This recipe was designed for Tahr meat, but I have used red deer and a mix of the two. It would also work well with whitetail, mule deer, elk or any other American large game animals. Any ground meat from large game animals can be used.
This Moroccan style recipe can be cooked in a traditional tagine, but equally just as good in a slow cooker, fry pan or casserole dish.
Wild Game Meatballs
1 red onion, chopped
2 Tbsp. chopped coriander
1 lb fine ground large wild game (venison, elk, etc)
2 tsp ground cumin
2 tsp tumeric
1 tsp smoked paprika
A good couple turns on the pepper grinder and a good pinch of salt
Mix all ingredients together then shape into golf size balls and refrigerate until needed.
Herb and Lemon Sauce
25 gm butter
1 onion chopped
1/2 tsp paprika
1 tsp tumeric
1-1/2 tsp cumin
1 red chili (optional)
2 cups chicken stock or water
3 Tbsp of chopped coriander
1/4 cup lemon juice
Zest and juice from 1-1/2 lemons
Sauté the onion in butter until clear.
Add paprika, turmeric, cumin and chili and cook on the stove for a couple minutes to let the flavors mix.
Add chicken stock (or water) and bring to boil.
Add the meatballs to the above sauce, cover with a lid and simmer for approximately 35-45 minutes or place in oven at 350F for 30 min.
Add coriander, lemon zest and juice and simmer for another 2 minutes. Taste and season (salt and pepper) as desired.
Option, add a can of diced tomatoes to the sauce to create a thicker and hardier dish.
Tip: To cook in a slow cooker, make the sauce and place in the bottom of the cooker. Then place the meatballs on top and cook as normal.