Even if you couldn't care less about who wins the big game, everyone can agree that Super Bowl food can make or break a party. Instead of being that guy (or gal) who brings another five layer bean dip, give this savory wild game meatball recipe a try.
You can serve these meatballs any number of ways, as a standalone appetizer or as a meatball sandwich. The base recipe is solid, but where you can add your own flare is how you decide to top them off. Try different cheeses, chilies, pickles, pesto, caramelized onions, crushed up chips, and more. This recipe can also be made with any type of dark game meat available in your freezer - venison, elk, pronghorn, sheep, or bear.
The ratios in this recipe create a tender meatball, so don’t be alarmed when they don’t get rock hard when cooked, this is perfectly normal. If you prefer a more solid meatball, cut the bread and milk down by 50%. This recipe was cooked in a wood fired oven but the instructions are written using a household oven.
The game meat used for this recipe was Blacktail deer. This velvet deer was shot mid-summer on a remote archipelago in B.C. called Haida Gwaii. Blacktail deer were introduced here and have since overpopulated the islands, which has resulted in a 9-month season and a bag limit of 15 deer per year. This specific deer was shot across a remote inlet and retrieval was made using a 1-man pack raft and lots of sweat equity.
We hope you enjoy this wild game day recipe and remember, everyone's a winner when the food during Super Bowl is this good.