing berries as they cook.
3. Stir in chopped sage and simmer for another 2 minutes.
4. Season with salt and pepper.

Prep Time: 5 minutes

Cook Time: 12 minutes

Portion Size: Serves 4

Nutritional Info (per serving)	Amount
Calories	70
Total Fat	0g
Carbohydrates	18g
Protein	0g

Best Sauce for Venison Loin

Juniper Berry and Port Reduction

Ingredients:

• 1 cup port wine
• 1 tablespoon crushed juniper berries
• 1 shallot, minced
• 1 cup beef stock
• 2 tablespoons cold butter
• Salt and pepper to taste

Instructions:

1. In a saucepan, combine port, juniper berries, and shallot.
2. Simmer until reduced by half.
3. Add beef stock and simmer for another 10 minutes.
4. Strain the sauce and return to the pan.
5. Whisk in cold butter and season with salt and pepper.

Prep Time: 5 minutes

Cook Time: 20 minutes

Portion Size: Serves 4

Nutritional Info (per serving)	Amount
Calories	120
Total Fat	6g
Carbohydrates	8g
Protein	1g

Best Sauce for Venison Backstrap

Green Peppercorn Cream Sauce

Ingredients:

• 1 tablespoon green peppercorns in brine, drained
• 1/4 cup brandy
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon butter
• Salt to taste

Instructions:

1. In a saucepan, simmer brandy and peppercorns until reduced by half.
2. Add cream and simmer for 5 minutes until slightly thickened.
3. Stir in Dijon mustard and butter.
4. Season with salt to taste.

Prep Time: 5 minutes

Cook Time: 10 minutes

Portion Size: Serves 4

Nutritional Info (per serving)	Amount
Calories	220
Total Fat	22g
Carbohydrates	2g
Protein	1g

Best Sauce for Venison Tenderloin

Cherry Bourbon Sauce

Ingredients:

• 1 cup fresh or frozen cherries, pitted
• 1/4 cup bourbon
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1/4 cup water
• 1 cinnamon stick
• Salt to taste

Instructions:

1. Combine all ingredients in a saucepan.
2. Bring to a simmer and cook for 15-20 minutes until cherries are soft and sauce is thickened.
3. Remove cinnamon stick and mash cherries slightly.
4. Season with salt to taste.

Prep Time: 5 minutes

Cook Time: 20 minutes

Portion Size: Serves 4

Nutritional Info (per serving)	Amount
Calories	90
Total Fat	0g
Carbohydrates	18g
Protein	0g

Best BBQ Sauce for Venison

Smoky Maple BBQ Sauce

Ingredients:

• 1 cup ketchup
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a saucepan.
2. Simmer over low heat for 15-20 minutes, stirring occasionally.
3. Adjust seasoning to taste.
4. Let cool before using as a marinade or basting sauce for venison.

Prep Time: 5 minutes

Cook Time: 20 minutes

Portion Size: Makes about 1.5 cups

Nutritional Info (per 2 tbsp serving)	Amount
Calories	40
Total Fat	0g
Carbohydrates	10g
Protein	0g

Best Sauce for Venison Burger

Caramelized Onion and Blue Cheese Sauce

Ingredients:

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon balsamic vinegar
• 1/4 cup crumbled blue cheese
• 1/4
  • 1/4 cup sour cream
• • 1 tablespoon fresh thyme leaves
• • Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter over medium-low heat.
2. Add sliced onions and cook, stirring occasionally, for 20-25 minutes until caramelized.
3. Add balsamic vinegar and cook for another 2 minutes.
4. Remove from heat and let cool slightly.
5. In a bowl, combine caramelized onions, blue cheese, sour cream, and thyme.
6. Mix well and season with salt and pepper to taste.
7. Chill for at least 30 minutes before serving with venison burgers.

Prep Time: 10 minutes

Cook Time: 30 minutes

Chill Time: 30 minutes

Portion Size: Serves 4-6

Nutritional Info (per serving, assuming 6 servings)	Amount
Calories	120
Total Fat	10g
Carbohydrates	6g
Protein	3g