Venison Swedish Meatballs
- 2 lbs. ground venison
- 1 cup bread crumbs
- 1/2 cup milk
- 2 tsp salt
- 2 tsp ground allspice
- 1 tsp caraway seeds
- 2 tsp CanCooker onion pepper seasoning
- 1 egg beaten
- 3 tbsp vegetable oil
- 3 tbsp butter
- 2 tbsp flour
- 32 oz. beef or venison stock
- 1/2 cup heavy cream
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Ina large bowl combine the venison, bread crumbs, milk, salt, spices and the egg. Stir until well combined. Roll the meat mixture into tablespoon sized balls.
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Add the vegetable oil to the CanCooker and place on a medium to low medium heat source. When the vegetable oil is hot, add the meatballs. With the lid off cook for 10-12 minutes until the meatballs are cooked through, stirring occasionally. Remove the meatballs and set aside.
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Carefully drain excess oil.
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Add the butter to the CanCooker and melt over a medium-to-medium low heat. When the butter has melted whisk in the flour until well blended and cook for one minute. Add beef stock to the flour mixture and bring up the heat to a simmer until it thickens. Stir in heavy cream and allow the sauce to cook until it reaches the desired thickness.
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Add the meatballs back into the CanCooker. Place on the lid and steam until heated through. Serve immediately.
