Elk Meatballs Chasseur – Elk Meatballs with Hunter’s Sauce
Recently I developed a recipe for Elk Meatballs Chasseur! Like most hunters, I am always on the lookout for new ways to use grinds. Recently it hit me! Go to my favorite recipes for primal cuts, and further break them down, and remake them to work with ground game! I’ve seen many recipes for Steak Chausser, converted to venison, but I wanted to go one step further. Thus my easy, delicious, pressure cooker version of Elk Meatballs Chausseur over Penne Rigate. Chausser Sauce or Hunter’s Sauce is a delicious blend of mushrooms, wine, butter, shallots, and herbs. My recipe adds complexity by adding bit of a cherished gift. My long time friend David VanGosen, made a beautiful Tomato Jam which pulled in rich, warm spices! It made the dish so much more interesting than tomato alone.
What follows is a simple, savory, comfort food conversion to be cooked in 6 minutes by using my Instant Pot Pressure Cooker: Elk Meatballs Chausseur with Penne Rigate.
Elk Meatballs Chasseur
- 1 lb. Ground Elk or any ground venison, game, or waterfowl
- 1 tablespoon Game Blend Spices (My recipe follows or use your current favorite)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon Extra Spicy Mustard
- 2 tablespoons olive oil
- 8 oz. mushrooms quartered
- 1 large shallot chopped
- 1/3 cup dry sherry
- 1 pint grape tomatoes
- 3 cups venison or beef stock
- 2 cups penne rigate
- 2 tablespoons cornstarch
- 4 tablespoon cold water
- 2 tablespoon Tomato Jam (or tomato paste and 1/4 teaspoon ground allspice)
- 1/4 cup dry rose’
- 2 tablespoons unsalted butter
- 1/4 cup chopped parsley
- In a medium bowl mix the 1st Five ingredients. Mix well with clean hands. Shape into small Meatballs.
- Heat Olive oil in the Instant Pot Pressure Cooker till sizzling on the Saute’ Setting.
- Cook the meatballs in the hot oil until quite brown on all sides.
- When meatballs are nearly all well browned add quartered mushrooms, chopped shallot, and dry sherry. Cook for 2 minutes.
- Add tomatoes, venison or beef stock, and penne.
- Cover the pressure cooker tightly, set valve to sealing, and mode to meat/stew. Cook for 6 minutes, and them perform a quick release on the steam valve.
- While Chasseur cooks, stir the cornstarch into the cold water in a small cup.
- After Chasseur is cooked & steam released, set cooker to saute. Add the cornstarch/water mixture, Tomato Jam, and dry wine such as rose’.
- Cook till slightly thickened, about 2 minutes. Stir in butter.
- Serve sprinkled with freshly chopped parsley.
Hunt Cook Repeat Game Blend
You will probably notice I am a huge fan of Frontier Co-Op Organic Spices! They are high quality, and reasonably priced through Amazon Prime!
- 1/2 cup Herbes de Provence (Such as Frontier Co-Op Organic)
- 1 tablespoon plus 1 teaspoon Juniper Berries (Such as Frontier Co-Op Organic)
- 1 tablespoon plus 1 teaspoon Sea Salt (Such as Baleine Mediterranean)
- 1 tablespoon plus 1 teaspoon garlic powder (Such as Frontier Co-Op Organic Garlic Granules)
- 1 teaspoon chili powder (Such as Frontier Co-Op Organic Chili Powder Blend)
- 1 four ounce spice jar (Such as SpiceLuxe)
Add all ingredients into a spice mill, and pulse to desired grind. Store into a clean dry container for up to a year for best taste.